When my mom died and my sister and I divvied up her belongings that my father did not need, I ended up with the coveted “The New Fannie Farmer Boston Cooking-School Cook Book.” It was profoundly sentimental to me because it was the duct-taped book that my parents had used to prepare our world famous Holiday Egg Nog. While the fabulous Walker Family Christmas Eve Party dated back to the early 1970s, the addition of the Holiday Egg Nog did not come to be part of the tradition until I was in high school or college. I’m going to take full credit for adding it to our lineup of Midnight Rum Balls and the Green family’s peanut butter chocolate thingies. I simply said what a great idea it would be to make our own egg nog than buy that nonalcoholic stuff they sell with the milk at the grocery store. And thus the tradition began.
This old Fannie Farmer cookbook was actually my father’s mother’s book. She died, ironically, on Christmas Day when I was a wee kid, but judging from the photos I’ve seen of her, I’m sure she would have enjoyed having a cup or two of the Walker family nog.
There is a science to this egg nog recipe. For starters, it uses raw eggs. I remember when I was a kid and it was OK to lick the cake batter out of the bowl without someone freaking out about salmonella poisoning. I’m not sure what happened to eggs between now and then. But my father, the immunologist, says that the alcohol in our egg nog is enough to kill just about anything in its path. Honestly, this recipe uses enough booze that even my family would warn guests not to smoke near it.
The other odd thing is that this recipe is to be made a week before it is consumed and “store in cool cellar.” We live in Alabama. Our cellar holds wine and is climate controlled, otherwise it would be about 75 degrees this time of year. But, the refrigerator is a fair substitute. And we make room.
I have had two different excellent chefs taste the Walker Family Egg Nog and they both agreed with anyone else who has ever been brave enough to try it. It is excellent. And for those skittish few out there – not a single person has come down with salmonella or any other illness from consuming the raw eggs in this nog. (Think Rocky Balboa in Rocky, the first one.) As for alcohol poisoning, well, I can’t vouch for that.
I’m going to share this recipe, and you’ll thank me if you try it. (I’m not going to type it in because that’s probably a copyright issue. So I’ll just shoot the page.) But if you really want to thank me, then you can visitBlissMom.com after Dec. 1, because at the end of the month I’ll be moving on from the glorious BlissTree. Bittersweet. Meantime, let’s toast to this, the best egg nog recipe you will ever try.