Holiday Cheer — Mama Pat’s Eggnog

Post by blogger | November 21, 2014      
It's getting to be that time of year again.

It’s getting to be that time of year again.

We’re not big drinkers here at and certainly do not encourage imbibing while on skis in the backcountry. But once back at the hut, it’s quite nice to warm your core with a little schnapps. With Thanksgiving around the corner, here’s a recipe from Patricia Dawson, the matriarch of our mountain clan.

The nog is super tasty but comes with quite a kick. Be careful not to quaff it down. I recommend serving it in espresso cups.

Holiday Eggnog

Make at least a week before serving so it will mellow in the fridge.

Beat until stiff
12 egg whites
Beat in
1/2 cup sugar
Beat until very light
12 egg yolks
1 cup sugar
1/4 teaspoon salt
Combine the egg mixtures and stir until thoroughly blended.
1 quart heavy cream, beaten stiff
1 quart milk
1 quart Bourbon whiskey
Beat well.
1 cup rum

Pour into a gallon jug (put the extra in a quart jar). Store in a cool place. Shake or stir thoroughly before serving. Ladle from a punchbowl into small cups and sprinkle with nutmeg.

Serves 30

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4 Responses to “Holiday Cheer — Mama Pat’s Eggnog”

  1. Marcin November 21st, 2014 12:05 pm


    Around here (Poland) the mountain tradition is mulled wine or beer.

    Everyone back home (Canada, I guess in the US too) knows mulled wine, but here’s something nice:

    Take a small saucepan, throw in a few cloves (3-6 usu.), a pinch of nutmeg, a pinch of ginger and some cinnamon (I like lots!!). Heat it over a low flame until the spice smell intensifies – up to a minute or so.
    Slowly, while stirring, pour in two beers (two pints, works best with a pale and not too hoppy lager), and heat over a low to mid flame until you reach a temperature of around 165degF (just below the evap. point for “the devils”). It should be hot but not scalding to the touch.
    Add 2 oz. of voddy, and 2 -4 oz. of raspberry syrup (blackcurrant works too).

    Mmmmm… who knew hot beer can be so good? You can get these just about anywhere there are tourists in the mountains hereabouts.

  2. Lisa Dawson November 21st, 2014 12:28 pm

    Excellent, Marcin! Thanks so much for the mulled beer recipe. We’ll raise a glass in your honor.

  3. Mark Worley November 21st, 2014 9:57 pm

    Wow, the portahut looks like it’s made of gingerbread!

  4. Frame November 22nd, 2014 4:22 am

    I was introduced to warm beer skiing around Zakopane 10 years ago (after many years of chilled beer) and was very pleasantly surprised and enjoyed it. If I recall rightly I had one with a raw egg in it too – it’s all an experience!… as was the warmed Vodka with a couple of coffee beans in it.

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