Eggnog in one form or another has been around since the 18th century. In Europe eggnog was a concoction of different wines,eggs, and cream. In the 13 colonies, rum and rye whiskey were much more prevalent throughout society then wine, being much cheaper and readily available. So the colonists used rum and whiskey in their eggnog rather then wine. Rum was also known as grog so you can get an idea of how the word eggnog was derived from the words egg and grog.
One of the biggest fans of eggnog was George Washington who supposedly "devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try".
|I Love Eggnog|
The recipe I use comes from an expatriate living in Shanghai China in the 1920s who used to attend a yearly Christmas party that would have the greatest eggnog he had ever had. After 7 years of wrangling he finally got the recipe out of the host.
This recipe should be made at least 3 weeks minimum before consumption, and actually is even better if you age it for a year. Dont worry about spoilage there is enough alcohol in the eggnog to make it stable, but just to be safe I age mine in the refrigerator instead of a cool cellar.
So without further ado here is the recipe.
For the eggnog:
- 12 large eggs
- 2 cups granulated sugar
- 1 1/2 cup heavy cream
- 1 quart (4 1/2 cups) whole milk
- 1 liter (about 3-4 cups) of good bourbon, such as Jim Beam. (Use Rye for historical authenticity)
- 1/2 cup Myers’s dark rum
- 1/2 to 1 cup good Cognac or other brandy
- Pinch kosher salt
- 1 whole nutmeg
2. Mix sugar with egg yolks till smooth and frothy.
3. Add the rest of the liquid ingredients and a pinch of salt, whisk until well combined.
4. Age the eggnog in your fridge for a minimum of 3 weeks the longer the better.
5. Grate nutmeg over eggnog when serving.
There you have it, a fantastic eggnog recipe that I hope you will give a try for your holiday festivities.