Eggnog is one of the oldest drinks around. It is believed that it originated in England during medieval times and that the name comes from a small wooden cup called a “noggin”. Originally there would have been no egg in the eggnog, only Madeira and sherry added to the milk. Later in the 18th century, egg was added to the milk, with rum and brandy added to give it extra flavour kick. It is a good and healthy choice for winter months, especially during the Christmas season. Athletes also enjoy a good cup of well refrigerated eggnog before an event in the morning, with enough energy stored in the protein. Making the eggnog in the evenings before an event saves you the time to prepare breakfast in the morning.
“So religiously is this custom of the eggnog drinking observed that Judge Garnett of Mathews County tells a story of rushing in on Christmas morning to warn his father that the house was on fire. The old gentleman first led his son to the breakfast table and ladled out his glass of eggnog, drank one with him, then went to care for the burning building, “ and extract from a Good Housekeeping 1900’s article on eggnog. One might have asked Judge Garnett’s father “How is your noggin?” if this story is to believe to be true, but judges are generally known as honest men, so eggnog before we get on with business. Nevertheless, egg is always a good idea for breakfast and will give you a good kick-start to your day.
Ingredients
- 2 sticks cinnamon, cracked
- 1 teaspoon cardamom seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon ground ginger
- 10 whole cloves
- Pinch kosher salt
- 1 quart 2% milk, divided
- 1 teaspoon vanilla extract
- 2 ounces granulated sugar
- 2 eggs
- 1 tablespoon ground flax, optional
- Splash bourbon, to taste
- Dash grated nutmeg, optional garnish
Directions
- Mix cinnamon sticks, cardamom seeds, peppercorns, ginger, cloves and salt in a mortar. Lightly grind and add to 3 cups of milk in a saucepan and simmer. Let stand for 15 minutes.
- Sieve ingredients and take solid bits out. Return the milk mixture to the saucepan and boil over a medium-low heat.
- In another bowl mix sugar and eggs and beat for 2 minutes. Then add milk continuously stirring. Return this mixture back to the stove while stirring for 6 minutes until it thickens, but don’t boil the milk.
- Remove from stove, before adding the remaining milk.
- Eggnog can be served warm or refrigerated. Add bourbon, rum or brandy to taste if you prefer something stronger.
