Editor’s note: We’ve published this family recipe before but it is too good to languish in the archives, especially as the holidays near.
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 homemade cheer. Here’s a recipe from Patricia Dawson, the matriarch of our mountain clan.
Make at least a week before serving so it can 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.
Serves 30. The nog is super tasty and carries quite a kick. Be careful not to quaff it down.
Need a new flask to carry your refreshments to the hut? We recommend Hydro Flask,, guaranteed for life, lead free and classy.
Week in review: WildSnow posts from December 7th to December 11, 2015:
The ultimate skis quiver from the crew at WildSnow.
Game changers from Arcteryx, Procline ski boot and Voltair airbag
Tested for two years, here’s how the SCARPA Maestrale RS backcountry ski boot held up.
A closer look at Arcteryx new Procline backcountry ski boot.
WildSnow Girl, Lisa Dawson, is the luckiest girl in the world. Also known as Mrs. WildSnow.com, she tests whatever gear she wants. She gives the WildSnow family of websites the feminine voice.