Egg nog; It sits staring at us year round in that lonely back corner of the “pre-mixed” aisle at the package store. It’s no where to be found in your local grocery store for about 9 months out of the year, but then suddenly October rolls around and BOOM, it’s everywhere. It’s down aisle one in pods, it’s by the register in stacks, and it’s taken over an entire door in the milk section. That’s right, its that time of year again where Egg Nog shines, and for some of us becomes a conversation peace at family gatherings. Does you’re family have a secret “family recipe” they like to make from scratch each year? Or perhaps you prefer to buy your nog pre made (without alcohol) and then add in your own mix and portions of alcohol. Maybe you don’t care that much at all and just buy the pre made kind with alcohol in it. Whatever floats your boat, egg nog is a creamy and delicious drink that is meant to be shared at social gatherings. In saerching for recipes over the years, one thing I learned was Egg Nog is not just loved in the U.S., but all over the world. I’ve always heard “there’s nothing new under the sun”, and that applies even to the simplest of things like nog. Visit any cutlure and they’ve got their own spin on egg nog whether it be coquito to Peurto Rico, Kremas to Haiti, or Rompope in Mexico. Where are you from? What is your family’s traditional drink of choice? After speaking with a few friends and representatives of various cultures, I’ve gathered some family egg nog recipes from around the world below. Don’t see your culture represented? Feel free to send us YOUR recipe so we can add it. Don’t think one of these is right? Remember, there are no right or wrong recipes when it’s unique to you and yours. Try them all and see if you’ve been missing out all this time. Cheers!
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
Kremas (Haitian Eggnog)
- 4 cups milk
- 1 can evaporated milk
- ¼ teaspoon cinamon
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla extract
- 2 cans condensed milk
- ¼ cup white sugar
- 1 can coconut cream
- ½ cup white Rum
- ½ cup coconut Rum
Let your coconut milk and alcohol mix together for 1 and a half to 2 hours. Bring the evaporated milk, milk, cinnamon and vanilla extract to a boil. Once the volume of the liquid has been reduced by half, remove from the heat and let it cool. Next add in your alcohol/coconut milk mixture, your nutmeg and sugar, and then stir until the sugar has dissolved. Next add in the condensed milk and mix to get a homogeneous mix.
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