Eggnog is a type of milk-based beverage popular in North America during the winter. The name is a concatenation of egg and nog, where nog derives either from noggin (ale or a small wooden cup) or from grog (an alcoholic beverage made with rum). Most likely, eggnog originated in Europe. Another origin story has it that it was an occasional fortifying drink in the American colonies, who adapted it with cheap rum to make it a more formidable winter treat.

This will be one of our longest posts…. there are many, many, MANY variations of this popular drink.

Ingredients:

• 12 separated Egg
• 1 cup granulated Sugar
• 1 cup Bourbon
• 1 cup Cognac
• 1/2 tsp Salt
• 3 pint Heavy cream
• Grated Nutmeg

Mixing instructions:

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

Egg Nog - 2

Ingredients:

• 6 separated Egg
• 1 cup Sugar
• 1 pint Heavy cream
• 1 pint Milk
• 1 pint Bourbon
• 1 oz Rum

Mixing instructions:

Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.

Egg Nog - 3

Ingredients:

• 6 large Egg
• 1 cup Powdered sugar
• 750 ml Dark rum, brandy or bourbon
• 4 cups Whipping cream
• 1/2 cup peach or apricot Brandy
• Freshly ground Nutmeg

Mixing instructions:

Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.

Egg Nog - 4

Ingredients:

• 6 Egg yolk
• 1/4 cup Sugar
• 2 cups Milk
• 1/2 cup Light rum
• 1/2 cup Bourbon
• 1 tsp Vanilla extract
• 1/4 tsp Salt
• 1 cup Whipping cream
• 6 Egg white
• 1/4 cup Sugar
• Ground Nutmeg

Mixing instructions:

In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.

Egg Nog - 5

Ingredients:

• 12 separated Egg
• 1 cup granulated Sugar
• 1 cup Bourbon
• 1 cup Cognac
• 1/2 tsp Salt
• 3 pint Heavy cream
• Grated Nutmeg

Mixing instructions:

In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

Egg Nog - with Kahlua

Ingredients:

• 1 oz Kahlua
• 4 oz Eggnog
• Nutmeg

Mixing instructions:

Mix kahlua with eggnog in a wine glass and then sprinkle some nutmeg on top.

Egg Nog - 6

Ingredients:

• 6 Egg
• 2 cups Heavy cream
• 1 cup Milk
• 3/4-1 cup Sugar
• 1 tblsp Nutmeg
• 1/2 cup Rum
• 1/2 cup Brandy
• 1/2 cup Whisky

Mixing instructions:

Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white - WHIP IT (whip it good!) until “soft peaks” form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.

Egg Nog - 7

Ingredients:

• 12 separated Egg
• 1 1/2 cup Powdered sugar
• 1 pint Rye whiskey
• 1/3 pint Rum
• 1/4 pint Peach liqueur
• 2 qt Milk
• 1 qt Half-and-half
• 1 pint Heavy cream

Mixing instructions:

Beat egg yolks until thick and lemon yellow, then beat in 1 cup sugar. Add slowly the rye, rum and peach liquer. Beat until smooth. Add the milk and half-and-half. Beat the egg whites until stiff but not dry, gradually adding 1/2 cup of confectioners sugar. Fold the egg whites into the batter. Just before serving, whip the cream and fold it into the other ingredients. Garnish with ground nutmeg. Serve in a punch bowl or another big bowl.

Egg Nog - 8

Ingredients:

• 1 oz Amaretto
• 1/4 oz Kahlua
• 5 oz Eggnog
• 1 shot Whipped cream
• 2 pinches Nutmeg

Mixing instructions:

Pour Eggnog in glass. Stir in Amaretto. Float Kahlua on top. Add small shot of whipped cream, then sprinkle nutmeg on top.