Egg nog is made of cream, milk, sugar and egg yolks. The sweetened beverage can be flavored with cinnamon or nutmeg or imbibed with brandy, rum or whiskey.
History of Eggnog
Eggnog is defined as “eggs inside a small cup.” The drink was a common beverage among the upper class in England in the 1800s. Eggnog was derived from the English drink posset which contained ale along with milk and eggs. It is believed that “nog” comes from the word “noggin” which is a Middle English phrase used to describe a small, wooden mug typically used to serve alcohol.
Eggnog eventually crossed the Atlantic and became hugely popular in America in the 18th century with a variation containing rum, as wine and brandy were being heavily taxed. Americans were known to whip up a huge batch of the concoction during holiday parties. The tradition of eggnog at holidays continues today.
A Recipe for Eggnog
This recipe will make 12-16 servings. Double or halve the recipe to fit the circumstances. Alcohol is included in this recipe. Leave it out and add vanilla extract for non-alcoholic egg nog.
Ingredients
- 6 eggs
- ½ cup sugar
- 3 cups of whole milk
- 1 cup of heavy whipped cream
- ¼ teaspoon of salt
- 1/2 cups of white or dark rum (optional)
- 1 cups of bourbon or brandy (optional)
- 1 tablespoon vanilla extract (if no alcohol)
- ½ teaspoon ground nutmeg or cinnamon (strongly recommended)
Equipment
- 3 or 4 quart pan
- bowl
- whisk
- sieve
- cooking thermometer
- glass pitcher or container
Preparation
- Beat eggs and then slowly combine sugar and salt in the saucepan. Gently whisk until everything is mixed together in a non-lumpy texture.
- Stir in milk slowly while continuing to whisk.
- Bring mixture to the stove. Turn the burner on low heat and let the mixture simmer for 45 to 60 minutes until it reaches a temperature of 160 degrees F. At that point, the mixture should be thick enough to coat the back of a spoon.
- Strain mixture through a sieve to make sure it doesn’t have any bits of cooked egg.
- Add vanilla extract or rum and brandy (or bourbon), slowly stirring it into the mixture.
- Pour into a glass pitcher or container and cover with a lid or plastic wrap.
- Place into the refrigerator to chill for at least four hours. Overnight is even better.
- When ready to serve, pour the heavy cream into a bowl and whip it until it forms soft peaks.
- Fold the whipped cream into the mixture with a rubber spatula or whisk until it is completely combined into the mixture.
- Garnish with a sprinkle of nutmeg and/or cinnamon.
- Serve the eggnog in chilled cups or glasses.
Related Articles
 |
