Tuesday, December 20, 2011

Beer Nog

Just in time for the holidays - a recipe for Beer Nog!  I had never heard of such a thing until the November / December 2011 issue of DRAFT Magazine (if you have your own copy, just turn to page 14).

Mmm, Beer Nog!
(Photo Courtesy of http://draftmag.com/new/wp-content/uploads/2011/10/Noggin-239x300.png)
So how do you make Beer Nog?  Glad you asked!  The article and recipe in DRAFT Magazine was provided by Joe Stange of ThirstyPilgrim.com:

  • 4 ounces strong ale*
  • 4 fresh eggs
  • 1/2 ounces Bourbon or dark rum
  • 2 dashes ground nutmeg or mace
  • 1/2 cup sugar
  • 1-1/2 cups whole milk
  • 1 cup cream
  • mixer
  • serving glasses [1]
  1. Separate the eggs.  Beat the sugar into the yolks until smooth.
  2. Stir the milk and cream into the yolk mixture.  Add 1 dash of spice and the whiskey or rum.  (Some recipes call for as much as 4 ounces of liquor; here, a bit of warmth is welcome, but too much can overwhelm the beer's flavor.)
  3. Beat the egg whites until stiff peaks form; fold into the nog mixture.
  4. Pour the beer into the serving glasses [1] and add the nog mixture.  Optional: Reserve some of the cream, whip and add a dollop to each glass.  Spring 1 dash of spice on top and serve.
Serves: 4

barleywine, Belgian strong, Christmas beer, or otherwise

I plan on mixing up my own batch of Beer Nog this holiday season -- how about you?  Looking forward to raising my glass - Prost!

[1] In his post on ThirstyPilgrim.com, Joe says that the DRAFT Magazine article said "snifter" rather than "serving glasses" so I made the correction here.

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