No doubt about it, creamy, spicy-sweet eggnog is a true American holiday classic. However, this descendant of posset, a hot British drink consisting of milk and eggs mixed with ale or wine, actually originated in England. In fact, the term "nog" comes from Old English slang for strong ale.
In old-time England, eggs and milk were delicacies. That, coupled with a lack of refrigeration options, meant that eggnog began as a drink of the upper class and included a range of spirits, including brandy, Madeira, or sherry.
Although rum is probably the most popular additive in present-day America, eggnog is often and easily tailored to local tastes. Hence, southerners often spike their nog with Kentucky bourbon, and brandy, whiskey, and even moonshine are also relatively common.
Of course, store-bought eggnog is readily available around the holidays, but this frothy, rich Christmas Eggnog is well worth the little bit of extra effort and is sure to get rave reviews. The custardy base takes less than a half-hour to prep and cook, but, for best results, you’ll want to refrigerate at least six hours prior to serving.
Christmas Eggnog
Total prep time: 6 hours, 28 minutes
Active time: 28 minutes
Inactive time: 6 hours
Yield or number served: 12
Ingredients
4 cups milk
5 whole cloves
2 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
1/2 teaspoon freshly grated nutmeg, plus more for garnish
Directions
1. In a large saucepan, heat the milk, cloves, ½ teaspoon of the vanilla, and cinnamon on a low setting and slowly bring the mixture a boil. Remove from the heat and let cool slightly.
2. Meanwhile, combine the egg yolks and sugar in a large mixing bowl and whisk until fluffy.
3. Temper the eggs by slowly whisking a portion of the hot milk mixture into egg mixture, then whisk the egg-milk mixture into the milk mixture in the saucepan.
4. Place the mixture over medium-low heat and cook the mixture, stirring continuously, for about three minutes, or until the mixture thickens. Do not allow the mixture to come to a boil. Remove the mixture from the heat and strain it to remove the cloves. Let cool for approximately one hour.
5. When the mixture is completely cool, stir in the rum, cream, remaining 2 teaspoons of vanilla, and nutmeg. Refrigerate overnight, or roughly 6 hours, before serving garnished with freshly grated nutmeg.
