Christmas Supplement: DIY Christmas Culinary Traditions

Whether you’re missing your home country or just in need of some Christmas cheer, nothing says the holidays like a home-cooked meal. We accessed the tastebuds of our childhood and called on our favourite family recipes to recreate a taste of home just in time for Christmas.

Grandma Sloane’s Famous Egg Nog

Although the origins of egg nog are rooted in Europe, the frothy dairy drink caught on in the States as waves of immigrants brought their own variations of the concoction across the pond in the 1800s. Originally made with brandy and wine, rum from the Caribbean became the liquor of choice in America, followed by domestic whiskey and bourbon. Although many recipes eschew the use of raw eggs necessary for the traditional Christmas drink, Grandma Sloane advocated a heavy hand on the booze and high quality eggs to allay any raw egg fears.

Ingredients

A dozen eggs

2 cups granulated sugar

2 cups heavy cream

2 cups whole milk

3 cups bourbon

3 cups Caribbean rum

1/2 cup cognac or brandy

pinch of salt

Nutmeg (freshly grated)

Method

Separate the egg yolks and egg whites. Beat the egg yolks until creamy, then slowly whisk in the granulated sugar. Mix until well blended and creamy. Combine the cream, milk, liquors and salt in a separate bowl. Slowly beat them into the egg and sugar mixture. Bottle the concoction and let it age for a minimum of three weeks at a temperature of less than 5°C. When ready to serve, garnish with freshly grated nutmeg.