Thursday, December 18, 2014

Go Nog Go!!!!!!!!

I love eggnog. It is one of my favorite winter drinks. That's right, not just for Christmas but from November until February I'm rocking the nog when the spirits (and there are plenty of spirits) pique my fancy.

It wasn't always this way. When I was younger, eggnog was a detestable drink. Thick, viscous, overly sweet and oddly flavored sludge was what we were served from a waxed cardboard carton every year. At least the adults got to drink that bullshit with a few shots of Seagram's 7 to thin it out and give it some natural flavor. Ahhhh memories.

It was about seven or eight years ago that I started making my own on a whim. I knew that the real stuff had to be worth trying and with no magical eggnog yak around to milk, I was on a mission.

The first batch I made, cobbled together like an alcoholic Frankenstein from various recipes, was a revelation. Real nog was fresh, bright, clean and pleasantly high octane. I was hooked.

Since then I have honed this franken-recipe to be my own while and now I'm here to share it with you wonderful people.

The recipe, as you can see, has been painstakingly preserved for both it's penmanship as well as it's spelling. The Rheb's phone number is a small token of my affection.

By the way; I will be doubling this recipe for our purposes. The double recipe makes a volume that is great to give a bunch away while also having enough to get you good and ready to be merry and bright.

©2014 John Houser III