Eggnog is a popular drink of European origin synonymous with the holidays. Its genesis and even its original name have been widely disputed. What is known is that eggnog – also referred to as “egg-flip” and “egg-hot” – is closely related to several wine and milk punches traditionally used in Old World Europe.
Probably because of alcohol’s warming as well as socially loosening effects, eggnog was traditionally made in large batches and used in winter-time parties and other social gatherings in Colonial America.
Today, one can simply run down to the local grocery store and easy stock up on several different flavors of eggnog. To add a personalized touch to the holiday classic, the traditional eggnog recipe has been simplified. Holiday guests are sure to taste the difference.
Classic Homemade Eggnog
Ingredients:
- 3 cups whole milk
- 7 large eggs
- 1 cup sugar
- 2 cups heavy cream
- 1/3 cup bourbon
- 1/3 cup Cognac or other brandy
- 1 teaspoon vanilla
Directions:
- In a 2-quart heavy saucepan, bring milk just to a boil.
- In a large bow, whisk together eggs and sugar until thoroughly mixed; slowly and carefully add hot milk in a slow stream, whisking constantly (if milk is poured in too quickly the eggs will cook and clump).
- Pour entire mixture into large saucepan; cook over low heat, stirring constantly for a bout 6-7 minutes – a wooden spoon is recommended for the stirring.
- After cooking, strain custard through a fine-mesh sieve into a large bowl; stir in cream, bourbon, brandy, and vanilla.
- Cool completely, uncovered, before covering and refrigerating. Refrigerate at least 3 hours and up to 24.
Rompope Recipe
Ingredients:
- 6 egg yolks
- 1 quart whole milk OR half and half
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 cup finely ground almonds OR 1/4 cup almond meal OR
- 2 teaspoons almond extract
- 1 or 2 cups white rum, or brandy
Directions:
- In large bowl beat the egg yolks until thick.
- In a large sauce pan combine egg yolks, milk, sugar, vanilla, cinnamon and almonds; cook over low heat, stirring constantly. Mixture is finished cooking when it is thick enough to coat a metal spoon with a thin film. Remove from heat.
- Stir in rum or brandy; allow to cool completely.
- Cover and refrigerate for at least 3 hours.
Tip: The flavors become more pronounced the longer they chill, so try to make this drink at least day ahead of time.
Coquito Recipe
Ingredients:
- 1/2 cup water
- 2 cinnamon sticks
- 3 egg yolks
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can cream of coconut (Coco Lopez)
- 1 (14 oz) can sweetened condensed milk
- 1 cup white rum - Bacardi or Captain Morgan are ideal
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions:
- In a medium saucepan, bring the cinnamon sticks together with the water to a boil. Boil for about 2-3 minutes removing the sticks when the water is yellow and smells of cinnamon.
- In a large bowl beat egg yolks until they thicken.
- In a large saucepan, add the evaporated milk, condensed milk and egg yolks; cook over low heat stirring constantly.
- After letting it boil for a few minutes, add in the cream of coconut, cinnamon infused water and rum; stir well and remove from heat.
- Let cool completely before refrigerating.
In all of these eggnog recipes, the alcohol may be omitted and/or replaced with 1 tablespoon imitation rum extract for every cup of rum called for in the recipe.
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