Christmas Tradition #5 - Eggnog

“Stir the eggnog, lift the toddy, Happy New Year everybody.” – Phyllis McGinley

It’s December 1^st already! Wow, time really flies. Today will be short and sweet because we’ve had a busy week with the craft fair and colds etc. 

We are taking a look at a sweet drink that comes out every holiday season and that is eggnog! You either love it or hate it; it’s not everyone’s favourite thing just like Christmas fruit cake. 

It’s most popular in North America but has gained some popularity in Australia. They do have something similar in Venezuela and Trinidad called Ponche Crema. It can be dated back to the early Medieval British times from a drink that they called posset. Posset was a hot curdled milk drink mixed with ale and wine and spices often to help get rid of colds and flus.  Eggnog is often home made by mixing eggs, milk, sugar, cinnamon/nutmeg, and other flavours together but you can buy it from the store pre-made and ready to go. It can be consumed cold or hot, depending on the type of beverage you are wanting. If you buy a plain premade eggnog, you can add your own special flavours to it. You often will see Whiskey and Rum or liquors added to it or if you’re mixing up a special drink, you can add coffee or tea to it. When served cold, you can add 7-Up or Sprite and it gives it a mild citrus flavour and bubbly texture. Many people will make or buy eggnog lattes or specialty coffee and tea drinks around Christmas time. You might also find eggnog in some of your favourite desserts like ice cream, custards, puddings, fudge, and cakes.

Here is an easy recipe for basic eggnog that you can try out for the holiday season. Add flavour and other interesting ingredients for something more fun and adventurous.

You Will Need:

6 large eggs, plus 2 yolks

1/2 cup, plus 2 tbsp. sugar

1/4 tsp. salt

4 cups whole milk

1 tbsp. vanilla extract

1/2 tsp. grated nutmeg

1/4 cup heavy cream, whipped to soft peaks

Additional grated nutmeg for garnish

How to Make It:

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until 160 degrees Farenheit and the mixture thickens enough to coat the back of a spoon.

Be patient. This should take about 45 to 60 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.