Parties of Christmas Past

When I was in my officework days, we would have holiday parties. If you like largish parties (35-50) co-workers serve as a perfect party filler. Some you know well, others barely -- but everyone knows each other. There's little for the party-thrower (me) to do except refill.

But now I have clients, not co-workers. And clients are much fewer and a bit more formal. Any holiday party with them would require a level of social effort that tires me just to consider it. So sorry, Tiny Tim, no party for you.

But back when the co-workers were egregious in their HR violations, part of the reason was the egg nog. So for those whose holiday spirits require some, well, holiday spirits - I got yer recipe for:

Egg Nog

Ingredients

1 quart milk
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades of mace
12 egg yolks
1 1/2 cups sugar
1 1/2 cups dark rum
1 1/2 cups brandy
1 tbsp vanilla
1 quart half-and-half
freshly grated nutmeg to taste

Instructions

Combine milk and spices, including vanilla bean, in a heavy saucepan and let them infuse over the lowest possible heat until flavors expand. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.

Bring the milk to 180 degrees, then gradually mix in into the yolk mixture. Return the milk and yolk mixture to the saucepan. Cook over medium heat, stirring steadily, until it reaches a temperature of 160. If it goes much above 160, you'll get custard instead of nog.

Strain mixture into a large bowl and let cool to room temperature. Once cooled, scrape the inside of the vanilla beans and add. Stir in rum, brandy, half-and-half, vanilla, and nutmeg.

Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust the top of the eggnog with additional nutneg.

12 servings

(based on a recipe published 27Dec89 in the NY Times.)