The history and origin of eggnog
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5 Tips for Making the Best Eggnog
1. Be Economical - Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there’s no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients. After all, “Eggnog is not ice cream,” he says.
2. Yes, There Are Eggs in Eggnog - Unlike the nonalcoholic Egg Cream, Eggnog does contain eggs. Brown says the key is to buy fresh and local. “We always get local eggs from the farmers’ market, so we know where they’re from and what the date on them is,” he says.
3. Grate Your Own Spices - “If you want really excellent Eggnog, you have to consider all the products you put into it, not just the booze,” Brown says. That includes the spice responsible for giving Eggnog its kick, nutmeg. Brown advocates grating it fresh. “It’s a really different taste from what you’d get in a jar of McCormick,” he says.
4. 'Nog Keeps - Eggnog will last weeks, even months, if refrigerated. (Brown suggests transferring it to a bottle first.) “Along the way, there are complex chemical reactions happening that affect the flavor,” he says, recalling an intensely nutty and rich year-old ‘nog made by some friends.
5. Quality Over Quantity - With its eggs, cream and sugar, Eggnog has garnered a reputation as something of a once-a-year indulgence. But Brown advises against trying to make the drink more healthful. “There’s simply no substitute for a rich, creamy Eggnog,” he says. “Instead of making Eggnog less caloric, drink less of it. Have a cup and then move on to the light beer.” (Source)
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Why is eggnog considered a Christmas drink?
Eggnog was particularly popular around Christmastime because of its warm temperature and the addition of flavors, like cinnamon, nutmeg, and vanilla bean, that embodied the winter season.
According to Delish, there are likely two reasons for why this beverage is associated with Christmas primarily.
The first reason is that eggnog is often served hot and the best time to drink hot beverages is during the winter. In both the U.S. and Britain, at the time, hot drinks were mostly served during cold months, and as a primarily hot drink, it just made sense to keep eggnog during those colder months.
Then there is the fact that during the Revolutionary War, rum was much scarcer. And since that was the alcohol that people in America were using in their eggnog, one would want to leave a rum-spiked beverage until there was a special occasion. Ultimately, this meant saving eggnog for Christmas and the holidays.
With the drink having a history of being used as a celebratory beverage, while also being associated with colder months, it ends up making sense that eggnog would become a Christmas drink. (Source)
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2.5 dl whipped cream 2 dl milk 1 piece of vanilla (rod) 3 egg yolks 18 dkg powdered sugar 1.5 dl of pure alcohol (90-96%) Preparation Pour in the cream and milk, add the vanilla sticks and add to the boil, then take 8 dkg of sugar out of the heat and let it cool down. Mix the egg yolks with 10 dkg of powdered sugar for at least 10-15 minutes with a machine whisk, making sure the eggs are very fresh. The vanilla is taken out of the cooled cream-milk mixture and filtered and mixed with the egg mass using a hand whisk, then the alcohol is added, which is also mixed in. Fill into a bottle with a wider mouth and close tightly.
