Nog blog…eggciting new recipes!
Let’s talk eggnog. Has there ever been a more polarizing beverage? You either love it or hate it. There doesn’t seem to be much in-between. And this debate is not a new one. It dates all the way back to the introduction of the egg-centric festive staple to the American colonies in the 1700s.
The roots of the now mass-produced, sugary version began in Medieval Britain, though it was more of a mix of hot milk and ale back then (yum?). Around that same time, monks got a hold of it and added eggs and figs. When the more affluent brits decided to create a version with milk, eggs and sherry, they combined all the ingredients that signified their wealth into one drink they could use to toast to (even more) prosperity and good health.
Once the beverage made it across the pond to the Americas, it got even eggier and the secret ingredient to make it noggier (and its drinkers groggier) was added – rum!
It’s theorized that the reason nog haters can’t stand the festive staple is because they’ve only had the supermarket version, which is more milk, sugar and flavoring with as little as 1% egg yolk and 0% rum than actual eggnog.
So we’ve put together some recipes to make your own eggnog that might turn around even the most fervent anti-noggers.
Heavy on the alcohol and the eggs, this recipe came from the noggin of George Washington himself, although the number of eggs had to be estimated since the famously honest president forgot to specify. Also, this recipe makes A LOT. Fair warning.
1 quart heavy cream
1 quart milk
12 tbsp sugar
1 pint brandy
½ pint rye whiskey
½ pint Jamaica rum
¼ pint sherry
12 room temperature eggs
First, combine the many, many alcohols. Then separate the egg yolks and whites.
Beat the egg yolks and add the sugar. Then add milk and cream, beating slowly. Beat the egg whites into stiff peaks and fold them gently into the mixture.
Here’s the important part – don’t drink it right away! Mr. Washington said to let it set in a cool place for several days before serving, tasting every once in a while until it tastes eggnog-y enough for you.
zero rum-pa-pa-pum nog
If you’re looking for a family friendly eggnog that won’t make your crazy Uncle Charlie even crazier by the time the clock strikes midnight on Christmas Eve, this non-alcoholic recipe is the way to go.
3 cups whole milk
1 tbsp vanilla extract
2 cups heavy cream
1 ½ tsp nutmeg
3 room temperature whole eggs
4 room temperature egg yolks
1/3 cup sugar
1/4 tsp salt
whipped cream, cinnamon and nutmeg for topping
Put the heavy cream and 1 ½ tsp of nutmeg in a large bowl and set that aside. Combine the milk and vanilla extract in a saucepan and cook over medium heat, stirring occasionally until you see bubbles and steam.
In a separate bowl, beat the pants off the whole eggs, egg yolks, sugar and salt for about 4 minutes until the mix is thickened. Add the milk mixture to the egg mixture in a slow stream and then whisk. Pour the newly formed mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes.
Super important part: Place a strainer over the large bowl with the cream and nutmeg and poor the entire mixture into the bowl through the strainer!
Let the mixture cool in the fridge for at least a couple of hours. Serve in pretty glasses (from Gordmans, of course) and top with whipped cream, cinnamon and nutmeg.
Do you have a fave eggnog recipe? Share it with us and the world on our Instagram or Facebook pages!