I love eggnog! In fact who doesn’t love it. The word eggnog has murky origins. Some say that it comes from the word “noggin” which was a wooden cup used to serve alcohol. Others believe that its a contraction of the words “egg” and “grog”, which was a term used in Colonial America for that type of drink. Eventually it was shortened to eggnog.
Most historians agree that eggnog originated in medieval times. In Britain there was a drink called “posset” which was a beverage made from hot milk mixed with wine or ale and spices. It wasn’t long before sherry and brandy were added and the modern eggnog was born.
There is one problem with the commercially available eggnog. It is thick, chemically modified and barely has any egg in it. How can it even be called eggnog if there is no egg in it? By very definition there has to be egg right? WRONG! According to the FDA (United States Food & Drug Administration) eggnog can be made from as little as 1% egg yolk. So essentially eggnog is just flavored milk. It can’t come close to the heavenly goodness that is homemade.
You haven’t had eggnog until you have had this:
The World’s Best Eggnog
2 Large Eggs
3 oz Spiced Superfine Sugar
2 1/2 oz Aged Rum (Ron Zacapa 23 Year)
2 1/2 oz Amontillado Sherry (Lustau Amontillado)
6 oz Whole Milk
4 oz Heavy Cream
For Spiced Sugar
1/2 Cup of Sugar
1 Vanilla Bean
10 Green Cardamom Pods
2 Tsps Cinnamon
Slice the vanilla bean open and scrape the seeds into the sugar. Bury the entire bean in the sugar.
Crush the cardamon pods and place in the sugar along with the cinnamon. Seal the container and give a few quick short shakes to incorporate the spices and the sugar. Allow to infuse for a minimum of 24hrs in an airtight container. Sift out the vanilla bean and crushed cardamom before using in the eggnog.
In a blender on low speed, beat the eggs until they are smooth.
Slowly add the sugar until its fully incorporated.
Slowly add the Rum, Sherry, Milk, and Cream until combined.
Bottle and refrigerate for a minimum of 8hrs. but preferably overnight.