Video about eggnog on my YouTube channel.
December is a month filled with decorated Christmas trees, skyrocketing electricity bills from billions of Christmas lights, shopping madness, and, in countries touched by the legacy of the British Empire, the beloved tradition of eggnog.
Eggnog is a unique drink—essentially a meal and a beverage in one glass. Made from eggs, milk, sugar, spices, and a touch of spirit (brandy, rum, or whiskey), it is both indulgent and comforting.
The origins of eggnog trace back to Great Britain. Most historians agree that it evolved from posset, a popular medieval drink in Britain that remained a favorite until the 19th century. Posset was a warm mixture of wine or ale with hot milk, often considered a remedy for colds.
As early as the 13th century, some monks, who seemed to disagree with the idea of strict self-denial, decided to enrich the traditional posset by adding eggs to the mix. This adaptation, known as “posset with eggs,” is considered the precursor to modern eggnog.
Over time, British aristocracy refined this monastic creation by replacing the ale and simple wines with finer beverages like sherry, Madeira, and brandy. At that time, the ingredients for eggnog—eggs, milk, and premium spirits—were costly luxuries, making it a drink reserved for the wealthy.
In the 18th century, eggnog began its journey to the British colonies. In the agrarian colonies, eggs and milk were abundant and affordable, but imported brandy—heavily taxed and burdened by shipping costs—became increasingly impractical. As a result, colonists turned to a more accessible alternative: rum from the Caribbean. However, following the American War of Independence, rum supplies were disrupted, prompting Americans to replace it with their own bourbon whiskey.
This shift also marked a cultural change: Americans decided that it is not wise to spoil good bourbon with milk and eggs routinely, and eggnog became firmly associated with the Christmas season.
Eggnog’s popularity wasn’t limited to the former British colonies. Australians embraced it alongside Americans and Canadians. South America also welcomed the drink, albeit under different names. Regardless of what it’s called, the essence of eggnog—a festive, creamy, spiced drink with a boozy kick—remains the same.
How do you make eggnog?
In the United States and Canada, commercially prepared eggnog is widely available, often labeled as “just add alcohol.” However, I wouldn’t recommend relying on these ready-made versions. Manufacturers frequently substitute natural ingredients with artificial thickeners and flavorings to reduce their costs. Shockingly, some American commercial products don’t even contain eggs, which undermines the entire essence of eggnog. In Canada, at least, the product legally cannot be called “eggnog” unless it contains eggs. Still, whether in the U.S. or Canada, most commercial eggnogs tend to be overly sweet, which may not appeal to everyone.
If you’re looking for authentic, high-quality eggnog, the best solution is to make it yourself. Don’t worry—it’s not as complicated as it sounds.
Here’s a classic recipe for homemade eggnog:
Ingredients:
-6 large eggs
-3/4 cup sugar (Adjust to taste: Use a full cup for extra sweetness or reduce it to half a cup if you prefer it less sweet)
-2 cups milk
-1 cup heavy cream
-1 1/2 cups spirits (Mix 1/2 cup each of brandy, rum, and whiskey as was traditional, or opt for -1 1/2 cups of your preferred spirit. Madeira or sherry are also excellent choices.)
-1 teaspoon freshly grated nutmeg
Process:
-Separate the egg yolks and whites.
-Whisk the egg yolks together with the sugar and grated nutmeg.
-In a separate bowl, combine the milk, cream, and alcohol, then slowly pour the liquid mixture -into the beaten yolks while whisking constantly to create a smooth blend.
-Transfer the mixture to a glass jar, cover it, and refrigerate.
-Allow the eggnog to chill for at least one hour before serving, although letting it sit overnight or for a couple of days will enhance and balance the flavors. Properly stored, homemade eggnog can be kept in the fridge for up to a month without losing quality.
-Serve in cups, garnishing with frothy beaten egg whites and a dash of grated nutmeg on top.
-Embrace the true spirit of Christmas!
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