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Cranberry Egg Nog (Spizzerinctum)

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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

  1. Beat eggs, sugar, and salt until thick and lemon colored.
  2. Add fruit juices, blend well.
  3. 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.

Find it online: https://beardy.org/cranberry-egg-nog-spizzerinctum/