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Title: My Lord Of Carlile's Sack-Posset
Categories: Alcohol, Beverages
Yield: 4 Servings

30 oz Heavy cream
2 Cinnamon sticks; up to 3
1 Whole nutmeg; grated
6 Egg yolks
3 Egg whites
1 c Sherry or Madeira; (for an
-alcohol-free posset, try
-citrus juices)
1/2 c Raw sugar

Posset is a drink similar to our modern eggnog. It is made by pouring
heated and spiced cream over a warm mixture of eggs, sugar, and
alcohol. The result is a rich custard full of calories and fat that
can sometimes curdle. This, in part, may explain why the earliest use
of the word is a fifteenth century translation of Latin balducta or
bedulta, i.e., "the curds of milk" (OED).

Bring the cream and spices to a simmer in a medium saucepan. Keep the
cream warm on a very low setting and remove the cinnamon sticks.

Whisk the yolks, whites, and sugar together in another saucepan. Add
the sherry and bring to a simmer while constantly stirring; do not
let it boil. Once simmering, turn down the heat and pour the cream
into the egg, sugar, and sherry mixture from as high as your arm will
go, whisking continuously. Posset should begin to thicken but
shouldn't curdle.

Quickly remove from heat and serve warm with raw sugar and grated
nutmeg on top.

Recipe by Khristian S. Smith

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
posset-shakespeare-recipes/>

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