There are few things that get me more excited about the holidays than Eggnog…. There I said it. Like moths to a flame, try putting out some warm Eggnog and not attracting Holiday go’ers to the “watering hole”… add a little rum and the holiday blues will quickly transform into holiday carols. It would seem that Eggnog is as much a holiday tradition as; ugly Christmas sweaters, Home Alone, and Tinsel. At least that’s what comes to mind when I think about the Holidays.
Although the history of Eggnog is debated, one of the earliest written records of the milky holiday treat dates back to Isaac Weld Junior, in his book Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: “The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;…”
In Britain the drink was usually associated to aristocracy. Those individuals that were able to get milk and eggs, would often mix the blend with Brandy or Sherry to make the drink similar to the modern alcoholic version of the beverage. When the tradition crossed the Atlantic in early 18th century the colonials swapped the heavily taxed Brandy for the cheaper Caribbean export Rum. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America…. I bet you didn’t know that!
Now that you’ve had time to appreciate the history of the delightful yokie beverage, here a quick recipe to make it in your home this holiday season.
Here’s what you’ll need:
Recipe makes 2 Quarts
- 4 Egg Yolks
- 1 (5 ounce) can sweetened condensed milk
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 4 ½ cups milk
- 4 egg whites
- 1 fluid ounce of rum
- ¼ teaspoon ground nutmeg
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
Serve, kick back and enjoy!