Eggnog

Eggnog is a traditional British recipe (originating from the seventeenth century) for a classic rich brandy and rum punch made richer with cream and egg yolks, into which beaten egg whites are folded and which is traditionally served around Christmas time. The full recipe is presented here and I hope you enjoy this classic British version of: Eggnog.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Milk Recipes British Recipes

Eggnog is a classic Christmas drink that has its origins somewhere in the late seventeenth century. It is related to the various milk and wine punches that were popular in Europe from the Middle Ages onwards. There are two tales as to how the drink gained its name. The first of these derives from rum, which was commonly called 'grog' so that the etymology of eggnog is that it's a drink made from 'egg and grog' which was shortened to 'egg-n-grog' and soon became 'eggnog'. The other possible derivation comes from the 'noggin' a small carved wooden mug that was used to serve drinks at the table in taverns. Eggnog itself came from the Medieval 'Dry sack posset' which was an English mix of Sherry and milk. But this was adapted to include eggs and we had 'egg in a noggin' which became shortened to 'eggnog'. Of course the truth might be a mixture of the two etymologies so we had 'egg and grog in a noggin' which was far too much of a mouthful! In Victorian times eggnog was invariably made in large quantities and was nearly always used as a drink for social gatherings. This is why eggnog became particularly associated as a Christmas drink.

Ingredients:

6 large eggs
150g sugar
360ml brandy
120ml rum
1l milk
1l single cream
90g icing sugar
nutmeg to sprinkle

Method:

This is a recipe for a very rich eggnog that's a Christmas speciality! Initially separate the egg yolks from he whites. Beat the yolks slowly whilst adding the sugar in a steady stream. Continue beating until the mixture is pale and golden. Then add the brandy and rum and beat in the milk and half the cream. Set this mixture aside in the fridge.

Meanwhile, just before serving whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar together until thick. Top each glass of eggnog wit the whipped cream and sprinkle the top with nutmeg. This will give you eight servings.

For a non-alcoholic version, omit the cream and substitute orange juice for the alcohol. Add a dash of vanilla to taste.

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