Creamy homemade eggnog is the ideal drink to serve on Christmas.\u00a0\u00a0Here is the traditional\u00a0eggnog recipe! Get the ingredients and start mixing at least a week before serving, the time the eggnog needs to age.<\/strong><\/p>\n

The origins of the eggnog, the traditional American drink to have between Thanksgiving and New Year\u2019s Eve, are\u00a0not clear.<\/p>\n

Over the ages, the term \u201cnog\u201d was used in the Norfolk region in England, to \u00a0define a type of strong ale. The origin\u00a0of the English word is a mystery though. Some debate that the term \u201cnog\u201d comes from\u201dnoggin\u201d, which designated\u00a0a small wooden cup for alcoholic drinks.<\/p>\n

It\u2019s also assumed\u00a0that eggnog originated from \u201cposset\u201d, a hot ale with milk and spices, made in medieval England. In 13^{th<\/sup> century, monks drank a type of \u201cposset\u201d made with eggs and figs.<\/p>\n}

Starting in the 18^{th<\/sup> century, the term \u201ceggnog\u201d has been coined, especially during\u00a0colonialism. Colonies had big poultry\u00a0and cattle farms and rum, soon to be an essential ingredient in the traditional eggnog recipe.<\/p>\n}

Here is the classic eggnog recipe, to enjoy this special drink during the holidays. You’ll have to make your\u00a0eggnog at least one week prior to serving and to age the mixture in the fridge for the flavors to blend.<\/p>\n

Ingredients:<\/strong><\/p>\n

\n
• 12 yolks<\/li>\n
• 2 cups sugar<\/li>\n
• 1 liter whiskey<\/li>\n
• 4 cups whole milk<\/li>\n
• 1 cup heavy cream<\/li>\n
• \u00be cup cognac<\/li>\n
• \u00bd cup dark rum<\/li>\n<\/ul>\n

  To serve:<\/p>\n

  \n
  • 12 egg whites<\/li>\n
  • 5 cups and a half heavy cream<\/li>\n
  • Freshly grated nutmeg<\/li>\n
  • Ice<\/li>\n<\/ul>\n

    Instructions:<\/strong><\/p>\n

    \n
    1. Separate the yolk from the whites and refrigerate the latter in an airtight container.<\/li>\n
    2. Whisk the yolk and sugar until you have a creamy mixture.<\/li>\n
    3. Add the remaining ingredients and continue stirring.<\/li>\n
    4. Transfer the mixture to a 1-gallon glass jar and tightly seal the lid. Place it in the refrigerator for at least a week and up to 3 weeks.<\/li>\n
    5. The night before serving the eggnog, place the egg whites in the fridge to thaw. Before preparing the drink, let the egg whites come to room temperature.<\/li>\n
    6. Whisk the egg whites in a stand mixer until stiff peaks form and remove into a large punch bowl.<\/li>\n
    7. Whisk the cream at high speed in the mixer and add it to the bowl also.<\/li>\n
    8. Stir the eggnog base from the fridge with a rubber spatula and then add it to the punch bowl.<\/li>\n
    9. Gently whisk the eggnog together until no large pockets of whites or cream remain.<\/li>\n<\/ol>\n

       Serve in punch cups over ice, if desired, and garnish with grated nutmeg.<\/p>\n

       You can also add mint, cinnamon, toasted hazelnut or coconut topping to your drink.<\/p>\n

       Source:\u00a0chowhound.com<\/p>\n

       Photo credits: altonbrown.com