Nothing starts the holiday season better than a glass of eggnog. But, when it comes to this creamy dairy-based beverage you either love it or pass it over while reaching for the butter at the supermarket.
Often spiked and more popular than that ugly sweater you unwrapped last Christmas, that’s still in the box and shoved way under the bed, it really becomes a drinker’s choice of whether or not you like bourbon, brandy or rum in a mug of melted ice cream. Because essentially the nog is a mixture of eggs, sugar, cream and nutmeg.
This Christmas party staple even has roots dating back to medieval England and later made popular in early America. The British beverage was known as “posset” and created with beer or wine and often served in a wooden cup known as a “nog” or “noggin”. With the main ingredient being egg, the name naturally became eggnog.
For the folks who welcome this whimsical holiday drink, from lattes to cakes, cookies, custards and even French toast, the finest eggnog is always the one you make from scratch in your kitchen.
So, dust off that sangria pitcher you bought for Thanksgiving and check out this eggnog recipe that will make you a kitchen rock star at your next Christmas party.
Yield: 1 Serving
Total: 5 minutes
Prep time: 5 minutes
1 egg yolk
1 oz heavy cream
1 oz whole milk
2 oz spirits (Rum, Brandy or Bourbon)
1 oz simple syrup
1 dash, freshly grated nutmeg
1 dash, freshly grated allspice
1 cup ice
Garnish: freshly grated cinnamon
Beat egg yolk in a tall glass until thick and pale. Whisk in milk and cream. Mix in spirits and simple syrup. Add nutmeg and allspice and stir until completely blended. Gradually add ice. Shake well for at least 60 seconds so all ingredients combine well and become chilled. Strain into glass and garnish with freshly grated cinnamon.