You will only see it once a year. It makes its debut around Thanksgiving, and then, poof! it’s gone – just like Santa, until this time next year. You’ll find it at your local grocery store in the dairy section, wedged between buttermilk and other milk. Its sweet, ultra-creamy….and maybe a little high in calories. But it’s Christmas, so who cares about that, right? Right. And it has its very own day – December 24 is National Eggnog Day!
Eggnog is one of the most popular beverages served during the holiday season. The traditional recipe for Eggnog is milk, cream (told you so), sugar, beaten eggs like cinnamon and nutmeg, and sometimes alcohol. Americans drink it with rum or bourbon, while Peruvians use pomace brandy and Germans use beer.
There are a few theories about how eggnog got its name. One story claims that eggnog was first called “egg n’ grog,” which was eventually shortened to “eggnog.” According to other sources, the name comes from the Old English word for strong ale, “nog.” This theory suggests that combining the words “egg” and “nog” refers to any drink that contains both eggs and strong alcohol. We sincerely try not to think about drinking eggs, especially with rum, but we must admit that eggnog is rather tasty at least once a year.
Regardless of how eggnog got its name, it has been a favorite holiday beverage for centuries! Make some today to toast the holidays and celebrate the holidays and National Eggnog Day!
Want to make Eggnog at home? Here’s a great recipe from tastesbetterfromscratch.com.
Homemade Eggnog
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon for topping
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla.
- Pour the eggnog into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
Cheers to all and to all Happy Eggnog Day!
