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Updated: May 27, 2025
If wanted for an early morning Christmas celebration, beat up yolks and sugar the night before, stand on ice along with the liquor, and keep the unbeaten whites likewise very cold. At morning freshen the yolks a little, then add the liquor, and at last the whites newly frothed. This is the only simon-pure Christmas egg nogg.
Those who put into it milk, cream, what not, especially rum, defile one of the finest among Christmas delights. White Egg Nogg: For invalids, especially fever patients. Whip the white of a new laid egg as stiff as possible with the least suspicion of salt.
The aroma of hot coffee and the savory smell of chicken broth forced Ashton to forget all else than that he was famished. Besides the coffee and broth, there was a nogg of eggs and thick cream slightly flavored with whiskey. He drank one liquid after the other with the greediness of a starving man; nor did he stop until he had drained the last drop of all three.
Egg Nogg: Have all ingredients, eggs, sugar, brandy, and whiskey, thoroughly chilled before beginning, and work very, very quickly. Beat the yolks of eighteen eggs very light with six cups of granulated sugar, added a cup at a time. When frothy and pale yellow, beat in gradually and alternately a glassful at a time, a quart of mellow old whiskey, and a quart of real French brandy.
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