With a history dating back to the 13th century, it’s no wonder Eggnog is celebrated with its own national month.
Love it or hate it, eggnog has been a favorite at the holidays since at least the 1700’s. Over the centuries the recipe has changed as different spirits, spices, and ingredients have become available.
Eggnog got its start in the monasteries of 13th century great Britain where monks created a punch of warm ale, figs, and eggs. This first cocktail was called “Posset” and transitioned over time. Aristocracy swapped the ale for sherry and added milk or cream turning the punch into an indulgent and, at the time, expensive treat only the upper class could afford to enjoy.
By the 1700’s Eggnog made its way to American shores where ample access to eggs, cream, and cheap Caribbean rum made the drink a favorite across class lines. Since then, the recipe has changed depending on where its served. In the Southern US you’re just as likely to find whiskey in your nog as you are sherry or rum. In Puerto Rico you’ll find a version called the Coquito, and in Mexico you’ll find a highly spiced variety called Rompope. Regardless your favorite eggnog recipe, December is the perfect time to enjoy it!
- 2 parts RumChata
- 2 parts Low fat eggnog
- 2 parts Streaming espresso
Preparation: Steam RumChata and eggnog in espresso maker, or heat in pan on stove or in microwave, stirring constantly. Pour into a coffee mug; add espresso and dust with nutmeg.
By National Drambuie Brand Ambassador, Claire Needham
- 4 Egg Yolks
- 4 Egg Whites
- 1 pint Whole Milk
- 1 cup Heavy Cream
- 12 parts Drambuie
- 2 dash Vanilla
- 1 tsp. Freshly Grated Nutmeg
Optional: 4 parts of Glenfiddich 12 Year Old if you’d like more of a kick
Preparation: In a bowl, beat the egg yolks until the color lightens. Add the Drambuie, milk, cream, nutmeg, and vanilla. Place the egg whites in a bowl and beat into stiff peaks. Whisk the egg whites into the mixture. Chill in the fridge one, two, or three days, serve in a punch bowl and sprinkle with grated nutmeg.
- 1 oz. Bacardi Rum
- 1/2 oz. Sherry
- 1/2 oz. Water
- 3/4 oz. Simple Syrup
- 1 1/2 oz. Heavy Cream
- 1 Whole Egg
Preparation: Shake all ingredients vigorously and serve in a rocks glass with light ice. Garnish with “egg” made from white chocolate cups and boozy egg yolk foam.
Melt down good quality white chocolate then form it into a hollow half circle or the shape of a cracked egg. Fill cracked egg with “yolk,” which consists of whipped cream mixed with Suze Herbal Liqueur.