As December envelops the world in festive decorations, illuminates countless homes with the twinkle of holiday lights, and drives shoppers into a whirlwind of excitement, it heralds the return of a beloved tradition in countries touched by the British Empire’s influence – eggnog.

Eggnog is no ordinary beverage. Crafted from a blend of eggs, milk, sugar, a medley of spices, and a hint of spirit, be it brandy, rum, or whiskey, it offers a symphony of flavors in a single glass, capable of satiating both hunger and thirst.

The story of eggnog traces its roots back to Great Britain. Many historians believe that eggnog evolved from a drink known as “posset,” which had been cherished on the British Isles from medieval times until the 19th century. Posset consisted of hot milk blended with either wine or ale and was regarded as a potent elixir for combating the common cold.

In the 13th century, some non-conformist monks, bucking the trend of self-denial, ingeniously introduced eggs to the mix, birthing the precursor to eggnog – “posset with eggs.”

Subsequently, British aristocracy, renowned for their culinary indulgence, replaced ale and plain wine with more luxurious options like sherry, madeira, and brandy. In this context, eggnog became a beverage of the wealthy, where its ingredients were considered opulent and pricey.

The 18th century marked the moment eggnog embarked on a transatlantic journey to the British colonies. While eggs and milk remained affordable staples in agrarian societies, the cost of importing brandy across the ocean proved less practical. As a result, Americans opted to substitute brandy with the more accessible rum from the Caribbean. However, the disruption of rum supplies during the American War of Independence prompted a patriotic pivot to bourbon. Simultaneously, Americans decided that bourbon was too exquisite to blend with eggs and milk routinely, reserving eggnog as a seasonal Christmas delicacy.

Outside the former British colonies, South America embraced eggnog as a cherished Christmas libation, albeit under diverse regional monikers, while preserving its core essence.


• 6 large eggs
• 3/4 cup sugar (use a full cup for a sweeter taste or reduce it to half a cup if you prefer
a milder sweetness)
• 2 cups of milk
• 1 cup of heavy cream
• 1.5 cups of spirits. The choice is yours – you can opt for a mixture of half cups of
brandy, rum, and whiskey, as was common in earlier renditions, or simply take 1.5 cups of
your preferred spirit. Madeira or sherry are also viable options.
• 1 teaspoon of grated nutmeg


• Begin by carefully separating the egg yolks from the whites.
• In a mixing bowl, beat the yolks together with sugar and nutmeg until the mixture becomes
creamy and light.
• In a separate container, combine the milk, cream, and alcohol.
• Slowly and gently pour this liquid into the yolk mixture, stirring continuously.
• Transfer the blended concoction into a glass jar, seal it, and place it in the
• Allow it to chill for a minimum of one hour; for optimal results, leave it overnight or
even for a couple of days to harmonize and enhance its flavor. It can be refrigerated for
up to a month without losing its quality.
• Serve in cups, garnishing with frothy beaten egg whites and a dash of grated nutmeg on top.

With your homemade eggnog in hand, embrace the true spirit of Christmas and savor the warmth and nostalgia of this timeless holiday classic.

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