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Heritage Recipe

Louise Brubaker Cullers' Generational Family Egg Nog

This egg nog has been prepared for generations of holidays in my family. My first remembrance was as a child seeing my mother and great uncle debating and discussing as to when the brandy was right to the taste. It usually became stronger after my mother's back was turned, diverted by a remark from uncle. After the passing of my great uncle, the ancestral Biedler homestead "The Locust" was sold, but the egg nog recipe as well as some of the family heirlooms remain in the keeping of the younger generation.

Each holiday, the egg nog is made, family stories of the past are told and kept alive and reinforced for the younger ones.

1 dozen eggs, separated
2 to 3 quarts heavy cream
1 quart whole milk
Apple brandy (to taste!)

Break up the egg yolks in a mixing bowl; as you beat them, pour in a steady stream of brandy. This will cook the yolks and form a custard. After this process, mix in the heavy whipping cream and milk (or 4 quarts of half & half). Stir in the mixture well and begin adding apple brandy according to taste. Also add sugar to taste.

Just before serving, whip the 12 egg whites into a foam. Use an iron skillet and pour in enough milk to float the eggs. Heat the milk to near boiling (do not let boil) then pour in the foamed egg whites. Let stand until they are puff balls. Be sure at no time the boiling process takes place. Pour this mixture on top of the punch bowl of egg nog.

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