For folks who cling lovingly to the traditions, this is the season of the punch bowl, the steaming cup and the syllabub churn. Like snow, mistletoe and holly, the festive bowl and the hot grogs and chilled nogs are inseparable from the tradition of Christmas.
Though somewhat neglected in these streamlined days of quick mixes, the traditional festive potables still hold an honored place among hosts and celebrants to whom hospitality is almost an ancient rite. There is nothing complicated about making eggnog. To make approximately six glasses, you will need six eggs, a pint of milk, nutmeg, six teaspoons of sugar and twelve teaspoons of brandy or whiskey (brandy is preferable, either peach or apple).
First you beat the yolks well, then add gradually the sugar until creamy. Next comes the milk, pouring it in slowly, beating all the time. Next the brandy and lastly the well beaten whites (a fork or wire whisk should be used instead of an egg beater). When it is completed, fill the glasses, grating a little fresh nutmeg on top and serve at once.
Back in the day, the mountain folk sometimes made syllabub right at the table. They had little churns. Some of them were attractive hand-painted china containers. Others were handmade affairs of tin with a small wooden dasher.
A modern syllabub is little more than whipped cream, flavored with wine and sweetened to the taste. But the early way is to whip the cream and, as the foam rises, it was skimmed off, making a foamy light drink.
The ingredients for syllabub is one quart of cream, a cup of fresh milk, a cup of sugar, a teaspoon of vanilla, a half cup of grape juice or a fourth cup of orange juice and a fourth cup of wine or brandy. Once you have all the ingredients cold, place them in a large bowl and beat until frothy. It should be served just as soon as it is made.
Cheers!