Made in the blender, this Traditional Eggnog takes less than 5 minutes to make and doesn’t contain any nasty preservatives like the store bought version. Don’t worry though if you don’t have a blender – you can just use a whisk and a little elbow grease to do the same job.
Origins of Eggnog
It is believed that eggnog has its origins in Europe, although some think it originated in the Americas. As early as the 13th century, medieval monks in Britain were known to drink posset, a drink with eggs and figs.
The first recorded eggnog recipe dates back to 1775, and it called for rum. However, you can really use any traditional Christmas type alcohol. This recipe calls fro a mixture of cognac, bourbon and rum. But I have made it with just cognac and it was just as delicious.
Having its origins in Europe, eggnog was popular around Christmas because the alcohol was warming and the addition of spices like cinnamon, nutmeg, and vanilla was reminiscent of winter and Christmas. It warmed the cockles so to speak.
Some Tips
If you are concerned about consuming raw eggs, you don’t need to be. The alcohol kills any germs, especially since you let it sit for a day or two. It acts as a preservative and steriliser. However, I would recommend getting fresh, organic, cage free eggs.
This recipe is very versatile. You can really swap out most Christmas alcohols to suit your taste – Rum, Port, Cognac, Whisky or Bourbon.
I’ll also be using this Eggnog in a very special Christmas Eggnog Cheesecake recipe which will be up on the blog soon. My husband says it is the best cheesecake I have ever made. I personally think it comes in a close second to my White Chocolate and Raspberry Cheesecake. Let me know which one you think is better as this debate is heating up in our household.
Traditional Eggnog
Equipment
- Blender (or Whisk)
Ingredients
- 4 eggs organic, pasteurised and cage-free
- ¾ cup caster sugar
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ⅓ cup cognac I used Hennessy Cognac
- ⅓ cup bourbon Optional – can substitute for another ⅓ cup cognac
- 2 tbsp rum Optional – can substitute for another 2 tbsp cognac
- 1 ½ cups full cream milk
- 1 cup thickened cream
Instructions
- Add eggs, caster sugar, spices and alcohol to the blender and blend for 30 seconds or until the sugar has dissolved.
- Add milk and cream to the blender and blend for another 10 seconds
- Cover and refrigerate for a day or two to allow the alcohol to infuse (or drink straight away if you can't wait)
- When ready to serve, top with whipped cream and sprinkle with a little nutmeg
Notes
Fig, Dark Chocolate and Port Mince Pies
