Eggnog! The world-famous holiday drink

Dec 25, 2022 News

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Kaieteur News – Few drinks fit the holiday season like a glass of eggnog. It is often included as a part of the abundance at holiday celebrations. From classic recipes for parties to modern eggnog cocktails made by the glass, you have a variety of tasty eggnog recipes to explore.This sweet delectable drink can be homemade or bought from the store and is commonly ‘spiked’ with brandy, rum, or even whiskeyto give that extra kick. Due to its strong flavor, eggnog remains palatable and is traditionally quite high in alcohol content. Consumers should use responsible judgment when adding alcohol ‘to taste’ in eggnog. One can also replace dairy milk or cream by using other alternatives like soy milk and soy-based cream if lactose intolerant.

Most homemade eggnog recipes follow a basic formula: eggs are mixed with sugar, milk and/or cream, and liquor. You also have the choice between brandy, whiskey or no liquor at all, and even egg-free options. There is simply an eggnog recipe for everyone, so let’s get ‘a noggin’!

It may not sound like the most appetizing cocktail based on its ingredients, but eggnog has been a holiday tradition for centuries and its creamy goodness is sure to lift your holiday spirits.

History of Eggnog

Rich, creamy, and warmly spiced, eggnog — and especially the boozy version – has been a favorite festive drink of many people for centuries.

Research suggests that it originated in England centuries ago. Eggnog originally was a wintertime drink for the British aristocracy. The name evidently came from two words – grog, another word for rum, and noggins, a word for the small wooden mugs in which the drink was served. Eggnog is believed to have descended from a drink called a “Posset,” which consisted of hot curdled milk, ale or wine, and spices. Posset was hot, milky and was a favorite of 13th century monks.The drink’s ingredients were expensive at the time, and only the wealthy class could have afforded them.The drink was often used at gatherings to toast to health and prosperity.

 Eggnog provides vitamins and minerals

There are some surprising health benefits to eggnog. Whether heavy cream, low-fat, or non-dairy milk, the milky, ‘eggy’ part of eggnog is packed with vitamins and minerals.

Eggnog’s base is milk and eggs, and both are abundant sources of amino acids. They contain a full amino acid profile, including high amounts of leucine, a key amino acid involved in insulin signaling, energy metabolism, and protein synthesis.

Milk contains significant amounts of protein, calcium, magnesium, phosphorous, vitamins B2, B12 and vitamins A and D.

When organically made, it contains saturated fats that can lower cholesterol.Omega3-fatty acid present in the drink helps prevent cardiovascular diseases and the milk is loaded with aforementioned calcium, which our bodies need for strong bones, teeth, hair, and nails.

Adding to the health benefits, the drink commonly contains nutmeg or cinnamon as a key ingredient, which has anti-inflammatory antioxidants.

Recipes,Ingredients and Preparation

1. JAMAICAN EGGNOG

Jamaican Eggnog is aCaribbean variant of the famous holiday drink made with the usual eggs milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.

PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes

 

Ingredients

• 7 Egg Yolks
• 1½ cups Heavy Cream
• 1 cup Whole Milk
• 8 ounces of Vanilla ice cream
• ¼ cup Jamaican Dark Rum
• ¼ cup Bourbon
• ½ Dark Brown Sugar
• ½ tsp Vanilla
• ¼ tsp Nutmeg
• ¼ tsp Cinnamon

Preparation

1. Separate the eggs set aside the yolks. In a large mixing bowl, and the egg yolks and the brown sugar, whisk on medium speed until it’s well combined and is a creamy texture.Set aside.
2. Next, in a large saucepan, on medium heat, add the whole milk and heavy cream. Bring to a light steam (do not overheat or allow to boil).
3. Slowly pour the warm milk into the mixing bowl on low speed.
4. Once well combined, whisk until the mixture is smooth.
5. Lastly, add the rum and bourbon, vanilla, spices and vanilla ice cream.
6. Whisk on medium speed for 2 minutes.
7. From the mixing bowl, strain into the serving pitcher.
8. Chill for at least 2 hours before serving.
9. Serve cold.

 

 

 

 

 

 

 

 

2. Kid friendly micro-wave eggnog

This kid-friendly eggnog takes only minutes to make and tastes great!

Prep time: 5 minutes

Cook time: 4-6 minutes

Total time: 9-12 minutes

Servings– 2 cups

Ingredients

• 3 table spoons sugar
• 3 tsp vanilla extract
• 2 eggs
• 1 1/2 cup full cream milk
• 1/2 cup cream
• 1 tsp ground cinnamon (to sprinkle)
• 1 tsp ground nutmeg (to sprinkle)
• Place eggs, caster sugar and vanilla into a medium bowl.

Preparation

• Whisk together well.
• Add the milk and cream and whisk together until completely combined
• Pour the eggnog into two microwave-safe mugs.
• Heat in 30 second bursts for 4-6 minutes (times will vary slightly according to your microwave).
• At the end of each 30 second burst, whisk the eggnog with a fork.
• The eggnog is ready when it’s hot – but do not allow it to boil.
• Serve warm or chilled with a sprinkle of cinnamon or nutmeg.
• Note (If you divide the eggnog into 4 small serves simply reduce the cooking time to 2-3 minutes.)

Photo: Kid friendly eggnog

Caption: Kid-Friendly Microwave Eggnog

3.    Caribbean Punch de Crème Eggnog

Punch de crème is another Caribbean version of eggnog. This thick, creamy, rummy beverage is very popular in Trinidad and Tobago but most of the other Caribbean countries have their own versions.

As a tip, make the punch de crème at least 24 hours before you serve it so that the flavors can really meld together and the drink can be properly chilled.

Prep: 10 minutes

Cook: 0 Minutes

Refrigerate: 24 hours

Total: 24 hrs 10 minutes

Servings: 5 cups

Ingredients

• 6 large eggs
• 2 limes, or lemons, zested
• 4 1/2 cups evaporated milk, whole
• 14 ounces sweetened condensed milk
• 1 cup dark rum
• 2 teaspoons angostura bitters
• 1/2 teaspoon ground nutmeg

 

Preparation

1. Add eggs and peel to a bowl and beat eggs at high speed until light and fluffy for about a minute.  Remove the lime peel.
2. Add half of one can of evaporated milk to a saucepan and place on low heat, constantly stirring until hot and bubbling slightly.
3. Remove from heat and resume beating the eggs then pour the hot milk into the eggs one table spoon at a time for the first five tablespoons then pour the remainder from the pot. It is critical to keep whisking throughout this process or you will have scrambled eggnog, which would be disastrous.
4. Pour the egg and milk batter back into the saucepan on very low heat and stir continuously with a wooden spoon or a silicone spatula. Cook for a minute or two. Remove from heat and pour in a bowl adding all the other ingredients. Grate about half the nutmeg over the bowl and mix again.
5. Strain the liquid. Taste. Adjust for more brandy, bitters, nutmeg according to taste.
6. Refrigerate for at least a day for flavors to intensify. Serve very cold.

 

 

 

 

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