Cranberry Egg Nog (Spizzerinctum)
A festive beverage recipe from the 1955 Michigan Consolidated Gas Company “Christmas Greetings” cook book.
Not what we would think of as Eggnog. More like a German egg punch (Eierpunsch) and an Orange Julius. The eggs beaten to ribbon stage added lightness. The recipe suggested serving over cracked ice.
I imagine wine or spirits could be added. Seltzer, lemon-lime soda, or Ginger ale would also be good.
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 cups cranberry juice
- 1 1/2 cups orange juice
- 1/3 cup lemon juice
Instructions
- Beat eggs, sugar, and salt until thick and lemon colored.
- Add fruit juices, blend well.
- Pour over cracked ice.
Notes
- Spizzerinctum means zest for life, pep, vim and vigor.
- I used raw eggs. If using raw eggs is a concern, you can use pasteurized shell eggs or liquid whole eggs and they should work fine.