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!

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.