A Holiday Treat!

Posted December 11, 2011 | 2:00 pm, by Mirella

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Beer Nog (a.k.a. Royal Posset)

A fun treat to share over the Holiday Season…

I was researching a holiday beer ideas CBC radio segment last year and came across this delicious recipe for Royal Posset. Posset is a warm drink and it is thought to have been the pre-decessor to Egg Nog. It can be made with either beer or wine but because the recipe originated in Britain, many people theorize that Posset would originally have been made with beer…
As part of my research for the segment, I decided to try the recipe. I followed it exactly, using  Fuller’s Vintage Ale and it was very tasty! It is not as sweet as traditional egg nog but every bit as rich and warming. With the holiday fast approaching, I thought I’d take a moment to share this recipe as a fun treat for holiday entertaining:

ROYAL POSSET

INGREDIENTS:

• 4 egg yolks
• 1 pint cream
• 2tbsp sugar
• 1/4 nutmeg berry (grated)
• 2 egg whites
• 1 pint ale

In a large bowl, whip the egg yolks with the cream, sugar, and nutmeg. In a separate bowl, whip the egg whites. Add the ale and whipped egg whites to the yolk mixture, stirring well to blend. Place over a low fire and stir until thick, but do not boil. Remove from the fire and serve piping hot.

NOTE: Although I used the Fuller’s, I’m sure that this posset could be made using any rich, malty, higher alcohol beer…

Enjoy!

This recipe was published by Dale DeGroff in a book called The Essential Cocktail: The Art of Mixing Perfect Drinks. It is adapted from an old recipe in Practical Housewife, which was published in 1860 and which I have located online here (the recipe is on p.221)

Happy Holidays!

Mirella