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Eggnog Goes Bananas

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Today’s recipe comes to us from the new book The Happy Table of Eugene Walter, a collection of food and drink recipes from the southern writer. The book includes inventive drinks like the Ladies’ Julep, made with rose petals, peaches, and champagne, Bombay Punch, made with sherry, brandy, grapes, and champagne, and the Demopolis Morning-After Punch with tea, bourbon, and molasses. 

Plus, there is a whole section on eggnog. The Banana Eggnog is introduced as, “Mrs. Purefoy always liked to serve the children some kind of facsimile of what the adults were drinking. This is her famous children’s eggnog.”

I am not sure who Mrs. Purefoy is, but she sounds like a fun party host. 

If the chocolate, ginger, or pineapple flavorings don’t appeal to you, feel free to leave them out. The drink is good enough without them. 

Banana Eggnog

1 Fully Ripe Banana
1 Egg
1 Cup Cold Milk
2 Tbsp. Finely Chopped Pineapple with Juice, or 2 Tbsp Chocolate Syrup, or 2 Tbsp. Ginger Syrup from the Chinese Jars

Silce banana into bowl and beat with rotary eggbeater or electric mixer until smooth and creamy. Add stiffly beaten egg white, then separately beaten egg yolk, then milk, then pineapple or chocolate or ginger syrup. Keep beating until well mixed. Serve cold. This is delicious and nutritious. Good, with lots of squirts of bourbon, for the elderly. 

From The Happy Table of Eugene Walter: Southern Spirits in Food and Drink edited by Donald Goodman and Thomas Head.  Copyright © 2011 by Donald Walter Goodman.  Used by permission of the University of North Carolina Press. www.uncpress.unc.edu



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