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Eggnog: the American recipe for the Christmas drink

Eggnog: the American recipe for the Christmas drink



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L’EggnogAlso known as egg (egg) nog or lait de poule (literally, “hen’s milk”), is a typical one American alcoholic drink based on yolks, sugar, milk, cream, nutmeg And liquorenjoyed especially in United Statesin Great Britain and in English-speaking countries, both hot and cold, starting from Thanksgiving and throughout the Christmas period.

Very similar in preparation to bombardino and zabaglione, the recipe is made with egg yolks and sugar, which are semi-whipped by hand and added to a saucepan with cream, milk and nutmeg, to obtain a velvety and creamy consistency; finally, add the rum, bourbon and vanilla extract and filter everything.

The result will be a drink with a spicy and enveloping flavour, ideal to enjoy during the winter, perhaps accompanied by delicious and fragrant shortbread, the butter biscuits from the Scottish patisserie. We offer you the hot version, but you can also try your hand at preparing the cold one, more similar to a classic cocktail.

Find out how to prepare Eggnog following the step-by-step procedure and advice. If you liked this recipe, also try other drinks with a strong flavor, such as the Negroni, the Old Fashioned and the Americano.

How to prepare Eggnog

To make Eggnog, start by placing the egg yolks and sugar in a bowl 1.

Beat them with a manual whisk until you obtain a frothy mixture 2.

At this point, pour the milk and cream into a saucepan. Add the grated nutmeg 3 and salt, and bring to the stove, keeping the heat medium-low.

When the liquid comes close to boiling 4add it to the semi-whipped egg yolks, incorporating it one spoonful at a time.

Bring back to the stove and continue stirring until thickened 5; then, remove from heat.

Combine the two types of liqueur 6 and vanilla extract.

Filter the drink obtained through a narrow mesh strainer 7.

Finally, pour into glasses and decorate with a light sprinkling of cinnamon: the Eggnog is ready to be enjoyed 8.

Cold variant

To make the cold version of Eggnog, simply mix the cream, milk, eggs and sugar with a hand whisk. Work the mixture vigorously until you obtain a creamy and light foam. Then, add the liqueur and nutmeg, and filter everything with a strainer or a narrow mesh strainer. Finally, pour into glasses and serve your Eggnog. For added safety, you can also pasteurize the egg yolks in a double boiler or with sugar syrup.


To make a frothy drink we recommend using the manual whisk rather than electric ones: the process will be slightly longer, but the consistency will be perfect. Another important tip is to choose only very fresh eggs.

You can modulate the amount of alcohol according to your tastes and replace the bourbon with brandy.


The term Eggnog comes from the word “egg“, “egg”, and “nog” which, in Old English, indicated a type of beer with a very strong flavour. In Luxembourg and French-speaking countries, the drink is known as lait de pouleor “chicken’s milk”, by the type of ingredients present in the recipe.

According to tradition, it was invented in London In the 1700by a barman named Carl Joannessons. Today Eggnog is the main ingredient of a official IBA cocktail: The Brandy Egg Nogg.

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