Eggnog (hot)
Eggnog (hot)
It is believed that the roots of Eggnog can be traced back to medieval Europe, where it was initially made with milk, eggs, and spices. As the beverage gained popularity, different regions and countries began adding their own twist to the traditional recipe.
In England, the drink was known as "posset" and included wine or ale.
Meanwhile, in the American colonies during the 18th century, Eggnog became a staple during the holiday season. It was often made with rum, due to the abundance of sugarcane in the Caribbean, and was commonly served at social gatherings.
Over time, variations of Eggnog emerged, with some recipes including brandy, whiskey, or even bourbon. The addition of nutmeg, cinnamon, and vanilla became customary, enhancing the flavor and aroma of the drink.
Today, Eggnog remains a popular festive beverage, especially during the winter holidays. Whether served hot or cold, it continues to be enjoyed by many, evoking a sense of warmth and nostalgia. Its exact origin may be a bit hazy, but the essence of Eggnog as a comforting and indulgent treat remains unchanged.
Ingredients
Instructions
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POUR ingredients into heatproof glass and STIR thoroughly
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HEAT in microwave oven for a minute (adjust time as appropriate to your oven) and STIR again
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Alternatively, mix and warm in pan over heat - do not boil
Note
- Use high-quality ingredients: Choose fresh eggs, whole milk, and a good-quality rum or bourbon for the best flavor.
- Separate egg yolks and whites: This will help create a creamy texture in the eggnog. Discard the egg whites or use them for another recipe.
- Mix the egg yolks and sugar: Whisk them together until the sugar is dissolved and the mixture becomes smooth and pale yellow.
- Add spices: To enhance the flavor, add a pinch of ground cinnamon, nutmeg, and a tiny dash of vanilla extract.
- Heat the milk: In a saucepan, gently warm the milk over low heat until it's just steaming. Do not let it come to a boil.
- Combine the milk and egg mixture: Slowly pour the warm milk into the egg mixture while whisking continuously. This will temper the eggs and prevent them from curdling.
- Cook the mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Be careful not to overcook or bring it to a boil, as it may curdle.
- Add alcohol: Remove the saucepan from heat and stir in the rum or bourbon. Start with a small amount and adjust according to your taste preferences.
- Strain and chill: Pour the eggnog through a fine-mesh sieve to remove any lumps or cooked egg bits. Transfer the mixture to a pitcher or individual glasses and refrigerate until chilled.
- Serve and garnish: Pour the chilled eggnog into mugs or glasses. Top with a sprinkle of freshly grated nutmeg or a cinnamon stick for added visual appeal.
- Enjoy responsibly: Remember that eggnog made with alcohol can be quite strong, so sip it slowly and in moderation.