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Yard of flannel: An eggnog spiked with ale and rum

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This Nov. 28, 2010 photo shows a glass of flannel eggnog in Concord, N.H.  Colonial era coach drivers found this smooth flannel eggnog the right thing for those cold days and nights.

This Nov. 28, 2010 photo shows a glass of flannel eggnog in Concord, N.H. Colonial era coach drivers found this smooth flannel eggnog the right thing for those cold days and nights.

Larry Crowe, Associated Press

This take on eggnog combines beer and rum for a seriously spiked holiday drink. The yard of flannel used to be a favorite among coachmen during colonial times. Coming out of the tavern, bartenders would hand up a yard-long glass of this silky smooth (flannel-like) hot ale drink to cold coach drivers.

YARD OF FLANNEL EGGNOG

Start to finish: 10 minutes

Servings: 4

1 quart good ale

4 large eggs

1/4 cup sugar

1 teaspoon powdered ginger

4 ounces Jamaica dark rum

Grated nutmeg, for garnish

In a medium saucepan over medium heat, warm the ale to nearly boiling.

Meanwhile, in a blender, combine the eggs with the sugar. Blend well. Add the ginger and rum, then blend again.

When the ale is almost boiling, pour it slowly into the egg mixture with the blender running. Blend until the drink is silky. Serve in large glasses sprinkled with nutmeg.

Nutrition information per serving (values are rounded to the nearest whole number): 266 calories; 41 calories from fat (15 percent of total calories); 5 g fat (2 g saturated; 0 g trans fats); 215 mg cholesterol; 19 g carbohydrate; 7 g protein; 0 g fiber; 88 mg sodium.

(Recipe from Holly Arnold Kinney's "Shinin' Times at the Fort," Fur Trade Press, 2010)