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You’ve got to do this low and slow while stirring constantly, and it’ll take 20 to 25 minutes. Don’t try to speed up the process by increasing the heat, and don’t get bored and walk away or stop stirring, because the mixture will just get ruined and you won’t be able to use it. If you don’t have or don’t want to use maple syrup, use ¾ cup of regular white sugar instead (you can add more or less of either to adjust the level of sweetness to what you prefer). 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 travelers, 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 a similar way to how posset was drunk as a cold remedy in the Medieval era, there is evidence that eggnog was also used as a medical treatment. An 1892 scientific journal article proposes the use of eggnog to treat "grippe", commonly known as the "flu", along with ammonium chloride to treat the cough and quinine to cure the illness. [20] Add the remaining ingredients. In goes the milk, heavy cream, alcohol, and nutmeg. Then blend for another 10 seconds. Don’t blend past 4 minutes. This is VERY important. When tempering your eggs, make sure not to go past 4 minutes as this will cause the egg mixture to cook and start to curdle. You want to reach 160°F, but not go over it. Additionally, if you’re not sensitive to raw eggs and you’re using pasteurized eggs, you can blend for just 2-3 minutes for a creamy consistency.
When it’s ready, serve it as-is for a delicious non-alcoholic eggnog, or feel free to add one of your favorite spirits (see below). And don’t forget that yummy final sprinkle of nutmeg on top! Ingredients you need:Without fail, I’d get a stomachache an hour or two later ( Not from the raw eggs, but rather the raw sugar and flour. Or maybe the guilty conscience.) and I would lie there, positive I was going to die a slow death as a result of my forbidden nibbling. If you’re not drinking the eggnog right away, store it in an airtight container in the fridge. It will keep for up to 4 days. With holidays revolving around nostalgic things, a classic eggnog is a must. It’s delectably creamy, has a hint of spice, is slightly boozy, and screams winter wonderland in one chilled cup. Charles Mingus' "Top Secret" Eggnog Recipe Contains "Enough Alcohol to Put Down an Elephant" ". openculture.com. Archived from the original on 2017-04-27.
Non-Alcoholic: This recipe tastes just as delicious without alcohol. Simply omit it and continue the recipe as is. Eggnog gets a makeover". 16 December 2010. Archived from the original on 2017-12-16 . Retrieved 2017-04-30. I prefer to use freshly grated nutmeg because I think it has so much more flavor than ground nutmeg from the jar (but you can use either).You might be thinking “ are raw eggs safe to drink?” According to the FDA, the risk of salmonella can be an issue, especially for older adults and those with weaker immune systems. And while traditional eggnog does use raw eggs, it’s best to be on the safe side and temper the eggs. Baking Soda: Be careful when adding the baking soda to the boiling eggnog because it will bubble up and if your pan is not big enough it will bubble over. Therefore, thanks to my cookie-dough experiences, I was leery of drinking eggnog for quite a while. Not the store-bought stuff, as that’s always thoroughly pasteurized (and full of other junk, of course), but rather any raw eggnog recipe I would see floating around.
In the American South, eggnog is made with bourbon. [7] Eggnog is called " coquito" in Puerto Rico, where rum and fresh coconut juice or coconut milk are used in its preparation. [7] Mexican eggnog, also known as " rompope", was developed in Santa Clara. It differs from regular eggnog in its use of Mexican cinnamon and rum or grain alcohol. [7] In Peru, eggnog is called "biblia con pisco", and it is made with a Peruvian pomace brandy called pisco. [7] German eggnog, called "biersuppe", is made with beer. " Eierpunsch" is a German version of eggnog made with white wine, eggs, sugar, cloves, tea, lemon or lime juice and cinnamon. [19] Another recipe dating from 1904 calls for eggs, lemon juice, sugar, white wine, water and rum. In Iceland, eggnog "is served hot as a dessert." [7] Ingredients and serving style [ edit ] Traditional eggnog typically consists of milk, cream, sugar, raw eggs and flavorings. Homemade [ edit ] a b Johnson, Harry (1882). "Egg Milk Punch". New and Improved Illustrated Bartender's Manual; or, How to Mix Drinks of the Present Style. New York City: Harry Johnson. p.65. Archived from the original on 2016-05-06. Step 1: In a 3-quart (or larger) sauce pan, bring butter, eggnog and sugar to a gradual boil, boil for 5 minutes, stirring continuously. In Britain, the drink was originally popular among the aristocracy. [7] "Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health." [14] Those who could afford milk and eggs and costly spirits mixed the eggnog with brandy, Madeira wine or sherry to make a drink similar to modern alcoholic eggnog. [7] a b c d e f g h i j k l Rögnvaldardóttir, Nanna; Linda Stradley (28 May 2015). "History of Eggnog". What's Cooking America. Archived from the original on 2015-12-25 . Retrieved 2015-12-22.nog - definition of nog in English from the Oxford dictionary". www.oxforddictionaries.com. Archived from the original on 2016-01-31 . Retrieved 2016-01-25. Eggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. While eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). Eggnog or eggnog flavoring may also be added to other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings. There is a long history of heavily alcohol-spiked eggnog. An 1894 book by a North Carolina traveler describes using "half gallon of brandy for an eggnog". [45] CNN states that some 19th century American eggnog recipes called for significant amounts of alcohol; one recipe "calls for three dozen eggs, half a gallon of domestic brandy, and another half-pint of French brandy." [18] The high alcohol content of traditional "eggnog inevitably led to problems. In 19th-century Baltimore, it was a custom for young men of the town to go from house to house on New Year’s Day, toasting their hosts in eggnog along the way. The challenge: to finish one’s rounds still standing." [46]
CPG Sec. 527.350 Eggnog; Egg Nog Flavored Milk— Common or Usual Names". Fda.gov. 2009-07-17. Archived from the original on 2010-03-07 . Retrieved 2009-12-25. Mexican Inspired: For tequila lovers, mix in Mezcal, crème de cacao, and top it off with cocoa powder and cinnamon. You'll Never Believe Which Brand Makes the Best Eggnog". HuffPost. 16 December 2016. Archived from the original on 2017-07-23 . Retrieved 2017-04-30.a b c d "The Hale and Hearty History of Eggnog - National Geographic - The Plate". National Geographic. 11 December 2015. Archived from the original on 4 March 2016. Holiday recipes to get you drunk and help you forget 2016". sbs.com.au. Archived from the original on 2017-04-27. Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.)
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