Christmas.vg

Eggnog

Eggnog originated in Europe, probably England, before the 18th century. It was an upper class drink, owing to the value and rarity of fresh milk and eggs. It is a warm, alcoholic drink consumed in Winter to ward off the cold. There is debate over which spirit should properly be added to it, but cognac is the most likely original ingredient.

Most British kids will recall drinking “snowballs” with grandparents at Christmas. That’s just a cocktail of advocaat and lemonade. For these purposes, it’s probably only worth using the bought stuff – don’t ruin homemade eggnog with a fizzy drink. Royal Dutch Advocaat £7.99 through The Wine Blokes. They also have the more upmarket Warnicks at £18.72 for 70cl.

There are loads of different recipes for Eggnog, or its thicker Dutch counterpart, Advocaat (which means “lawyer”, from “advocate”, I suppose). Here’s a basic one to start with. There are many other non-alcoholic and even egg-free versions available. To make it into more of an advocaat, use egg yolks only in double quantities.

Ingredients

4 eggs
3/4 cup sugar
2 cups whole milk or cream
2 cups good-quality cognac, brandewijn or dark rum
1 teaspoon pure vanilla extract
Freshly grated nutmeg

Method

Put a large pan or casserole dish on a very, very, low heat. Beat the eggs and sugar until the mixture turns a smooth, pale yellow colour. Add the alcohol and vanilla slowly and keep whisking non-stop. Pour in half of the whole milk. Keep whisking for a few minutes until warm.

Whisk in the rest of the milk or cream. Pour into a heatproof serving bowl and ladle into mugs or latte glasses. Add a flourish of whipped cream or grated nutmeg for added effect.

Eggnog and Advocaat will also be available at the plethora of German markets which spring up around this time of year. There’s definitely going to be one at Millenium Square in Leeds.