I made my first batch of eggnog for this year's holiday season last night. I'll make 3 or 4 batches each year during Thanksgiving and Christmas and sometimes one in January as well. The first time I got drunk it was on eggnog; I repeatedly dipped into a punch bowl of bourbon spiked eggnog at a family gathering when I was three years old and I've loved whiskey and eggnog ever since.
Eggnog has an interesting history; although it is now the quintessential American holiday beverage it originated in England, where it is much less popular today than in the US. The original drink had either brandy, or fortified wines such as Madeira or Sherry added; in the American colonies rum was substituted as this was much cheaper due to wine and brandy being heavily taxed. When the American Revolution broke out rum became scarce, and bourbon was substituted. Rum and bourbon remain the two most popular liquors in egg nog.
Eggnog was once consumed far more frequently than just around the holidays, in his 1800 book describing his travels in North America, the Englishman Isaac Weld wrote ,""The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;..." But it was especially popular around Christmas; in the 1800s large bands of carolers would go through towns carrying their mugs; as they would sang at each house the residents were expected to fill their mugs with eggnog and the procession would continue until the carolers were no longer able to walk
The odd word "nog" is derived from the word "noggin" which is a term referring to the wooden drinking cups or mugs that were used for centuries by the common folk, metal or glass being very expensive before the Industrial Era.
An amusing incident involving the beverage was The Egg Nog Riot which occurred at the US Military Academy on Dec 24-25, 1826. Alcohol was prohibited at he school and the cadets were told that their Christmas egg nog would be alcohol free. Kegs of whiskey and rum were smuggled into the school and a party began which turned into drunken brawls ,vandalism and insubordination against the school officers. Among the cadets at that time were Jefferson Davis (a participant) and Robert E. Lee (not a participant.) Twenty cadets were court martialed, although many more were involved.
Heres' my recipe for eggnog. First, it's very important that you use high quality ingredients. Get the best, freshest eggs, milk and cream you can find- free range, organic, etc.
Separate 1 dozen eggs
Put the 12 yolks in a large glass mixing bowl and beat them a bit. I use a whisk but you can use an electric beater on slow or medium speed
Gradually add 1 quart of milk and 1 cup of heavy cream and beat them with the yolks; don't go too crazy with the beating- you just want to mix them thoroughly not thicken it or beat it into a froth.
Add a few drops of vanilla extract
If you want it sweeter (girls prefer this) add 1/4 of confectioner's sugar
If you want some spice add nutmeg or cinnamon. Go easy on the nutmeg; it's a strong spice-no more than 1/4 teaspoon.( If you want the nutmeg to be stronger add it at this stage so that it will infuse more into the mix; it you want it milder add it the day you"re going to drink it a few hours ahead).
Add a fifth bottle (750 ml) to one quart of your preferred liquor-rum, bourbon, American, Canadian, Irish or Scotch whiskey, or brandy. Beat this well into the mix.
Either leave the mix in the bowl or put into a glass pitcher, cover with plastic wrap and place in the refrigerator. Allow the mix to age for three days minimum; 5 to 7 days is better.Stir once a day with a wooden spoon. You can drink it the day you make it but it improves with age; it becomes much smoother and mellower. Try a spoonful each day and you'll see what I mean. I've read about people aging it 2 weeks or even longer but I don't have the patience for that.
When you're ready to serve it, beat 1 cup of heavy cream until it reaches a soft peak and fold it into the mix. Then beat from 6-12 egg whites-depending on how light and meringue-y you want it to taste- to soft peaks and fold that in.
Serve from a pitcher or a punch bowl
Variation: for an even stronger nog, on the day of serving, before you beat in the cream and egg whites, add up to max one cup of liquor. It can be the same liquor but I prefer to use a different liquor than the base liquor. This year rum is my base liquor and I'm going to add a few shots of cognac as a kicker.
Note-don't use your best liquors in eggnog but don't use junk either. I used Cruzan 2 year old Light Rum and I'll add Courvoisier as the kicker. For Bourbon I often use Evan Williams 1783. I might try a batch with Jameson's this year too.
This stuff is deceptive, the richness and smoothness of the drink hides how much alcohol is in it.
You know what to do.......
Eggnog has an interesting history; although it is now the quintessential American holiday beverage it originated in England, where it is much less popular today than in the US. The original drink had either brandy, or fortified wines such as Madeira or Sherry added; in the American colonies rum was substituted as this was much cheaper due to wine and brandy being heavily taxed. When the American Revolution broke out rum became scarce, and bourbon was substituted. Rum and bourbon remain the two most popular liquors in egg nog.
Eggnog was once consumed far more frequently than just around the holidays, in his 1800 book describing his travels in North America, the Englishman Isaac Weld wrote ,""The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;..." But it was especially popular around Christmas; in the 1800s large bands of carolers would go through towns carrying their mugs; as they would sang at each house the residents were expected to fill their mugs with eggnog and the procession would continue until the carolers were no longer able to walk
The odd word "nog" is derived from the word "noggin" which is a term referring to the wooden drinking cups or mugs that were used for centuries by the common folk, metal or glass being very expensive before the Industrial Era.
An amusing incident involving the beverage was The Egg Nog Riot which occurred at the US Military Academy on Dec 24-25, 1826. Alcohol was prohibited at he school and the cadets were told that their Christmas egg nog would be alcohol free. Kegs of whiskey and rum were smuggled into the school and a party began which turned into drunken brawls ,vandalism and insubordination against the school officers. Among the cadets at that time were Jefferson Davis (a participant) and Robert E. Lee (not a participant.) Twenty cadets were court martialed, although many more were involved.
Heres' my recipe for eggnog. First, it's very important that you use high quality ingredients. Get the best, freshest eggs, milk and cream you can find- free range, organic, etc.
Separate 1 dozen eggs
Put the 12 yolks in a large glass mixing bowl and beat them a bit. I use a whisk but you can use an electric beater on slow or medium speed
Gradually add 1 quart of milk and 1 cup of heavy cream and beat them with the yolks; don't go too crazy with the beating- you just want to mix them thoroughly not thicken it or beat it into a froth.
Add a few drops of vanilla extract
If you want it sweeter (girls prefer this) add 1/4 of confectioner's sugar
If you want some spice add nutmeg or cinnamon. Go easy on the nutmeg; it's a strong spice-no more than 1/4 teaspoon.( If you want the nutmeg to be stronger add it at this stage so that it will infuse more into the mix; it you want it milder add it the day you"re going to drink it a few hours ahead).
Add a fifth bottle (750 ml) to one quart of your preferred liquor-rum, bourbon, American, Canadian, Irish or Scotch whiskey, or brandy. Beat this well into the mix.
Either leave the mix in the bowl or put into a glass pitcher, cover with plastic wrap and place in the refrigerator. Allow the mix to age for three days minimum; 5 to 7 days is better.Stir once a day with a wooden spoon. You can drink it the day you make it but it improves with age; it becomes much smoother and mellower. Try a spoonful each day and you'll see what I mean. I've read about people aging it 2 weeks or even longer but I don't have the patience for that.
When you're ready to serve it, beat 1 cup of heavy cream until it reaches a soft peak and fold it into the mix. Then beat from 6-12 egg whites-depending on how light and meringue-y you want it to taste- to soft peaks and fold that in.
Serve from a pitcher or a punch bowl
Variation: for an even stronger nog, on the day of serving, before you beat in the cream and egg whites, add up to max one cup of liquor. It can be the same liquor but I prefer to use a different liquor than the base liquor. This year rum is my base liquor and I'm going to add a few shots of cognac as a kicker.
Note-don't use your best liquors in eggnog but don't use junk either. I used Cruzan 2 year old Light Rum and I'll add Courvoisier as the kicker. For Bourbon I often use Evan Williams 1783. I might try a batch with Jameson's this year too.
This stuff is deceptive, the richness and smoothness of the drink hides how much alcohol is in it.
You know what to do.......
"If anything's gonna happen, it's gonna happen out there!- Captain Ron