Eggnog is a versatile drink and the number of variations is nearly endless. Here we have three versions of this popular North American Christmas drink.
Basic Eggnog
3 eggs
1/4 cup sugar
3/4 cup milk
1/4 tsp. vanilla
1/2 tsp. nutmeg
Dash salt
METHOD
1. Beat the eggs until they are light and fluffy.
2. Beat in the sugar and salt slowly.
3. Beat in vanilla and stir in milk.
Serves: 2-3
Rich Eggnog
6 large eggs
3/4 cup sugar
1 1/2 cup Brandy
1/2 cup rum
4 cups milk
4 cups cream (or
evaporated milk)
1/2 cup icing sugar
Nutmeg to sprinkle
METHOD
1. Separate the yolks from the whites of the eggs.
2. Beat the yolks slowly while simultaneously adding the sugar. Do this until the mixture is pale and golden.
3. Slowly add the brandy and rum, then beat in the milk and half the cream.
4. Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick.
5. Top each glass of eggnog with whipped cream and a shake of nutmeg. This yields eight servings.
Eggless Eggnog
8 cups milk
1 3 oz. package of French
Vanilla Instant pudding
1/2 cup sugar
2 tsp. vanilla
1/2 tsp. nutmeg
METHOD
In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix very well. Chill.
Virgin Ponche De Creme
6 eggs
4 tins evaporated milk
2 tins condensed milk
1 tsp. Augostura bitters
Peel of 1 lime
Grated nutmeg &
a pinch of salt
Crushed ice
METHOD
Beat eggs with lime peel until light and fluffy.
Add evaporated milk. Sweeten to taste with condensed milk.
Add bitters and grated nutmeg and salt. Remove lime peel and serve over crushed ice.
Pawpaw Nectar
Ripe pawpaw peeled
granulated sugar
juice of 1 lime
cracked ice
Rub pawpaw through sieve. To each cup of pulp add one cup granulated sugar (or add sugar to taste). Bring to the boil. Add one teaspoon lime juice. Bottle. When serving add water and ice to taste.
Here are a few non-alcoholic drinks for the season.
Ginger Beer
2 oz. green ginger
1 gallon boiling water
juice and rind of 2 small limes
or lemons
2 oz. cream of tartar
3/4 oz. brewers yeast, dissolved
a little warm water
1 1/2 lbs. sugar
Wash and pound ginger and pour boiling water over it.
Add juice and rind of limes and cream of tartar. Cover jar with several thickness of cloth but,
stir frequently. When liquid is lukewarm, add dissolved yeast and stir very well. Cover again and allow to stand for six hours. Stir in sugar until dissolved,
then bottle.
Allow to stand for 2-4 days before using.
This is a favourite Christmas drink in Trinidad.
Ginger Wine
1 lb. raisins
2 oz. ginger well bruised
1 gallon water
2 1/2 lbs. Demerara sugar
3 limes or 2 lemons (peeled &
thinly sliced)
METHOD
Add raisins and ginger to water and bring to the boil. Boil for 30 minutes. Pour on to sugar and lemons and stir. Cool, strain into a jar and cover. It will be ready for drinking in a week.
Sorrel
1 lb. sorrel, seeded
1/2 in. square strip of ginger
1 1/2 in. strip dried
orange peel
6 cloves
3 pints boiling water
1 lb. sugar, or to taste
few grains rice
METHOD
Wash sorrel, removing all seeds. Put in a store or glass jar with ginger, orange peel and cloves. Pour in the water and allow to stand for 24 hours. Strain and add sugar. Pour into bottles, adding a few grains of rice to each bottle to help fermentation. Stand for another 24-36 hours. Serve chilled or with ice.
REMEMBER:
If you use white sorrel, which makes a more acid drink, allow an extra pint of water.
Mawby
1 heaped tbsp. Mawby bark
1 small strip dried orange peel
1/2 in. strip cinnamon
3-4 cloves blade mace
6 1/2 pints cold water
1 lb. sugar
METHOD
Boil Mawby and orange with cinnamon, cloves and mace in half pint water, making it into a strong tea -- about five minutes.
Allow to cool, add sugar and remaining water. Do not skimp on the sugar as the drink loses its sweetness during fermentation.
Strain into bottles, filling to the shoulder only, leaving the entire neck free for the froth.
Screw down and leave for
3-4 days.
- Enid Donaldson-Mignotte
The following recipes provided by the Jamaica Cultural Develop-ment Commission (JCDC).
Orange Wine
1 doz. large sweet oranges
2 lbs. sugar
1/2 oz. yeast
12 cloves
1/4 lb. raisins
4 pints water
2 ozs. cinnamon
METHOD
1. Peel oranges and extract juice.
2. Add sugar, yeast, and water to juice. Put in a jar and stir well.
3. Add the peel of two oranges and remove after two days. On the second day, add spice and cloves.
4. After two weeks, strain, heat, but do not boil.
Cool and bottle.
This wine improves with age.
Pimento Liqueur
1 quart ripe pimento berries
1 pint lime juice
3 bottles proof rum
(26 ozs. each)
3 quarts water
4 ozs. cinnamon sticks
6 lbs. brown sugar
METHOD
1. Bruise berries and place with rum and lime juice in a jar.
2. Cover and leave for three days.
3. Boil water, sugar, and cinnamon for about 10 minutes to make a thin syrup.
4. Strain liquid from berries, add rum mixture to syrup.
Cool, strain and bottle.
Grapefruit Wine
10-15 grapefruits
1/2 oz. Bakers yeast
4 pints water
4 lbs. sugar
1/4 lb. raisin
cloves
METHOD
1. Peel grapefruit and extract juice.
2. Add sugar, years and water to juice.
Stir well.
3. Add the rind of two grapefruits and remove after two days.
4. On the 11th day add cloves.
5. After two weeks, strain.
6. Heat, but do not boil.
Cool, bottle and store.
Guava Wine
1 lb. guava (ripe and
under-ripe)
3 pints water
2 ozs. raisins
1 lb. granulated sugar
1/2 oz. yeast
1/2 tsp. mixed spice
METHOD
1. Wash and cut guavas, place in a jar with raisins and sugar.
2. Boil water and put to cool (body temperature).
3. Mix in yeast and spice.
4. Pour on other ingredients.
5. Cover and allow to stand for 21 days.
Strain and bottle.
Makes one quart.
