According to Wikipedia, the history of Eggnog, was developed from a posset, which is a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. The “nog” part of its name may stem from the word noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. Fast forward to present day, and you’ll find the evolution of holiday eggnog a bit more glamorous than hot curdled milk with wine served in a wooden mug. Processed, grocery store eggnog flies off refrigerator shelves, and in the past I was a major contributor to the weekly sold out eggnog epidemic at my local supermarket. Having discovered how quick and easy, not to mention pure and additive free, it is to make eggnog, I’m a convert to homemade eggnog. Once you get the recipe down, adding you’re own personal touches to the recipes makes it all the more holiday festive.
Katie Choy, local South Florida cookbook and entertaining author of , Family Secrets, Experience the Flavors of Peru, shares with us her memories and recipe for homemade eggnog:
“I grew up with homemade eggnog and it was one of my favorite treats at Christmas. The smell, the taste, and the excitement of making it is a memory I now share with my family and friends. When people comment, “I don’t like eggnog,” I smile and say, “that’s because you haven’t had mine!” Once they taste it, they can’t believe how delicious real eggnog truly is. The next time you think of buying the store bought eggnog, take a look at the list of ingredients and decide what you would rather drink. Make this your holiday tradition.”
Katie Choy’s Eggnog
- 2 eggs
- 2 tablespoons sugar
- 8 oz. Half and half
- 1/2 teaspoon Vanilla
- Sprinkle of salt
- Rum or brandy as desired
- Freshly grated nutmeg
Place eggs, sugar, half and half, vanilla, and salt in a tall pitcher. Using an hand immersion blender, blend until smooth and frothy. Add rum or brandy to taste. Pour into two festive glasses and sprinkle with grated nutmeg.
The Renaissance Boca Raton is sharing The Original Boca REN; their take on the classic eggnog recipe with a twist for a holiday cocktail.
The Original Boca REN:
• 6 Pasteurized Eggs (separate yolk and egg whites)
• 3/4 Cup Granulated Sugar
• 2 Cups Heavy Cream
• 1 Cup Whole Milk
• 1 1/2 Cups Dark Rum
• 1 Tbsp. Vanilla
• Nutmeg To Taste
1) Place egg yolks in a large bowl, beat with an electric mixer until combined.
2) Gradually add sugar, beating until mixture is thick and a pale yellow.
3) Stir in cream and milk, then rum and vanilla.
4) Cover and refrigerate until chilled or as long as overnight if desired. Just before serving beat room temperature egg whites with electric mixer until soft peaks form.
5) Stir egg yolk mixture, then gently fold in beaten egg whites. Pour eggnog into glasses or punch bowl. Top with whipped cream and nutmeg if desired.
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