What the heck is ... eggnog?
 Once upon a time ... long, long, ago ... in merry old England ... A fine Gentleman dumped some Sherry and sugar and an egg into a glass of milk and declared it to be "Jolly Good, by Jove". It's been downhill from there ever since! Sure, everyone knows what Eggnog is. It's that thick, unctuous, sweet, stuff in the milk carton that you buy at the supermarket during the month of December. Au, contraire, grasshopper! It is much more than that. Eggnog is related to various milk and wine punches that have been concocted for eons in the "Old World". Specifically, the modern version descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. It became very popular as a wintertime drink throughout Colonial America, where dairy products and fresh eggs were plentiful and Rum was the liquor of choice. It had much to recommend it; it was warm, rich, spicy, and alcoholic. Soon, classic American eggnog was everywhere - most of it Rum based instead of wine based. Eggnog has adapted to local tastes wherever it has landed. In the American South, bourbon replaced rum. In France, Brandy replaced wine. In college Frat houses, Everclear replaces everything. In Puerto Rico, where Rum is king, coconut milk replaces the dairy products and the drink is called "Coquito".
The name, "eggnog", is a concatenation of egg and nog (duh!). The "egg" part is obvious ... all versions of the drink contain eggs. However, there is great controversy and endless folk lore about the "nog" part of the name. "Nog" is the British slang for strong ale ... or ... "nog" comes from the old English word "noggin", a small, wooden mug used to serve drinks in taverns ... or ... In Colonial America, rum was commonly called "grog", so maybe the name derived from "egg-and-grog", which was corrupted to egg'n'grog and soon to eggnog ... or ... the drink was originally called "egg and grog in a noggin", and everyone said "oh, to hell with it! Let's just call it eggnog!" At Tapino, we call it "Eggnog Martini" and serve it up by the glass as a special treat during the holidays. Cheers! ... ... Wanna make your own? Here are about a dozen different recipes for the stuff. Caution! Do not make all of them at the same time!
 Eggnog, in the 1800s was nearly always made hot in large quantities and nearly always used as a social drink. It was commonly served at holiday parties and it was noted by an English visitor in 1866, "Christmas is not properly observed unless you brew egg nogg for all comers."
Our first President, George Washington, was quite a fan of eggnog and 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. It also accounts for ol' George's rosy colored nose.
Mexican eggnog, known as rompope, is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru, holidays are celebrated with a "biblia con pisco", an eggnog made with a cheap Peruvian pomace brandy called pisco. The Germans make an eggnog with beer (Biersuppe).
Modern eggnog, now typically served cold, consists of milk, eggs, and sugar mixed together in freeform proportions, and may be served with or without added alcohol. Other ingredients include spices such as nutmeg, cinnamon, or allspice, and frequently the substitution of cream for some portion of the milk, making a much richer drink. Other toppings are vanilla ice cream, and whipped cream.
 Eggnog is typically served as a Christmas drink or during New Year's eve. Historically, however, it was a wintertime hot beverage, not just a holiday-specific one. Although eggnog is best when produced from "homemade" recipes, ready-made Supermarket "just-add-alcohol" versions are widely available during the holiday season. Whisky, rum, brandy, or cognac can be "added-to-taste" to eggnog. A few soymilk manufacturers offer seasonally-available, soy-based alternatives for vegans and those with dairy or milk allergies. (not very appetizing, but if real dairy products make you sick, ya gotta do what ya gotta do!)
Eggnog is still a popular drink during the holidays, and its social character remains. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere and lend merriment and joy to the proceedings. Try some of these recipes:
BY THE BUCKETFUL:
 CLASSIC HOME MADE EGGNOG:
Ingredients: Makes about 1 1/2 gallons
1 Qt Whipping Cream
1 Qt Bourbon Whiskey
1 Pt Whole Milk
1 Pt Brandy
1 cup Rum
1 lb Powdered sugar
12 Eggs
Preparation:
Separate egg yolks from whites
Beat yolks until light colored
Beat all of the sugar, a little at a time, into the yolks
Slowly, add the whiskey, brandy, & rum
Then add the milk
Then the whites of the eggs, beaten very stiff
In a separate bowl, beat the Cream until thick, like "whipped cream" (duh!) add last & mix thoroughly.
Chill thoroughly and serve in a punch bowl. Garnish with fresh grated nutmeg.
 NOT SO Home made EGG NOG: (lie about it)
Ingredients: Makes about 1-1/2 Gallons
1 qt. supermarket egg nog
1/2 gallon vanilla ice cream (or "egg-nog" ice cream if available)
4 eggs, beaten
1/2 tsp. fresh nutmeg
1 c. sugar
1 qt. milk
1 fifth liquor of your choice (rum, bourbon, brandy, etc)
Preparation:
Stir ice cream until soft
blend in beaten eggs, nutmeg, sugar, milk, booze, and supermarket egg nog.
Chill and serve
Brag about your "secret recipe"
 TRADITIONAL EGGNOG:
Ingredients: Makes 10 servings
8 egg yolks
2 (5 ounce) cans sweetened condensed milk
2 tablespoons white sugar
2 teaspoons vanilla extract
9 cups milk
8 egg whites
1/4 cup rum
1/2 teaspoon ground nutmeg
Preparation:
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
 EASY EGGNOG:
Ingredients: Makes 11 servings
6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1 pinch ground nutmeg
1 pinch salt
Preparation:
Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
EVEN EASIER EGGNOG:
Ingredients: Makes about 1-½ or 2 quarts
Carton of grocery store eggnog
Booze of your choice
Preparation:
Dump booze into eggnog ... stir ... drink
Easiest EVER EGGNOG:
Ingredients: Makes one quart
Carton of grocery store eggnog
Preparation:
Drink from carton
Cuban Eggnog:
Ingredients: Makes about 10 servings
1 cup water
2 cups granulated sugar
1 can evaporated milk
1 can sweetened condensed milk
8 egg yolks, beaten
1 teaspoon vanilla extract
1 cup rum
Preparation:
Combine water and sugar and boil to make simple syrup. Cool.
Add evaporated and condensed milk and vanilla extract to yolks.
Mix well. Add syrup and rum, stirring all the while.
Strain mixture through cheesecloth.
Refrigerate until ready to serve.
Coquito: Puerto Rican Eggnog
Ingredients: Makes about 3 quarts
1 tablespoon cinnamon
pinch of salt
1 cup water
1 cup Rum ( or 2 or 3 or 4 cups if you like)
14 oz condensed milk
15 oz can of cream of coconut
30 oz coconut milk
4 eggs
sugar to taste
Preparation:
Combine all ingredients and mix well with a blender or hand mixer.
Chill for 1-2 hours prior to serving.
ROMPOPE: Mexican Eggnog
Ingredients: Makes about 16 servings
6 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1/2 cinnamon stick
1/2 cup to 1 cup premium rum
Preparation:
Simmer milk and sugar until mixture is hot, but not burning.
Process the almonds in a food processor until a paste forms.
Whisk the almond paste into the milk mixture and let it cool.
Beat the egg yolks until creamy.
Slowly add in the milk mixture a little at a time, continually mixing.
Mix in the rum and serve chilled.
Baltimore Eggnog:
Ingredients:
12 eggs, separated
2 cups sugar
1 pint brandy
1/2 pint light rum
1/2 pint peach brandy
3 pints milk
1 pint heavy cream
Nutmeg
Preparation:
Beat egg yolks and sugar until well mixed.
Gradually add brandy, rum, peach brandy, milk and cream while stirring vigorously.
Chill thoroughly for one hour, or until ready to serve.
Whip the egg whites until stiff and fluffy and fold into the eggnog mixture.
Garnish with nutmeg.
Eggnog Martini:
Ingredients: Makes single serving
1 Oz Supermarket Eggnog
1 Oz Amaretto
1 Oz Vodka
Preparation:
Combine all ingredients in a shaker with ice and mix well. Strain and serve
Vegan Eggnog:
Ingredients: (nothing that a real eggnog drinker would want to drink)
21 oz extra-firm silken tofu
2 cups soymilk
2/3 light brown sugar
1/4 teaspoon salt
1 cup cold water
1 cup rum or brandy
4 teaspoon vanilla extract
20 ice cubes
Nutmeg
Preparation:
Blend tofu with soymilk, sugar and salt until smooth.
Pour into mixing bowl, and whisk in water, rum and vanilla.
Cover and refrigerate until ready to serve.
To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.
Repeat with the other half.
Garnish with nutmeg.
Classic Cooked Egg Nog:
Ingredients: Makes about 12 servings
6 eggs
1/4 cup sugar 1/4 teaspoon salt, optional
1 quart milk* divided
1 teaspoon vanilla
1 cup liquor of your choice (Rum, Bourbon, Brandy, etc.)
Nutmeg for Garnish, optional
Preparation:
In large saucepan, beat together eggs, sugar and salt.
Stir in 2 cups of the milk.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
Remove from heat. Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled.
Just before serving, stir in liquor, pour into bowl or pitcher.
Garnish, and serve immediately.
 Egg Nog: Williamsburg Style
Ingredients: Makes about 16 servings
6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup Bourbon whisky
3/4 - 1 cup sugar
1 tbsp nutmeg
Preparation:
Separate the eggs (yolks from whites) Set the white aside.
Beat egg yolks well, gradually adding the cream, milk, and sugar.
Now, to the egg whites - WHIP 'EM (whip 'em good!) until "soft peaks" form.
Fold the whipped egg whites into the rest of the mixture.
Stir in the Brandy and Bourbon.
Either add nutmeg right away, or sprinkle on top later.
AGE for at least 2 hours in refrigerator before serving.
 Egg Nog: For Lonely People
Ingredients: Makes a single serving
1 fl oz brandy (more, if you think it will help)
3 fl oz whole milk
1 tablespoon sugar syrup
1 egg
2 ice cubes
freshly grated nutmeg to garnish
Preparation:
Place the ice cubes in a shaker. Add the brandy, milk, sugar syrup and egg.
Shake well. Strain the mixture into large goblet.
Serve garnished with a sprinkling of grated nutmeg.
Cry yourself to sleep
Egg Nog: For Happy People
Ingredients: Makes a party!
Drive down to Tapino
Meet up with several friends
Order Eggnog Martinis for everyone
Preparation:
Chill out and Party
Garnish with small plates and good conversation
Repeat the next night |
