Egg nog has been a Canadian tradition during the holiday season for over a hundred years. The drink was brought to North America from Europe, where it helped keep cold, dark winters at bay. Warm milk was mixed with fresh eggs, and a bit of brandy or sherry was added to provide some extra cheer. Nutmeg or cinnamon ups the flavor. The drink was served in a small, wooden cup, called a noggin, and that's where its name comes from - egg'n'noggin.This recipe goes great with desert, mistletoe, and some close friends and family.
1820's Style Egg Nog
3 eggs, separated
3 tbsp. powdered sugar
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp cloves
Beat 3 egg whites to a froth. Separately beat egg yolks until light in color, gradually add 3 tsp powdered sugar and spices.
Fold yolk mixture into whites. Divide mixture between four 8 oz. mugs.
Add 1/2 shot brandy and 1 shot rum to each mug; fill with hot beverage. Stir well and top with nutmeg.