Egg Nogg

 In The Village of Bedford Walk

There is nothing more horrific than watching a tradition die away. According to some, it is our patriotic duty to drink egg nog during the holiday season. No one should be spared from this classic, traditional drink.

According to culinary anthropologists modern eggnog descended from a thick, boozy, late-medieval concoction called posset that was composed of hot milk and alcohol enhanced with whatever spice the lord of the castle had on hand. The term “nog” referred to a style of strong beer brewed in East Anglia England, while a “noggin” was a small cup or mug that could be used for drinking nog.

Today we have two versions of egg nog, one with alcohol and one without. Toast this holiday season with this smooth and creamy concoction that will keep your family and friends coming back for more.

 Old-Fashioned Eggnog Recipe- (no alcohol)


  • 12 eggs
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 quarts milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream


  1. In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1-qt. of milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
  2. When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.Yield: 18 servings (about 3 quarts).  Recipe courtesy of Taste of Home

Ultimate Egg Nog

3 cups (700ml) whole milk

1 cup (240ml) heavy or double cream

3 cinnamon sticks

1 vanilla bean pod, split and seeds removed

1 teaspoon freshly grated nutmeg, plus more for garnish

5 eggs, separated

2/3 (130g) cup granulated sugar

3/4 cup (175ml) Bacardi Dark Rum, or bourbon
In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg. Recipe courtesy of Jamie Oliver.

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