Eggnog: A Holiday Icon

 Eggnog.EggnogOne of the things that I like the most about living in the U.S. is to discover and embrace the country culture and traditions through food and drinks, especially for the Holidays. Today’s recipe is precisely a classic for the Holidays.EggnogEggnog is to Americans what ponche crema is to Venezuelans. It’s the drink for Thanksgiving, Christmas and New Year’s Eve and, like Venezuelan punch, it’s made of eggs, milk, cream and some kind of spirit. The Venezuelan punch is like liquid custard, the American eggnog is like a batter made of milk, cream and raw eggs and it is seasoned with baking spices.Eggnog - SAVOIR FAIRE by enrilemoineEggnog comes from England where it was reserved for the rich: milk and cream were scarce and there was no refrigeration. Those who could afford milk and eggs to make eggnog, use to mix them with brandy or Madeira.Eggnog - SAVOIR FAIRE by enrilemoineIn America, where dairy products were easily available as well as rum, eggnog became popular.Eggnog - SAVOIR FAIRE by enrilemoineLike Venezuelan punch, Puerto Rican coquito or Mexican rompope, this is not a drink for vegans or those who are lactose intolerant. This is the real dairy stuff, rich in flavor and in calories too.Eggnog - SAVOIR FAIRE by enrilemoineWhile researching for a recipe, I found eggnog made with bourbon, cognac and rum. Because Venezuela, my home country, produces some of the best aged rums in the world, I choose Ron de Venezuela Santa Teresa Añejo to make the eggnog we will drink on Christmas Eve.Eggnog - SAVOIR FAIRE by enrilemoineSince I don’t like raw eggs (but for my breakfast) I decided to cook them, the same way I do with my Venezuelan homemade punch. Not as cloying as ponche crema or coquito, the only problem is this eggnog is so good that you will want more than a cup. Eggnog - SAVOIR FAIRE by enrilemoineSalud!
4.73 from 22 votes


Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 12


  • 8 egg yolks
  • 1 cup of sugar
  • 2 cups of milk
  • 2 cups of heavy cream
  • 2 Tsp. of vanilla extract
  • 1 Tsp of freshly ground nutmeg
  • 1 pinch of ground cloves
  • ¾ cup of Ron de Venezuela Santa Teresa Añejo


  • In the vase of a blender, blend the egg yolks, the sugar and the milk until creamy, at least 2 minutes.
  • Pour this mixture in a non reactive pot and cook it over medium heat, stirring constantly until it thickens, for about 10 minutes, being careful it doesn’t boil.
  • Pour the mixture back in the blender and add the vanilla, cream, nutmeg, cloves and rum.
  • Blend until frothy, about 2 minutes.
  • Pour in a cup with crushed ice and dust with grated nutmeg.
Course: Drinks
Cuisine: American
Keyword: eggnog, eggnog recipe, holiday eggnog, rum eggnog
Author: Enri

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