Elvis Presley - ‘Elvis’ Christmas Album’ + Egg Nog
Ingredients: 12 eggs, 1 cup + 3 tablespoons sugar, 3 pints whole milk, 3 cups heavy cream, 6 ounces Hennessy vs Cognac, 6 ounces Maker’s Mark, 5 teaspoons freshly grated nutmeg.
Mixing Instructions: Separate the eggs. Beat yolks w/ electric mixer for approx 1 min until they lighten up in color. Gradually add 1 cup of sugar and beat until completely dissolved. Add milk, cream, cognac, bourbon and nutmeg - stir to combine. Beat egg whites in separate bowl until soft peaks form with the mixer running. Gradually add 3 tablespoons sugar and beat until peaks stiffen. Whisk egg whites into mixture, garnish with nutmeg.
Notes: I’m always suspicious when I hear of yet another artist coming out with a Christmas album - visions of gambling debt, not sugar plums normally dance in my head as I try to conjure up a reason why any modern day artist would see a need to put their own spin on “Here Comes Santa Claus.” If I were a record producer I would ask any artist considering such a move one question, “Can you do it better than Elvis?” The answer of course would be no then we would laugh as I handed them a consolatory egg nog, unless they were Zooey Deschanel, then I would blush and write them a check.
Released in 1957, Elvis’ Christmas Album is 30 minutes of Christmas perfection that warms the heart of even the most frosty cynic (pun intended). Does it have “Blue Christmas”? Yes. Does it have “White Christmas”? Yes. Does it have “Red Christmas”? No. But, that would have been cool and incredibly patriotic. So, while the family and friends gather to celebrate, take a minute to pass around some satisfyingly potent egg nog, throw Elvis on the turntable, and find solace in the fact that the perfect Christmas album has already been done by a boy from Tupelo…and if no one else does another one that’s just fine.