Daily Recipe: Homemade Eggnog
It wouldn’t be the holidays without a festive holiday drink.
With Christmas and New Years sneaking up on us, it’s good to be prepared for the upcoming celebrations. And what’s a holiday party without eggnog? This creamy, once-a-year drink is decadent and is sure to make your guests happy.
Not only are we offering up a delicious holiday drink for you, we’re going to give you a little eggnog history so you can impress your friends and family with your fun facts.
The eggnog tradition began in Europe as an adaptation of the various milk and wine punches served at social gatherings. In the 17th century the drink was used to toast one’s health and was consumed by the well-to-do of society, due to the scarcity of milk and eggs at that time.
When it was brought over to America, the colonists added in rum, as they could get it cheap from the Caribbean. As milk and eggs were readily available, the drink became popular. As it was used to toast one’s health, it naturally became associated with spreading Christmas cheer.
Each region of the USA started adapting to their personal tastes. Even George Washington devised his own version of eggnog, adding in rye whiskey, rum and sherry. In the south, they replaced the rum with bourbon. Leave it to the New World to add in alcohol.
Now you have a delicious recipe AND the history of egg nog.
From: Cooking for Seven
- 12 large eggs
- 1.5 cups maple syrup
- 1/2 tsp salt
- 8 cups whole milk
- 2 tbsp vanilla extract
- 1 tsp grated nutmeg + more for garnish
- 2 cups heavy whipping cream
In a heavy 4 quart saucepan, off heat, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.
Cook over low heat, stirring constantly until mixture thickens and coats the back of the spoon, about 25 minutes. Mixture should be about 170-175 degrees F. Do not boil. Pour custard in a large bowl. Stir in vanilla extract, 1 tsp. ground nutmeg and remaining milk. Cover and refrigerate until well chilled, about 3 hours.
Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With a wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg. This recipe makes about 16 cups