Eggnog is one of the most recognizable symbols of winter holiday tradition - a holiday treat that blurs the lines between beverage and dessert while simultaneously blurring the lines of ceremony and refreshment. For some, eggnog is an essential holiday indulgence; it rings in the holiday season. For others, it is a beverage best avoided. It can bring folks together as easily as it can polarize a holiday gathering. Not for everyone. Some may find it too thick, too sweet, or too overwhelmed with spices. Those of us who know better enjoy the comforting flavor, ceremony, and tradition of this timeless holiday treat. Regardless of where one stands, eggnog holds a unique place in culinary and cultural history as a drink tied closely to celebration, nostalgia, and tradition.
History of Eggnog
The origins of eggnog can be traced back to medieval Europe, where a hot, milky ale called “posset” was consumed by the upper classes. Over time, eggs and spirits were added, and the drink evolved as it crossed the Atlantic. In colonial America, rum was often used due to its availability, and eggnog became associated with special occasions and social gatherings. By the 18th century, it was firmly established as a festive drink, especially during colder months.
Today’s Eggnog
In modern times, eggnog appears on the grocery shelves around Thanksgiving. Its seasonal limited availability remains in our peripherals through the new year when it makes its way into the ether for another ten and half months… but not without leaving strong opinions in its wake. While the store-bought eggnogs can be quick and convenient, nothing beats a freshly whisked homemade nog that can be modified and fine-tuned year after year and to your specific preferences.
Ingredients and Technique
The classic ingredients of eggnog are simple: milk, cream, eggs, sugar, and spices such as nutmeg or cinnamon. I like the addition of vanilla paste (or extract) to add a comforting element.
Techniques for making eggnog may vary from cook to cook, recipe to recipe. Some more traditional recipes have the addition of whipped egg whites. Quick versions are made by combining the ingredients in a blender without cooking the eggs. Others are cooked much like a crème anglaise. Chef David submitted his take on eggnog which uses this technique.
My recipe below uses a double boiler technique (much like one would froth eggs for hollandaise) to cook the eggs, and adds in folded, whipped heavy cream at the end to give it a light, velvety consistency. The finished product is frothy and best served in a punch bowl with a ladle for stirring the froth back into the nog. Clark Griswold forgoes the ladle when comforting his hysteria from not receiving his Christmas bonus and plows through the nog with his handled glass. He was under a lot of stress… he is forgiven.
Who Spiked the Eggnog?
Often appearing at family gatherings, holiday dinners, and office parties, eggnog has become synonymous with booze. These festive and sociable gatherings can be elevated with holiday spirits. Rum, bourbon, or brandy are all acceptable. I like to mix things up… a little dark rum and a little bourbon work for me. At The Chopping Block, we sell Bull Run Straight Bourbon Whiskey which has great caramel, vanilla and spice notes and Plantation Jamaican Rum which has a subtle smokiness which gives an added nuance to the eggnog.
In the swingin’ jazzy holiday tune Six Cups of Eggnog, Larry Costa supposes, “SIX CUPS OF EGGNOG, ITS ALL YOU'LL EVER NEED, SO RAISE YOUR GLASS, IF YOU'RE HALF SMASHED, YULETIDE GUARANTEED”.
And let’s all remember that if it weren’t for Grandma having too much eggnog, perhaps she wouldn’t have been run over a reindeer at all. Thoughts and prayers, Grandpa… thoughts and prayers.
American a cappella group Straight No Chaser begs the question, “WHO SPIKED THE EGGNOG?”. That’s easy, it was Uncle Neil. Every. Single. Time.
Just be sure not to spike the entire batch if there are children around! Having some liquor bottles on the side for guests to top off their own glass is perfectly acceptable.
I submit for you a simple recipe that is sure to be a welcome tradition to your holiday table. It’s comforting, it’s unapologetic, it’s Eggnog!
Eggnog
Yield: 1 gallon (32 – 4oz. portions)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
For the yolks:
12 egg yolks
1 Tablespoon water
1/2 cup sugar
For the whipped cream:
2 cups heavy cream
1/2 cup granulated sugar
For the heavy cream mixture:
1 1/2 quarts heavy cream
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup sugar
1. In a double boiler, whisk the egg yolks, water and sugar together until it doubles in size, the sugar dissolves and the color becomes pale.
2. Using a mixer, whip the 2 cups of heavy cream and sugar to medium peaks. Set aside in the refrigerator.
3. In a medium-sized sauce pot, bring the 2.5 quarts of heavy cream, nutmeg, cinnamon and sugar to a simmer.
4. Once the yolks are doubled in size, add the cream mixture slowly to yolks, one ladle at a time until you have 2 cups of cream in the yolks. Add the rest of the cream and mix thoroughly. Set the bowl over an ice bath and allow it to cool.
5. Once the yolk and cream mixture is cool, add the whipped cream mixture to the bowl and whisk in until smooth.
6. Serve in a punch bowl with a ladle to stir. Grate some fresh nutmeg on top. Enjoy!
The Chopping Block still has availability in some of our hands-on holiday classes over the next couple of weeks, any of which would go well with a glass of eggnog. Don't miss:
- Classic Holiday Cookies today Tuesday, December 23 at 1pm
- Irresistible Appetizers Saturday, December 27 11am
- Tamale Time: A Taste of Tradition Sunday, December 28 11am
- Noon Year's Eve: Italian Family Feast Wednesday, December 31 10am
- New Year's Eve Surf and Turf Wednesday, December 31 6pm
- New Year's Eve Italian Steakhouse Wednesday, December 31 6pm
