We’re not big drinkers here at WildSnow.com 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.
Make at least a week before serving so it will mellow in the fridge.
Beat until stiff
12 egg whites
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
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.
Need a new flask to carry your refreshments to the hut? We recommend Hydro Flask,, guaranteed for life, lead free and classy.