Mixing eggnog and beer

VANCOUVER (NEWS1130) – Together at last: Beer and eggnog.

It’s a fine time of year for cheer and beer, and the bloggers at Women Love Beer Too have brewed up a spectacular Christmas creation. Katy Campbell and Jennifer Hols’ website is generating a lot of buzz, both figuratively and literally. They are women, they love beer and they love talking about it.

Campbell says they especially love this time of year. “It’s actually quite exciting. All the different breweries are getting really, really creative.”

It’s Hols who kicks things up a notch. “I started to think the unthinkable. Is there a way to bring eggnog and beer together?”

Oh yes there is! It’s called A Yard of Flannel – an old coachman’s drink from colonial times – rich, steamy, rum-fortified beer-nog. It’s perhaps the Holy Grail of Christmas drinks!

“It’s not for the faint of heart, it’s quite a strong drink, but it’s actually delicious. The winter ale complements the eggnog and the rum quite well,” says Hols. (Just don’t pay attention to the nutritional content)

YARD OF FLANNEL EGGNOG RECIPE (courtesy of Women Love Beer Too)

Start to finish: 10 minutes
Servings: 4

• 1 quart good ale (for my recipe, I used Central City’s Red Racer Winter Ale)
• 4 large eggs
• 1/4 cup sugar
• 1 teaspoon powdered ginger
• 4 ounces dark rum (I used Bacardi Black)
• Grated nutmeg for garnish

First off, ignore any warnings your mind or body is telling you about the alcohol and nutritional content – it’s the holidays for crying out loud (WomenLoveBeer2 TIP: Saying this at other times of the year also helps whenever you are trying to absolve any food or drink related guilt).

In a medium saucepan over medium heat, warm the ale to nearly boiling.

Meanwhile, in a blender, combine the eggs with the sugar. Blend well. Add the ginger and rum, then blend again.

When the ale is almost boiling, pour it slowly into the egg mixture with the blender running. Blend until the drink is silky. Serve in large glasses sprinkled with nutmeg.