Celebrate National Eggnog Month with These Recipes

December is National Eggnog Month, a time to celebrate this rich, creamy drink that has become a holiday favorite in many households. Eggnog has a long history, originating from medieval Britain, where it was first enjoyed as a warm ale-like drink called “posset.” It later became associated with the holiday season in the U.S. during the 18th century.

The tradition of celebrating eggnog in December likely comes from its connection to Christmas. Families often gather around the table to enjoy this milk-based drink, often spiked with rum or brandy, as a symbol of warmth and togetherness. National Eggnog Month encourages people to embrace this classic treat, either by making it at home or exploring new recipes.

Photo Credit: alcoholprofessor.com

Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves

Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer. 
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture. 
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer. 
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon. 

Ingredients:

1/2 cup of brewed coffee
1/2 cup of eggnog
1/3 cup of milk
1 tablespoon of sugar
1/8 teaspoon of ground nutmeg

Whipped cream
Saucepan

Directions:

1. Heat eggnog, milk, ground nutmeg, and sugar in a saucepan over medium heat. Stir the mixture and let it warm until it begins to steam.

2. Prepare your coffee in a mug. Use your preferred type of coffee, but a strong brew works best for a richer flavor. For more caffeine, substitute the coffee with a shot of freshly brewed espresso.

3. Carefully pour the warm eggnog mixture over your coffee or espresso, blending the flavors.

4. Drink it as is or add whipped cream on top, finished with a sprinkle of nutmeg for extra flavor.

Ingredients:

2 Cups Eggnog
1 Cup Club Soda
1.5 Cup Eggnog Ice Cream
Peppermint Candies

Directions:

1. Combine eggnog and club soda.
2. Add the ice cream and ground peppermint and stir thoroughly (Use blender if needed).
3. Add a scoop of eggnog ice cream and peppermint when serving.

Ingredients:
1 cup cashews
½ cup shredded coconut
½ tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp ground cloves
3 tbsp maple syrup
1 tsp vanilla extract

Directions:
Place the cashews, shredded coconut, nutmeg, cinnamon, and cloves into a fine mesh strainer or nut milk bag.

In a large bowl, combine water, maple syrup, and vanilla extract. Submerge the strainer or nut milk bag into the liquid, ensuring the ingredients inside are well-soaked.

Blend the mixture with an immersion blender or transfer it to a high-speed blender. Blend until smooth and creamy. If needed, strain the liquid again for a smoother texture.

Ingredients:
150ml Whole Milk
1/2 Cinnamon Stick
1/2 tsp Vanilla Extract
25g Dark Chocolate
30g Sugar
1 Egg
1/2 Pinch of Salt
1/2 tsp Shredded Nutmeg
2 tsp Cocoa Powder
75g Rum
50ml Heavy Cream

Directions:

1. In a saucepan, heat 150ml of whole milk with 1/2 cinnamon stick until warm, but not boiling.
2. Stir in 1/2 tsp vanilla extract, 25g dark chocolate, and 30g sugar. Mix until the chocolate is fully melted.
3. In a separate bowl, whisk 1 egg with 1/2 pinch of salt until smooth.
4. Slowly add a small amount of the warm milk mixture to the egg, whisking constantly to avoid curdling. Then gradually add the egg mixture back into the saucepan.
5. Stir in 1/2 tsp of shredded nutmeg, 2 tsp cocoa powder, and 75g rum. Mix well.
6. Heat the mixture gently, stirring constantly until it thickens.
7. In a separate bowl, whip 50ml heavy cream until soft peaks form.
8. Pour the warm mixture into glasses and top with the whipped cream. Optionally, garnish with extra nutmeg.