For many, the Christmas season is a time for that sweet, creamy drink fondly referred to as Eggnog. As a little background on the drink, I give you the following:
A brief history of Eggnog
This frothy beverage is made out of eggs, sugar, and cream and often flavored with nutmeg and spiked with alcohol.
According to Frederick Douglass Opie, a food history professor at Babson College, the beverage originated as a wintertime drink for British aristocracy. The wealthy could afford the ingredients and they added expensive liquors like brandy and sherry to keep the drink from spoiling.
Eggnog came to the U.S. colonies in the 18th century, where the drink was changed. Instead of adding the heavily taxed brandy or wine, colonists added rum — “the drink of the marginalized” — which was traded from the Caribbean, according to Opie.
What about the name — eggnog? Opie wrote that the term is a combination of two colonial slang words — rum was referred to as grog and bartenders served it in small wooden mugs called noggins. Hence, the drink first became known as egg-n-grog and later as eggnog.
Here is a modified recipe from The Food Network to make Eggnog:
Servings: 6 to 7 cups
Prep Time: 15 minutes
- 4 Organic Free-Range Egg Yolks
- 1/3 Cup Organic Cane Sugar, plus 1 Tablespoon
- 1 Pint of Organic Whole Milk
- 1 Cup of Organic Heavy Cream
- 3 Ounces of Bourbon (or leave out for alcohol-free drink)
- 1 Teaspoon Freshly Grated Nutmeg
- 4 Organic Free-Range Egg Whites
- In a mixing bowl, beat egg yolks until lightened in color.
- Then, beat in and dissolve 1/3 cup of sugar, adding slowly.
- Add milk, cream, bourbon and nutmeg and stir to combine.
- Place the egg whites in a mixing bowl and beat to form soft peaks.
- Add the 1 tablespoon of sugar and continue to beat into soft peaks.
- Whisk the egg white mixture into egg yolk/cream mixture.
- Chill and serve.
How to make a Vegan Eggnog
- 2 Cups Organic Cashew Milk (or other non-dairy milk of your choice)
- 1/2 Cup Full Fat Organic Coconut Milk
- 1/3 Cup Raw Organic Cashews, soaked for at least 30 minutes (optional)*
- 4-6 Organic Medjool Dates
- 1 Teaspoon vanilla extract
- 1 Teaspoon Freshly Ground Nutmeg
- Pinch of Ground Cinnamon
- Pinch of Ground Cloves
- Dash of Sea Salt
- RECIPE NOTES: Using freshly ground nutmeg is better than pre-ground nutmeg!
The raw cashews provides the thick, creaminess to the eggnog. If you want it thinner, leave it out or add less.
Finally, add all of the ingredients to your high speed blender and process until smooth and creamy. Serve immediately or add spiced rum, bourbon, brandy or whiskey, for a spirited version. Also, add a pinch of freshly ground nutmeg on top!
Stay warm. Cheers!