The temperature has dipped below freezing up here in the mountains of Virginia. The first snow flurries of the season will happen in the morning. And Weather.com tells me that tomorrow night’s low will be precisely zero degrees Fahrenheit.
That can mean only one thing. The holiday season is here.
And in the holiday spirit, I would like to share with you my two favorite holiday traditions. They involve gold and spiked eggnog.
Every year at this time I buy my two kids physical gold and silver coins. And I write each of them a heartfelt note to go along with the gifts. The note is dated so that maybe one day they will come across them again and have fond memories of their childhood.
This year I purchased each of them a one-ounce gold Britannia. It’s a beautiful coin.
Of course, I get way more excited about these things than the kids do. But I figure they have plenty of toys as it is. They don’t need anymore.
Plus, the gold coins give me the chance to talk to them about the importance of sound money.
Sound money refers to a stable, reliable, and widely accepted medium of exchange that maintains its purchasing power over time.
That’s what gold is. It’s not really an investment. It’s a stable store of wealth. Has been for centuries.
My hope is that this plants some seeds in their young minds. I want them to think long-term.
As for my second favorite holiday tradition… well, I can’t exactly claim it as my own. Every year I make a batch of the Hill Family Spiked Eggnog.
I got the recipe from a gentleman by the name of Doug Hill. He was one of the publishers at Agora Financial and its Laissez Faire Letter.
I’m not sure if Doug is still there. Agora Financial is in rebuilding mode these days. But in its prime, I never missed an issue of the Laissez Faire Letter.
Doug would always issue a disclaimer when he talked about his family eggnog.
It’s a slice of heaven, he would say. And that’s where you’re headed if you drink too much of it in one sitting.
I can attest – it is heavenly. Here’s the recipe:
- 1 dozen eggs (yolks only)
- 1 cups of sugar
- 4 cups of blended whiskey — the Hill Family recipe uses Fleischmann’s, an inexpensive option. Higher-grade whiskey can be used but isn’t necessary
- 1 pint of heavy whipping cream
- 4 cups of whole milk
And here’s the step-by-step guide:
Break the 12 eggs and put the yolks ONLY into a large mixing bowl. You don’t want any egg whites in the mixture or the “nog” will be lumpy. You can save the whites for tomorrow morning’s omelet, if you choose.
With a mixer, beat the cup of sugar with the yolks until you have a creamy, smooth consistency.
Then slowly drip in the 4 cups of blended whiskey. This is a key part of the process. You must take your time mixing it in.
If you pour too quickly, the universe will implode upon itself and you won’t get to enjoy your delicious creation. That’s what Doug used to say, anyway.
So mixing in the whiskey should take about five minutes to complete.
Finally, pour the heavy whipping cream and milk into the bowl. Mix it all together… and you’re done.
The eggnog will be ready to drink immediately. But I find it’s best to chill it first. Oh, and add a dash of nutmeg to it when you’re ready.
And of course, the eggnog should be kept refrigerated when not in use. Be sure to shake the container every other day to keep it properly mixed.
So that’s it. The best spiked eggnog you’ll ever experience. That’s a promise.
In closing, I’d like to wish you a very merry Christmas and a wonderful holiday season. Cheers!