Crockpot Eggnog Recipe - The Cookie Rookie® (2024)

FAQs

Who was the first person to drink eggnog? ›

Culinary historians have traced the origins of egg-nog to the medieval British punch called “posset,” warm milk curdled with alcohol such as wine or beer, flavored with spices. In medieval Europe, monks added their own twist by serving posset with figs and eggs.

Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Old-Fashioned Eggnog

Usually, compared to classic eggnog, this version is stronger and creamier in taste and texture. Top it off with freshly grated nutmeg and cinnamon sticks.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice. But it was scarce during the revolution, so it was traded out for moonshine. This might explain why it became associated with the Christmas season. It warmed up drinkers in the cold weather, and true eggnog called for expensive liquor.

Spiced Rum

Speaking of spice, this eggnog addition packs a punch. And one sip will be all the proof you need that rum isn't just for tiki drinks. With flavors like vanilla, cinnamon, and clove taking center stage and a full-bodied creamy texture, spiced rum is a natural BFF for eggnog.

You whip the egg whites to somewhere between soft and stiff peaks, and then you fold them into the rest of the mixture. It creates a foamy texture, because you have beaten all that air into them.

Why does store bought eggnog taste different? ›

Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.

Safety. Century eggs prepared in traditional ways are generally safe to consume. However, there have been incidents of malpractice in century egg production that causes eggs to be contaminated.

“The high fat content of the drink can also help your body absorb these essential nutrients.” The dairy in eggnog can also add protein to your diet, as can the eggs—those also provide B vitamins as well as choline, a nutrient that supports brain health, said Cohn.

The luscious texture of the drink is enhanced with seasonal hard spices, typically nutmeg and cinnamon." While you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices.

A fresh batch of eggnog can mature for months, or even years. And some say that's a good thing.

From 'The Philosophy of Housekeeping' By Joseph Bardwell Lyman, 1859. Egg Nog. — Teaspoonful of sugar well beaten with an egg; add a gill of milk, and then, by degrees, one or two tablespoonfuls of good French brandy; spice with grated nutmeg.