We really fought with ourselves about what day to release this and even though Christmas Eve is National Egg Nog day, we decided to release a few days early to give you the chance to get the stuff to make it! Anyway we couldn't get through the holidays without making this drink for you guys, but this time I thought we'd do a whole punch bowl prep. Last year I taught you guys my one off recipe and this year we'll do a batch for more.

While historians can't agree exactly when Egg Nog was first introduced, we do know that it probably derived from an early medieval drink called "posset" A hot milky drink featuring ale. By the mid 13th century European monks were known to drink a posset with the addition of eggs and figs. It didn't become a holiday staple until it made it's way to America in the 1700's. The first American colonies were rife with farms and so eggs and milk were common but also the colonies were filled with Rum, which was then being distilled in those first colonies and was a cheap ingredient.

Note on video: At the end of the video I don't fold the separated whites into the egg nog mixture and opt instead to layer on the drink itself. But before you serve the mixture remember to fold the whites gently into the rest of the Nog in the punch bowl.

Here's The Specs:

6 eggs separated
1 cup (200g) sugar
1 Quart (946ml) Whole Milk
1 Pint (480ml) Heavy Cream
4oz Four Roses Bourbon (or Grandad Bonded if preferred stronger)
4oz Smith & Cross Jamaican Rum
Nutmeg and Cinnamon for Grating
In a punch bowl beat yolks until they turn almost white
adding .5 cups sugar as you beat.
Stir in the milk, cream, bourbon, rum and grate half the nutmeg plus a little cinnamon if desired. Let Chill at least 3 hours
Just before serving, beat the egg whites in a large mixing bowl with the remaining .5 cups of sugar util peaks form. Fold the whipped whites into the mixture.
Nestle the punch bowl into a larger bowl filled with crushed ice to keep it cold. Garnish with Nutmeg and Cinnamon to taste.

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