Classic eggnog with a festive twist

The holiday season is synonymous with indulgence, and what better way to celebrate than with a classic Christmas cocktail? Eggnog is a beloved festive drink for centuries, and we’re here to show you how to make a traditional eggnog with a delightful twist.

Eggnog’s roots are believed to date back to the 13th century in medieval Europe. In this early form, it was known as posset, a hot, milky ale-like drink made with eggs and spices. It was often used as a remedy for various illnesses.

By the 17th century, eggnog had gained popularity in England, where it was consumed as a warm, rich drink made with ale or wine, eggs, and spices. It was often served at social gatherings and toasts during the winter months.

Eggnog made its way to North America with European settlers in the 18th century. In the American colonies, the availability of ingredients like rum and brandy led to the inclusion of spirits in the recipe. It became a symbol of hospitality and celebration during the holiday season and was often served at Christmastime.

While the exact origin of the term eggnog is debated, it is believed to have evolved from various words, including noggin (a wooden mug) and grog (a type of alcoholic drink). Egg-and-grog eventually became eggnog.

Ingredients

• 4 large eggs
• 1/2 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract
• 1/4 cup rum (optional)
• Whipped cream and ground cinnamon for garnish

Method

1. Separate the egg yolks from the whites. In a mixing bowl, beat the egg yolks and sugar together until the mixture becomes smooth and light.
2. In a separate saucepan, heat the milk, cream, cinnamon, and nutmeg over medium heat. Stir occasionally until it’s just about to simmer. Remove from heat.
3. Gradually whisk the hot milk mixture into the egg yolk and sugar mixture. Be sure to whisk continuously to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
5. Remove from heat and stir in the vanilla extract and rum, if using.
6. Let the eggnog cool to room temperature, then refrigerate it for a few hours or overnight to chill.
7. When serving, pour the eggnog into glasses, top with a dollop of whipped cream, and sprinkle a pinch of ground cinnamon for a festive touch.