A Note For The Holidays

You have to take a break.

Even those of us who labor each day, reviewing software, hardware and industry news to help keep you informed, must at some point pay homage to the impending holidays. Regardless of your religious belief, it will be a time of reflection, of gathering with family and friends, and of preparation for the year and tax season ahead.

So it is that in December of each year I share something personal that might be of value to you and yours as you take a break from the rigors of accounting. In this case, as it has been from time to time in previous years, I will share my super-secret old family recipe for eggnog.

This is not a recipe to be taken lightly. While no one knows for sure where the concept and recipe for eggnog originated, it has been a part of the holiday tradition almost as long as candles. cold weather and carols. And frankly, this one has been the very best I have found in many years of searching as a lover of nog.

So here is the recipe, along with my very best wishes for you, your firm, your family and friends, for this holiday season.

1 gallon milk
18 eggs, divided into yolks and egg whites
1 teaspoon salt
2 cups sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 quart heavy cream
1 small container Cool Whip
4 scoops vanilla ice cream

Heat milk in a large saucepan, scalding it but not allowing it to boil. Beat egg yolks and salt in a large bowl; gradually add sugar, mixing well. Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium-low heat, stirring constantly, until mixture thickens and reaches 160 degrees. Stir in cinnamon, nutmeg and vanilla. Set saucepan in refrigerator to cool.

Whip egg whites until they form soft peaks. Slowly fold in Cool Whip. Fold in cooled egg yolk custard and the heavy cream, then the scoops of ice cream. Add alcohol if desired (I usually leave it put so the kids can enjoy it, and let the adults add liquor to the glasses). Sprinkle with ground cinnamon.

Can be made in advance by a day or so. I usually save a few plastic one-gallon milk jugs in the weeks before the holiday, make a bunch up and store it by the gallon ready for use in case an army of friends or relatives drop by for eggnog and cookies.

I send it with my best wishes to your and yours in this time of reflection, religion, peace and family.

Dave McClure