Drinking eggnog is a Christmas tradition in many countries because of its warming effect in cold weather. It is just as delicious served chilled! Eggnog, also known as milk punch, is a rich, sweet, creamy dairy-based drink traditionally made with milk and/or cream, sugar, and eggs with the addition of brandy, rum or bourbon. It is served with a sprinkling of ground cinnamon or freshly grated nutmeg. The word “nog” is said to stem from the word “noggin”, a small, carved wooden mug that was used to serve alcohol years ago.
According to food historian and Babson College professor Frederick Douglass Opie “eggnog most likely evolved from British aristocracy. While the lower class couldn’t afford fresh milk and eggs, the wealthy would at times drink their warm milk and egg beverage seasoned with pricey spices, such as ground nutmeg and cinnamon and add pricey liquors, such as brandy and sherry, to prevent spoilage“.
Be sure to try my “Top-deck” Chocolate Mousse to utilize the egg whites!
6 large egg yolks
125 ml sugar
250 ml pouring cream
500 ml milk
2.5 ml ground nutmeg
2.5 ml vanilla extract
Pinch of salt
To serve (optional)
candy canes or cinnamon sticks
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. Once all of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly until the mixture thickens. It should coat the back of a spoon and look like thin custard.
- Add the cinnamon and nutmeg and mix well.
- Pour the eggnog into a pitcher or individual glasses and serve immediately or set aside to cool, then refrigerate for at least 2 hours for chilled eggnog.
6 to 8 servings.