Friday, December 17, 2010

Firewater Friday - Egg and Grog in a Noggin

Depending on where you live, the origin of eggnog is either English or American . . . 

Back in the “old world” eggnog was a milk punch made with wine or ale. Supposedly, eggnog literally means eggs inside a small cup.   The "nog" of eggnog could conceivable come from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards).

In the “new world” we say that we concocted what is now known as eggnog and the word to describe it . . . rum was plentiful in newborn America.  In the olden days rum was commonly called "grog", so the name eggnog is likely derived from a drink called "egg-and-grog", which corrupted to egg'n'grog and morphed into eggnog.
Eggnog is super easy to make. You’ll be egg-n-groggy in no time!

  • 6 Eggs
  • 2 Extra Egg Yolks
  • 4 Cups Light Cream
  • 1/2 Cup Plus 2 Tablespoons Confectioner's Sugar
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Grated Nutmeg
  • 1 Cup Rum

Pour  the cream into a large pan.

Whisk in the eggs, egg yolks, sugar, and salt until well-blended.

Keep on whisking while you slowly until it is completely mixed-in. Next, set the pan on your stove's burner and turn it to the lowest possible setting. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.

Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg. 

Now stir in the rum, vanilla, and nutmeg, and transfer your mixture to a covered dish. 

Because this is a cooked recipe you may find the eggnog is thicker in consistency than you prefer.  I blend it in the blender to emulsify it into a smoother, creamier texture.  

Refrigerate the mix for at least 4 hours before proceeding.

Makes 14 servings.

NOTE:  The reason I cook the eggs in this recipe is because I use fresh, unpasteurized eggs.  Heating the eggs to 160 Degrees F kills any salmonella bacteria.  


Here’s to holly and ivy hanging up, and to something wet in every cup.
Ogden Nash

Mmmm  . . . Toast, toasty, toasted!

All of the eggs I used in this recipe were courtesy of my good friends Stephanie and Phil.  

If you live in or near Connecticut and want farm fresh eggs, contact Stephanie for pricing and availability.

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