Georgian-Style Eggnog (Traditional British Posset)
Ingredients
- 4 large eggs, separated
- 120 ml (100 g) sugar
- 473 ml (480 ml) sweet sherry (or cream sherry) or strong ale
- 120 ml (120 ml) brandy
- 237 ml (240 ml) heavy cream
- A few strips of lemon peel (no white pith)
- ½ tsp ground nutmeg, plus more for garnish
- Pinch of ground cloves or mace (optional)
- Pinch of salt
Instructions
-
In a saucepan, gently heat the sherry (or ale) with the lemon peel, nutmeg, cloves (if using), and salt for 5–10 minutes. Do not boil. Remove lemon peel.
-
In a bowl, whisk the egg yolks and sugar until pale and thick. Slowly pour the warm spiced liquid into the yolks while whisking constantly.
-
Return mixture to the pan and heat gently, stirring, until it thickens slightly and coats the back of a spoon. Do not boil. Remove from heat and stir in the cream and brandy.
-
In a separate bowl, beat the egg whites until soft peaks form, then gently fold into the warm mixture for frothiness.
-
Serve warm in mugs or heatproof glasses. Top with freshly grated nutmeg.
Notes
Traditional versions used sack wine (an old term for sweet sherry).
Substitute part of the brandy with rum or Madeira for variation.
Can be served warm or chilled. Keeps up to 2 days refrigerated.
Imported from Mela.
Picture
Eggnog-MWL by Visitor7, CC BY-SA 3.0 (commons.wikimedia.org)
