The craving started about halfway through my marathon viewing of Christmas DVDs this year. Around the third mention of eggnog (I believe it was during the Nicolas Cage-Tea Leoni Christmas flick, The Family Man), I started to develop a serious nostalgia for the smooth Christmas beverage made of egg, milk, cream, nutmeg, and usually some kind of libation such as rum or bourbon.
Normally, as an American around this time of year, I would simply walk over to the nearest Store 24 or Stop & Shop and pick up a quart of eggnog from the dairy section — just enough to last me through Thanksgiving and Christmas, but not enough so that I would grow sick of its rich, sweet taste.
But then I remembered: I’m in Manila.
Stores here don’t sell eggnog.
In fact, nobody here seems to know what the hell eggnog is.
Confirmation of this came with my first attempt to purchase eggnog at Rustan’s Fresh Supermaket. Now, they have lots of good things over at Rustan’s Fresh, but they don’t have eggnog. When I labored to explain what I was looking for, a light seemed to go on above the head of the young man in the Rustan’s Supermarket overalls. He headed straight for a faraway aisle, and came back triumphantly holding… a bag of eggnog cookies.
Apparently, when you say “eggnog,” the first association Filipinos have is eggnog cookies, which may taste vaguely eggnog-ish, but are in no way a substitute for the real thing.
This happened three separate times, in three different supermarkets.
Thus began a long, grueling game of “Eggnog, eggnog, who’s got the eggnog?” as I scoured neighborhood markets, grocery stores, specialty places with imported goods — all in a vain attempt to locate the elusive amber beverage. Sadly, I have come to the conclusion that Filipinos just don’t “get” eggnog.
It’s a smooth, silky drink, spiced with nutmeg, most of the time spiked with liqueur, though it can be enjoyed without. It goes well with seasonal meats such as ham or turkey, and tastes very much like Christmas to this transplanted American.
But how to explain this to Filipinos?
My wife Therese started tuning out after four or five minutes of my nattering on about my fruitless eggnog search. Exasperated, she finally said, “Look, it’s just not part of Filipino culture, okay? Deal with it.”
Well, sure. One could also argue that Krispy Kreme Donuts are not part of Filipino culture. But they’re here, aren’t they?
Imported items of every brand, shape and size have made it to these shores, so is it really so crazy to expect that someone here might have tasted eggnog abroad, declared it yummy, and decided to bring it back home?
In fact, the only eggnog I can remember seeing here was at Starbucks, which in previous years sold an eggnog latte during the holidays. That drink evidently flopped with Filipinos, though, because they don’t carry it anymore. Sayang.
I felt sure that a place such as Santi’s Delicatessen would carry this seasonal drink, but their tastes are more European than American. Apparently, eggnog is not as worldwide a phenomenon as I had imagined. So that was a dead end. Terry Selection, too, has lots of imported delicacies; alas, eggnog does not appear to be big among Spanish tastes.
I asked around some more. My editor, Millet Mananquil, suggested I try the lobby of The Peninsula Manila, which she assures me offers eggnog on its Christmas menu. A phone call confirmed this: for the month of December, the Pen Lobby does indeed serve eggnog as part of its “special Christmas cocktail menu.” But the idea of heading out to the Pen just to drink a glass of eggnog seemed a little extreme, even for me.
Eventually, another obvious solution came to me from Facebook, where people reminded me that I could simply make my own eggnog. After all, recipes abound online.
In fact, Therese and I actually did endeavor to make eggnog… one time. We were going through a home beverage-making phase at the time, years back. We had a “sangria” phase, which went rather well — mix wine, a reduction of corn syrup, orange zest and chunks of apples in a bottle; consume repeatedly as necessary. No problems there.
Then we moved on to eggnog. This did not go so well. Eggnog should be pretty straightforward: about a dozen raw eggs, six cups of milk, two cups heavy cream, some bourbon and (optional), sugar, and about two teaspoons ground nutmeg.
You’re supposed to whip the egg yolks and milk first, slowly adding the bourbon and brandy, chilling it in a bowl, then folding in the egg whites, cream and nutmeg.
I think we hit a wrong turn somewhere around “raw eggs.” We both became violently ill soon after drinking it, taking turns hugging the porcelain receptacle for about two days.
This put a quick end to our homemade eggnog phase. Forever.
But now, with this serious eggnog jones afflicting me, it might be time to dust off the old recipe books, head to the kitchen, plug in the electric mixer and uncork the libations once again. Yes, it might be time for “Eggnog II: The Sequel.” (Tagline: “This time, it’s personal...”)
Or maybe not. Maybe we’ll just head over to the Pen Lobby instead. Eggnog always tastes better without the porcelain hangover.
(Note: Author takes no responsibility whatsoever for consequences resulting from making your own eggnog.)
EGGNOG RECIPE
Ingredients:
12 eggs, separated into yolks and whites
6 cups milk
2 cups heavy/thickened cream
2 cups bourbon
1 1/2 cups sugar
3/4 cup brandy
2 teaspoons ground nutmeg
Directions:
In a large bowl using a mixer, beat the egg yolks together with the sugar for 10 minutes (mixture should be firm, the color of butter). Slowly add bourbon and brandy — just a bit at a time.
Cool the mixture in the ref for up to six hours, depending on how long before you want to serve the eggnog.
Half an hour before serving, stir milk into the chilled yolk mixture. Stir in 1 1/2 teaspoons ground nutmeg. In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks. In yet another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Gently fold the cream into the egg mixture. Ladle into cups, and garnish with rest of nutmeg.
Serves: 8.