By Deborah Eisenhut

The history of eggnog is sketchy at best but somehow it has become the celebrated libation of the holiday season for centuries.  Originally a beverage to toast one’s health, it began in the early 17th century in England where eggnog was already the trademark drink of the upper class. Some experts believe that the nog in eggnog comes from the work “noggin”, a small carved wooden cup.  Originally made with wines in Europe, eggnog in Colonial America’s version was to use “grog” made with rum.  With both the availability of eggs and milk in the 1800’s, eggnog became increasingly popular in America and was always made in large quantities.

It is said that George Washington was an avid fan and concocted an eggnog drink with rye whiskey, rum and sherry that only very courageous guests were willing to try.

Eggnog is a popular base with a distinct flavor, for many types of cooked recipes as eggnog is basically a liquid custard.  Try some of the following recipes of this festive, historical and delicious drink and you will appreciate in spite of calories and fat content, our “nod” all the more. Happy Holidays to All and Bon Appetite!

 

Eggnog Fudge

1 cup eggnog

3 cups sugar

1 1/2 cups mini marshmallows

1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 cup butter chilled

6 ounces butterscotch chips

1 cup chopped almonds (optional)

Butter flavored cooking spray

Line a 9 inch square dish with foil.  Spray sides of a large saucepan with butter spray.  Bring eggnog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon. Let boil 2 minutes exactly with heat on lowest to maintain boil.  Stir occasionally.  Fold in marshmallows, cinnamon and nutmeg, boil will stop until marshmallows dissolve.  Bring back to full boil for 6 minutes, stirring constantly, mixture will turn brown during but if it starts flaking brown, turn heat down.  Remove from heat and add butter, chips and nuts.  Stir until mixed well and fudge starts looking dull. Pour into prepared pan.  Sprinkle with nutmeg.  Cool at room temp, remove from pan and cut into 1 inch squares.

 

Holiday Eggnog Mini Loaves

2 1/4 cups flour

2 1/2 tbsp. baking powder

1/2 tsp salt

3/4 cup sugar

1/2 tsp nutmeg

1/2 tsp cinnamon

2 large eggs

1 cup eggnog

1 tbsp. vanilla

2 tbsp. rum extract

1/2 cup butter, melted

In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.  In another bowl beat eggs, eggnog, sugar, butter and extracts; stir into dry ingredients, just until moistened.  Pour into 3 greased small loaf pans.  Bake 350 for 30-35 minutes or until a toothpick near center comes out clean.  Do not overbake.  Cool 10 minutes before removing from pans to rack.  Great with a cup of coffee!

 

Eggnog from Scratch. (Best)

12 jumbo egg yolk

1 pound sugar

1 quart whole milk

1 quart heavy cream, lightly whipped.

1 liter spiced rum

1 teaspoon vanilla

Beat egg yolks in a large mixing bowl, gradually add sugar, beat until mixture thickens.  Stir in milk and rum.  Pour into a large punch bowl and chill for 4 hours.  Fold in whipped cream before serving.  Sprinkle top with freshly ground nutmeg.

 

Note: Be sure to use fresh store bought eggs, washed before cracking if you are concerned.  Also the added alcohol further reduces risks of the chance of any raw egg issues.

 

Hot Cider NOG

2 cups half and half

1 cup whole milk

1 cup quality pure apple cider

2 large eggs

1/2 cup sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp salt

1/2 cup bourbon

1/2 cup whipping cream, whipped

Cinnamon sticks for garnish and or sliced apple.

Whisk together first 8 ingredients in a heavy saucepan: cook over medium-low heat, stirring occasionally until mixture thickens to coat a spoon (about 15 minutes). Remove from heat and add bourbon.  Top each serving with a dollop of whipped cream and garnish if desired.

 

 

Coconut Pecan Sweet Potato Eggnog Pie

1/4 cup caramel ice cream topping (I use Ghirardelli)

1 unbaked 9 inch pie shell

2 cups mashed sweet potatoes

3/4 cup eggnog

1 large egg, lightly beaten

2 Tbsp. butter melted

1/2 tsp vanilla

1/2 cup sugar

1/2 cup packed brown sugar

3/4 tsp ground cinnamon

Topping

1/2 cup flaked coconut

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1/3 cup butter, cold and cubed

1/4 cup chopped pecans

Pour caramel over bottom of unbaked pie shell, set aside.  In a small bowl combine sweet potatoes, eggnog, egg, butter and vanilla.  Stir in sugars and cinnamon. Carefully spoon over caramel in piecrust.  Bake 400 for 15 minutes.  Reduce heat to 350, bake 30 more minute.  Make topping by combining coconut, flour, brown sugar.  Cut in butter until crumbly, stir in pecans.  Sprinkle over pie and bake additional 10 minutes until knife inserted near center comes out clean, filling is set and topping golden brown.  Cover crust edges with foil if necessary. Remove pie to cool.  Refrigerate leftovers.