Christmas Drinks

Eggnog Around The World: Cultural Eggnog Recipes

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…..Only four calendar days left until the big day. Have you finished your Christmas Shopping? After dealing with the madness that is holiday shopping, there is no better way to wind down than enjoying a tasty glass of Eggnog.  Depending on where you’re from, eggnog can either be a myth or a tradition in your household. For myself, growing up in the Midwest there is no other way to celebrate the coming and going of Christmas than sitting around watching holiday specials, spending time with family with a large (emphasis on large) cup of delicious eggnog. For those of you unfamiliar, eggnog is a sweetened dairy based drink largely associated with the winter months and holidays. Commercial eggnog has become widely popular these days and is usually found at your neighborhood grocery. Nog as “most” of us know it to taste is the common recipe used in the U.S. and Canada, but if you ever spending the holidays out of the country and ask for some, you might notice it doesn’t taste the same. Don’t worry, people from different countries don’t look the same, sound the same, so of course they don’t make eggnog the same way. Lucky for you they are all delicious and I’ve searched high and low to find them all and share with you today. Try them all and see which you prefer.

Old Fashioned Egg Nog

6 eggs
1 cup sugar
1/2 tsp vanilla
1/4 tsp nutmeg
2 cups milk
2 cups heavy whipping cream
3/4 cup brandy
1/3 cup dark rum

Chill everything before starting, for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in brandy, rum, cream and milk. Chill again, and serve eggnog cold.

Eierlikör (German Eggnog)
1 cup milk
1 cup cream
3/4 cup sugar
1 vanilla bean, split lengthwise
5 egg yolks
1/2 cup vodka
1/2 cup brandy

Heat milk, cream sugar and vanilla bean to about 160°F (use a food or meat thermometer to measure temperature). Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly. Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step. Stir over low heat, keeping the temperature at about 160°F, or 70°C, for 5 to 10 minutes. Remove from heat and cool slightly. Add both alcohols and stir until well mixed. Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids. Refrigerate overnight before drinking out of small cups or egg cups.

Rompope( Mexican Eggnog)
4 cups whole milk
1 cup white sugar
2 teaspoons vanilla extract
1 3″ cinnamon stick
12 egg yolks
2 cups white rum
1/4 cup ground almonds (optional)

In a large saucepan, combine the milk, sugar, cinnamon and almonds (if using). Bring the mixture to a boil and then reduce the heat and simmer for 15 minutes. Cool to room temperature. Remove cinnamon stick and strain mixture if desired. Beat egg yolks until pale yellow and doubled in volume. Whisk the cooled milk mixture and return the resulting custard to the saucepan. Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Cool completely, then add rum and refrigerate. Allow rompope to age at least 24 hours before serving.

Crème de Vie(Cuban Eggnog)
1 cup water
2 cups granulated sugar
1 can evaporated milk
1 can sweetened condensed milk
8 egg yolks, beaten
1 teaspoon vanilla extract
1 cup rum

Combine water and sugar and boil to make simple syrup. Cool.
Add evaporated and condensed milk and vanilla extract to yolks. Mix well. Add syrup and rum, stirring all the while. Strain mixture through all through cheesecloth.

Advocaat ( Dutch Eggnog)
10 egg yolks
1/2 teaspoon salt
275 gram sugar
4 deciliters Cognac
1 1/2 teaspoons vanilla extract

Beat egg yolks with salt and sugar, until the mixture is thick and creamy. Add cognac. Then put the mixture into a double saucepan. Heat on low. Keep stirring gently until the Advocaat is warm (not hot) and thick. Remove from the heat and stir in vanilla extract. Advocaat is supposed to be eaten with a spoon. It can also be topped with whipped cream.

Coquito (Peurto Rican Eggnog)
2 cups Water
8 3 inch cinnamon sticks
6 Large egg yolks
3 12 oz Cans of evaporated milk
2 Cans Coconut milk
3 14oz Cans sweetened
3 cups White rum

In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature. In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon – about 10 minutes (DO NOT BOIL). Set aside to cool slightly. When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve

None of these tickle your fancy? Don’t worry, you can add, subtract and interchange as much as you would like to fit your tastes. Some popular recipes don’t even include eggs (Google it). Have a recipes you would like to share? Feel free to contact me and let me know. Don’t forget to leave some for Santa !

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Alex is a full time Consultant with10+ years experience in the Wine & Spirits, Consumer Goods, and Retail industries. He is not a professional bartender, but is BarSmarts certified. When not writing for Intoxicology, Alex can be found traveling, spending time with his family, or at a local bar.

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