Yule Nog

This is my own special eggnog recipe, and I will warn you before hand it is quite extravagant, and complicated, but if you want to give it a try, I promise that it is well worth the effort. It accomplishes several tasks. For one thing, provided you are not adverse to alcoholic beverages, it is a perfect Yule drink. For another, the high that you will get from it is delightfully intense, and yet joyously mellow. If you do sleep while intoxicated on this drink, you will experience lucid dreaming like you could never imagine. And the dream should be pleasant, extremely so. In fact, even a dream that ordinarily would be classified as a nightmare will be a pleasant experience. Finally, when you awake the following day, no matter how high you became the night before, you will not experience a hangover, in fact, you will feel refreshed and renewed, possibly like never before. This is probably due to the way in which the concoction coats your stomach. Once you peruse the ingredients, it will be easy to ascertain the reason for this. And so, without further ado, following is a list of the ingredients.

Before I give theingredients, however, I shoud say that you should insure that you have the proper equipment. Large mixing bowls and mixers (yes, electric mixers, as with this recipe, mixing by hand may not be good enough). Also, insure that you have a sufficiently large cooking implement to hold a large mixture. Something that would of necessity cover two burners on the stove. Finally, insure that you have an adequate number of large jars for refrigeration, in case you of necessity have to cook the Yule Nog the day before it is to be used. And now, on to the ingredients.

1. three small boxes (or two large ones) of Jello or some other name brand vanilla cook and serve pudding, along with the amount of milk called for on the boxes directions.

2. two cartons of large eggs, each containing twelve eggs, for a total of 24 large eggs.

3. three 16 oz. cartons of ready made Kool Whip, or some other name brand, of whipped cream. (or three pints of whipping cream)

4. One cup of sugar

5. One eight ounce glass of whole milk (in addition to the milk you use to make the pudding)

6. 1/2 tespoon of ground nutmeg or cinnammon.

7. one fifth of Baccardi's Light Rum.

Okay, the first thing you want to do is seperate the egg yolks from the egg whites. Once you do this, you need to use just a portion of the cup of sugar in the egg whites, which you will beat until they form a maranque. Once you do this, place the merenque in the refrigerator for the time being.

Then, place the remainder of the sugar (you should have at least three fourths of a cup left) into the egg yolks, and beat them with the sugar until it is all well blended.

Then, cook the three small boxes of Jello vanilla cook and serve pudding over the stove according to the directions on the package. Once it is finished cooking, keep the pudding on low hear, uncovered. Once you have finished doing this, add about a half cup or so of the pudding to the egg yolk/sugar mixture, and mix well. Then, you will need to transfer the egg yolk/sugar concoction to the pudding and stir until it is all well mixed.

Then, you will need to add the whipped cream. Of course, if you use the whipping cream, you will need to whip it and then place it right away into the mixture. Stir until it is all well mixed.

Then, you will need to add the merenque made from the egg whites to the remainder of the mixture. Again, stir until it is all well mixed.

Then, it is time to add the eight ounces of milk.

By this time, the mixture should be cooled sufficiently that you can begin adding the Baccardi's Light Rum. And I specify this brand in order to discourage the use of an inferior brand. Also, do not use-repeat DO NOT USE- 151 rum, that is just too much for this recipe. Yet, an entire fifth of the regular strength Baccardi's Light Rum is perfect. Add the entire amount, but slowly, stirring it as you add it, ensuring the proper mixing, as always. Be certain though that the mixture has indeed sufficiently cooled before you add the rum, as too much heat can have a detrimental effect on the alcoholic content. If it is just slightly warm, that should be fine.

Finally, you add the 1/2 teaspoon of nutmeg or cinnammon. You are now ready to serve your Yule Nog. This will make quite a large amount, which makes it perfect for parties or large gatherings, and if you are so inclined, for Yule celebrations-be they of the pagan or the secular variety. The entire amount can be refrigerated, and will be good for a few days, if any appreciable amount is left over. Don't count on this, by the way. At any rate, I discourage freezing the Yule Nog, as it loses it's consistency by freezing (as everything freezes but the alcohol, which will settle to the bottom of the jar, seperated from the remaining ingredients).

As I said, this should not be a concern, as there is likely to be very little left over the following day, if any at all. If you are a Wiccan or Pagan, and a practitioner of magic, this recipe is perfect for attunning with the deities for Yule. You may ritualy bless the ingredients, one at a time, and then the entirety of the Yule Nog when it has been completed. I like to call upon the Goddess and invoke her blessings on the Yule Nog, as a symbolic kind of mothers milk by which to nourish the new born God who dwells amongst us all on Yule. And, when drinking, it is certainly appropriate to visualize the Goddess and the God, and to attune with their energy, their divine powers, by way of the Yule Nog.

If you prepare the mixture before your Yule celebrations, it might be a good idea to prepare it the day before (but no more than that), and insure that you have the proper amount of jars with which to keep it cold in the refrigerator. When your Yule gathering begins, there would certainly be no better way in which to bind your Wiccan/Pagan comunity to the deities than by way of my Yule Nog. And I promise, a good time will indeed be had by all.