The Poe Family's Eggnog

Edgar Allan Poe was known to be fond of eggnog, a preference that has been passed down through what is said to be his family's recipe. The original concoction is a strong, brandy-and-rum-heavy beverage, suitable for a dark winter evening with one of Poe's tales.

The West Point "Eggnog Riot"

Poe's reputation for alcohol was well-known, and his connection to eggnog is linked to a famous event from his time as a West Point cadet.

In December 1826, Poe was a participant in the "Eggnog Riot," where cadets, including Poe, got into trouble for drinking a brandy-fueled eggnog at a tavern called Benny's Haven. While Poe was ultimately dismissed from West Point for other infractions, the incident illustrates his relationship with alcohol during his younger years.

The Poe family Eggnog Recipe

This is a version of the boozy, custard-like recipe allegedly passed down through the Poe

family since 1790-

Ingredients

7 eggs, separated

1 cup sugar

5 cups whole milk, divided

½ cup heavy whipping cream

1 ½ cups brandy

¼ cup rum

Nutmeg, for garnish

Directions

Prepare the custard base. In a bowl, whisk the egg yolks with the sugar until the mixture is thick and pale.

Warm the milk. Heat 3 cups of milk in a saucepan over low heat. Temper the eggs. Whisk 1 cup of the

warm milk into the egg yolk mixture. Then, pour the combined mixture back into the saucepan with the remaining milk.

Thicken the custard. Continue to stir the mixture over low heat until it thickens. Be careful not to let it boil. Cool and add alcohol. Remove the saucepan from the heat, stir in the heavy cream, and place it into an ice bath to chill. Once cold, add the brandy, rum, and the remaining 2 cups of milk. For a stronger flavor, let the mixture chill for a day or two to mellow. Whip the egg whites. In a separate bowl, use a handheld mixer to beat the egg whites until soft peaks form.

Serve. Pour the eggnog into glasses, top each serving with a spoonful of the whipped egg whites, and finish with a sprinkle of grated nutmeg.