Eggnog is a drink made from milk, cream, sugar and egg yolk flavored with nutmeg or cinnamon. Served on Christmas Eve, but also eaten throughout Winter, the traditional version of eggnog includes spirits such as rum, brandy, or whiskey.
In North America and Luxembourg, the non-alcoholic version is available in stores and cafes during the holiday season, and throughout the year in Australia. An alcoholic version called eierlikör or egg liqueur, also containing honey, is very popular in Germany and the Netherlands.
The origin of the drink remains uncertain. It could come from East Anglia or from a medieval drink of hot curdled milk with beer (known as posset) which was believed to have restorative properties. Over time, eggs were added.
|Prep time: 10 mins|
|Rest time : –|
|Cook time : 5 mins|
|Total time : 15 mins|
|Yield : 6 servings|
|1.5 cup (350 ml) whole milk|
|1/2 cup (120 ml) whole heavy cream|
|1.5 cinnamon sticks|
|1 vanilla pod|
|1/2 teaspoon nutmeg powder|
|1/3 cup (65 g) granulated sugar|
|3 oz (90 ml) rum or bourbon|
- In a saucepan, combine the milk, cream, cinnamon, split vanilla pod, vanilla beans and nutmeg.
- Bring to a boil over medium heat.
- Once boiling, remove from heat and allow to infuse.
- In a large bowl, beat the egg yolks and sugar until smooth.
- Slowly add the milk and continue to mix until the mixture is smooth and homogeneous.
- Add bourbon or rum and stir. Put in the refrigerator all night.
- Before serving, beat egg whites in a large bowl until soft peaks form.
- Gently stir in eggnog.
- Pour into glasses.
- Add a cinnamon stick to decorate and optionally garnish with freshly grated nutmeg.
- Enjoy !