According to Time magazine, most culinary historians agree eggnog originated from the early medieval Britain "posset," a hot, milky, ale-like drink. In the 13th century, eggnog was used in toasts to prosperity and good health, and usually reserved for the wealthy.
In the United States, eggnog became a traditional holiday beverage in the 1700s, with the first printed mention in 1788 in "The Jersey Journal." American colonies were full of farms which made it easier (and possibly necessary) to produce eggnog.
Include bourbon and rum for more holiday cheer!
Enjoy and Happy Holidays from the Cantilever crew.
- 6 Eggs, separated
- 3⁄4 cup Sugar, divided
- 32 oz Whole milk
- 16 oz Heavy cream
- 8 oz Cantilever Straight Bourbon
- 4 oz Spiced Rum
- 1/8 teaspoon allspice
- 1/8 teaspoon clove
- 1/2 teaspoon cinnamon
- Garnish: Garnish with a cinnamon stick or gingerbread cookie
- Glass: Punch or tea cup
It's strongly recommended to make this eggnog a day before you need it. The extra time allows the tastes to "merry" for an impressive drink.
- In a blender, blend the eggs for 1 minute
- Add the sugar and spices and blend for an additional 30 seconds to incorporate
- Slowly add the liquors and blend another 30 seconds
- Add the milk and cream and blend 1 minute more
- Cover and refrigerate
- Line the rim of the glass with simple syrup or Cantilever Bourbon Barrel Aged Maple Syrup
- Turn the glass over on a plate sprinkled with 1 tablespoon sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg