Eggnog is a holiday drink enjoyed for centuries, having originated in medieval Britain. It is made with milk, eggs, sugar, and a dash of alcohol. The drink has a long history and is tied to festive traditions.

Putting the egg in eggnog

Eggnog comes from a drink called ‘posset’ which was popular in medieval Britain. Posset was made with milk curdled with ale or wine. Over time, eggs were added, making it a more luxurious drink—at least in that period. In the 18th century, eggnog became popular in the American colonies, where ingredients like milk and eggs were more accessible. Rum and brandy replaced wine, giving the drink its distinctive character. George Washington even created his own eggnog recipe, which included whiskey, sherry, and rum.

By the 19th century, eggnog became associated with the holiday season and was enjoyed for its rich ingredients. The name ‘eggnog’ likely comes from ‘nog’ which is a term for a strong ale or a wooden cup used to serve drinks.

In the United States, eggnog has become an iconic beverage during the winter holiday season. Its rich, hearty nature makes it a staple for adding to cozy atmospheres during the winter months.

Recipe

Making eggnog at home is straightforward and allows for customization.

Ingredients:

  • 4 large eggs, separated
  • 1/3 cup granulated sugar, plus 1 tablespoon
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup bourbon, rum, or brandy (optional)
  • 1 teaspoon vanilla extract
  • Freshly grated nutmeg for garnish

Instructions:

  1. Prepare the egg yolks: In a large bowl, beat the egg yolks with 1/3 cup of sugar until combined and slightly thickened.
  2. Heat the milk and cream: In a saucepan, combine the milk and cream. Warm over medium heat until steaming but not boiling.
  3. Temper the eggs: Slowly whisk the hot milk mixture into the egg yolks, a little at a time, to prevent cooking the eggs. Once combined, return the mixture to the saucepan.
  4. Cook and thicken: Heat the mixture over low heat, stirring constantly, until it thickens slightly. Remove from heat and stir in vanilla extract and alcohol.
  5. Whip the egg whites: In a separate bowl, beat the egg whites with the remaining tablespoon of sugar until soft peaks form. Fold the whipped egg whites into the cooled custard mixture.
  6. Chill and serve: Refrigerate for at least two hours. Pour into glasses, garnish with nutmeg, and serve.