For over 20 years, Marlene Rubeiz’s Eggnog—the creamy concoction synonymous with holiday cheer—has been a cornerstone of the American Society of São Paulo’s year-end party.
The origins of this festive drink trace back to medieval Britain, where a beverage called posset was made with hot milk and curdled ale. As the drink evolved, eggs, sugar, and spirits such as sherry were added, creating a festive elixir.
We are so thankful for Marlene’s Eggnog being at our party for over two decades.
The name eggnog is believed to have originated from the word noggin, a wooden mug used to serve alcoholic beverages. Early American colonists adapted the drink, replacing ale with rum, and the tradition of serving eggnog during Christmas festivities took root. The rich, indulgent blend of eggs, cream, sugar, and spirits became a symbol of holiday indulgence.
Marlene’s eggnog remains a festive treat that brings warmth and nostalgia to our celebration, and is a delicious link to centuries of convivial holiday merriment. We are so thankful for Marlene’s Eggnog being at our party for over two decades.
Marlene’s Eggnog Recipe
(serves around 30)
24 eggs, separated
2 cups sugar
1 liter Bourbon
½ liter brandy
1 liter heavy cream
2 liters milk
1 liter vanilla ice cream
Beat the yolks and sugar until thick.
Add the bourbon and brandy and stir thoroughly. The liquor cooks the eggs.
Add the cream and milk and continue whipping.
Chill this mixture until almost ready to serve.
30 minutes before serving, beat egg whites until stiff and fold into the first mixture.
Break ice cream into chunks and add to the mixture.
Sprinkle with nutmeg and serve.