Eggnog

This week we are going with a Christmas classic and that is eggnog. We’re used to drinking variations of eggnog in Canada and the US but the origin of eggnog is said to be in the UK.

In early Medieval Britain a drink called posset was consumed and that is what the first eggnog is thought to be. Posset was hot milk curdled with wine or ale and then had spices added. Sounds a lot like eggnog. Posset was also used as a cold and flu remedy and sometimes had eggs added to it as well. As time went on British Aristocrats started drinking eggnog because it contained milk, eggs, and sherry which were foods consumed by the wealthy. Eventually eggnog made its way to North America and President Washington began serving it to visitors and added lots and lots of different types of alcohol.

Over the years eggnog has changed and depending on where you are can have different types of alcohol added. Some of the alcohol that may be in your eggnog are brandy, rum, bourbon, sherry, and cognac.

Most eggnog recipes will include milk or cream, raw eggs (make sure they are pasteurized), sugar, spices (cloves, cinnamon, and nutmeg), vanilla, and often times alcohol. The ones you buy in a carton at the store of course will be non-alcoholic but you can add flavours into it when you serve it.

Fun fact, a Tom and Jerry is a hot eggnog cocktail that contains brandy and rum. Another fun fact, a nog or noggin was a Middle English word for a wooden mug for serving alcohol.

Instead of making actual eggnog, this week we made an eggnog pudding and it was delicious. So take a look at what we made with our featured Christmas traditional food.

Eggnog Pudding Recipe

1/3 cup of sugar

2 Tbsp. cornstarch

¼ tsp. of salt

2 ¼ cups of eggnog

3 egg yolks

1 ½ tsp. of vanilla

2 cups of whipped cream for the topping

In a heavy saucepan whisk the sugar, salt, and cornstarch.

Gradually whisk in the eggnog and egg yolks.

Set over medium heat and stir constantly until the pudding bubbles and thickens.

Remove the pot from the stove and add in the vanilla.

Transfer the pudding to a bowl and cover with plastic wrap directly on the surface of the pudding. Let it cool slightly before putting in the fridge for about 3 hours to set.

While the pudding is setting, you can whip up some cream.

After the 3 or so hours are up, dish your pudding into ramekins and top with whipped cream. You can set out cinnamon, nutmeg, and sprinkles to top your pudding. I even tried milk chocolate chips and that was divine! Enjoy!