Egg Nog History and Recipe

This little document covers the history of Eggnog and then goes onto listing a number of Eggnog recipes. It is widely accepted that pregnant women SHOULD NOT
drink alcohol or raw eggs so Eggnog is best avoided. If in doubt speak to your doctor to be sure.

Some of the recipes listed below include:

ALCOHOLIC EGGNOG
TRADITIONAL EGG NOG RECIPE
QUICK AND SUPER SIMPLE EGGNOGG RECIPE
LOW FAT EGGNOG RECIPE
THE WORKS EGGNOG RECIPE
COCONUT EGGNOG RECIPE
CHOCOLATE EGGNOG RECIPE
CHRISTMAS EGGNOG RECIPE
PRECIOUS STONE EGGNOG RECIPE

Eggnog, also known as egg nog, is a sweetened dairy-based beverage made with milk and/or cream, sugar and beaten eggs (which gives it a frothy texture), and
flavoured with ground cinnamon and nutmeg. Various liquors, such as brandy, rum, whiskey, advocaat and/or liqueurs, are often added.

Eggnog is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Thanksgiving, Christmas and New Year.
Commercial non-alcoholic eggnog is typically available only in the winter season. Eggnog may be added as a flavoring to food or drinks such as coffee and tea.
Eggnog-flavoured ice cream is a seasonal product in the United States and Canada; as eggnog is a custard it can be easily repurposed as an ice cream base.

The History bit........

The history of Eggnog or egg flip is not totally clear with a number of views widely held as to where it actually came from. One such view is that the drink came from
East Anglia in the UK. Another widely held view being that it come from posset, a European milky drink. The word Nog is though to have evolved from the the word
Noggin (small wooden mug). A further view is that the name came from the term, Egg'n'Grog, which then turned into the word Eggnog. Acoholic eggnog was once only
taken by our Aristocracy (British). The drink then traveled to the USA in the 18th century.

Did you know that broadly speaking, to make Eggnog was not cheap (due to the cost of milk) and was usually drunk by people with money who could afford the
ingredients to actually make it !

Traditional eggnog typically consists of milk, sugar, spices, and raw eggs. Sometimes cream can be added which makes the drink richer to make a richer drink.
Some people like to add a topping to the drink such as ice cream or whipped cream.

Eggnog can be produced from homemade recipes and we list a number of them below such as Christmas, Chocolate or even Coconut options. As time goes on, there are
more and more 'ready made' recipes you can buy for the supermarket or online. Additionally the ready made versions can be found where you 'just add......' and then its
made. The drink is associated with being high in fat, although as you will see below in our recipe list. there is a low fat alternative recipe.

Eggnog you buy in the shops as opposed to home made versions vary and raw eggs are not included as in traditional eggnog.

Safety concerns

It is widely accepted that pregnant women SHOULD NOT drink alcohol or raw eggs so Eggnog should be avoided.

FESTIVE CHRISTMAS EGGNOG RECIPE

'Ho Ho Ho'

Twelve egg yolks
Five cloves, whole
Four cups milk
Four cups cream
Three cups light rum
One + 3/4 cups sugar
Two + 1/2 teaspoons vanilla essence
One teaspoon cinnamon, ground
3/4 teaspoon nutmeg, ground

'HO HO HO' Festive Christmas Eggnog Directions

In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.

This is good for eight people. HO HO HO

ALCOHOLIC EGGNOG

Half a dozen eggs
2 extra egg yolks
Four cups of whole milk
3/4 cup heavy cream
Half cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
One Tablespoon vanilla extract
Half teaspoon grated nutmeg
One cup bourbon
Alcoholic Eggnog Directions

Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
Next, set the pan on your stove's burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches one
hundred and sixty °F and coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. Now stir in the bourbon, vanilla, and nutmeg,
and transfer your mixture to a covered dish. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

This should do for roughly fourteen people, give or take !


TRADITIONAL EGG NOG RECIPE

Traditional Eggnog Ingredients

Twelve eggs, separated
Six cups of milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ 1/2 cups sugar
3/4 cup brandy
2 teaspoons ground nutmeg
Traditional Eggnog Directions

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the
eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ 1/2 teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

This should keep eight people happy.

It is widely accepted that pregnant women SHOULD NOT drink alcohol or raw eggs so Eggnog is best avoided. If in doubt speak to your doctor to be sure.

QUICK AND SUPER SIMPLE EGGNOGG RECIPE

No time ? This recipe is just the ticket for you


Six eggs
3 cups milk
8 tablespoons sugar
3 teaspoon vanilla essence
1/2 teaspoon nutmeg, ground
Easy Eggnog Recipe Directions

In a large bowl, beat the eggs using an electric beater (if available).
By turn, add milk & sugar.
Continue beating until mixture thickens slightly.
Add in the vanilla essence & ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).

Good for eight people.

LOW FAT EGGNOG RECIPE

Watching the calories this Christmas ? Try this one then.....

Low Fat Eggnog Ingredients

Six cups skim milk
One cup Egg Beaters
Two teaspoons vanilla essence
Two teaspoons rum extract
sweetener or sugar, to taste (keep it low)
Two x pinch nutmeg, ground
Two x pinch cinnamon, ground

Being good instructions

In a medium saucepan (or bowl, if you plan to use the microwave), heat the milk, Egg Beaters and sweetener or sugar.
You'll need to remember to stir continuously if you're using the stove, and every minute if you're using the microwave.
Heat & stir until the mixture thickens slightly - enough that it can coat the back of a spoon.
Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
Remove from heat (or microwave).
Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours).
Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.

Serves: Six people


THE WORKS EGGNOG RECIPE

Blow the diet and go for this one.....

Half a dozen or so eggs
2 + 1/2 cups heavy whipping cream
2 cups whole milk
One cup caster sugar
1/2 cup brandy
1/2 cup dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground or grated (fresh is best)

Blow the diet steps

Ok, start with the pre-chilled ingredients for the greatest end result.
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours.
Serve cold.

It is widely accepted that pregnant women SHOULD NOT drink alcohol or raw eggs so Eggnog is best avoided. If in doubt speak to your doctor to be sure.

COCONUT EGGNOG RECIPE

Think of sunny climates when you make this one, the beach, the sun, ahhhhhh....

Eight egg yolks should do
4 cups coconut milk or cream
8 tablespoons dark rum
6 tablespoons white sugar
2 teaspoons vanilla essence
1/2 teaspoon nutmeg, ground
1/4 teaspoon cinnamon, ground

Sunny climates way

Into a large saucepan, pour the coconut milk/ cream and add the white sugar.
Heat BUT DO NOT BOIL over a medium heat.
In a large bowl, beat the egg yolks with the vanilla essence.
Into the bowl, pour approximately half the coconut milk & sugar mixture.
Whisk briskly.
Add the remainder of the coconut milk & sugar mixture.
Pour the combined mixture back into your large saucepan.
Wash out the large bowl because you'll need it again in a few minutes.
Cook over a low heat BUT DO NOT BOIL, ensuring that you continuously stir.
Continue stirring until the eggnog thickens slightly - enough to be able to coat the back of a spoon.
Pour & strain the eggnog back into the (washed, rinsed & dried) large bowl.
Allow the eggnog to sit and cool until it becomes room temperature.
Stir in the dark rum.
Cover with plastic wrap and refrigerate for at least 3 hours, but preferably overnight.
Just prior to serving, combine the ground nutmeg & ground cinnamon on a small dish, and sprinkle a little of the mixture on top of each served glassful of your delicious
coconut eggnog!

Will look after six people

CHOCOLATE EGGNOG RECIPE

Yum Yum in my tum

Eight eggs
3 cups chocolate milk
2 cups milk
1 cup cream
1 cup Kahlua liqueur (or delicious, freshly brewed strong coffee)
1 cup dark rum
1/2 cup brown sugar
3/4 teaspoon cinnamon, ground
3/4 teaspoon nutmeg, ground
pinch cinnamon, ground (as garnish)
pinch chocolate, grated (as garnish)


Yum Yum Chocolate Eggnog Ingredients

In a large saucepan over a medium heat, pour the milk and chocolate milk.
Heat the milks, but DO NOT BOIL.
In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.
When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar.
Whisk well.
Pour all of the egg, sugar & milk mixture back into the large saucepan.
Reduce heat to low.
Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream.
Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon.
Remember not to ever allow the mixture to boil.
Remove the eggnog from the low heat.
Stir in the dark rum, ground cinnamon and ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.

Serves: 8.

It is widely accepted that pregnant women SHOULD NOT drink alcohol or raw eggs so Eggnog is best avoided. If in doubt speak to your doctor to be sure.

PRECIOUS STONE EGGNOG RECIPE

Eggnog Ingredients

4 + 1/2 cups milk
4 eggs, separated
1 (125g/ 5 ounce) can sweetened condensed milk
1 tablespoon sugar
1 teaspoon vanilla essence
30ml (or approx 1 oz) rum
1/4 teaspoon nutmeg or cinnamon, ground

Precious Eggnog Directions

Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.
A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.
In a separate bowl, beat the egg whites to stiff peaks.
Slowly fold the egg whites into the rest of the mixture.
Add rum.
Stir gently.
Serve in cups and garnish with ground nutmeg or cinnamon.

Serves: Six people well



It is widely accepted that pregnant women SHOULD NOT drink alcohol or raw eggs so Eggnog should be avoided.


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