Zubereitung

Pour the milk and cream into a saucepan, cut the vanilla beans in half lengthwise and scrape the vanilla pulp out of the pods with a knife or spoon. Add halved vanilla beans, the pulp and the cinnamon sticks.

Bring the milk, cream, vanilla and cinnamon to the boil briefly, remove from the heat immediately and leave to cool and infuse for an hour. In winter, you can simply put the pot outside.

Then separate the eggs and put the yolks in a bowl. Do not throw away the egg white, but use it elsewhere, for example for homemade meringue.

Beat the egg mixture with a mixer (medium speed) until it appears lighter in color. While continuing to stir, slowly add the sugar. If the eggnog is still too liquid, whip it briefly on the highest setting until it reaches the desired consistency.

Then add the egg-sugar mixture and the rum to the cooled liquid, stir in carefully and heat up again to 60 °C. Caution: The egg yolk begins to set at around 65 °C. Then pour the eggnog into cups, grate some fresh nutmeg over it and serve. The Eggnog can be served either cold or warm.

Origin and development of the American eggnog

Eggnog has become an integral part of the winter and especially the Christmas season in many cultures. However, the evolution of the Christmas classic so common today spans several centuries and has been influenced by social, cultural and industrial changes. It probably owes its current popularity to the American Christmas movies that are distributed worldwide, in which Eggnog is almost always served and/or drunk with or without alcohol.

Origin of eggnog and eggnog

Posset, a medieval British drink made from spiced wine and milk, is one of the earliest documented examples of a drink that bears strong similarities to the modern American eggnog or eggnog. It was recommended in the 17th century mainly for the treatment of cold and flu symptoms. Emigrants eventually brought the posset recipe to the New World, where it was adapted to available ingredients and personal tastes.

Eggnog, eggnog and eggnog: Regional differences

In the United States, eggnogs are traditionally served with local bourbon instead of rum^*. Eggnog is also a popular drink in neighboring Canada and, in addition to Christmas, is also served at Thanksgiving and Easter. Typically Canadian, it is often refined with a dash of maple syrup. The British eggnog precursor, eggnog is also known as milk punch and likes to be spiced with plenty of nutmeg or cinnamon.

Cultural significance of the eggnog

Eggnog is a popular drink at American holiday and New Year’s Eve parties. In the land of maple leaves, Canadians also enjoy it on other holidays, such as Thanksgiving and Easter. In the UK, milk punch has a long history as a medicinal drink, although it is now traditionally associated with the Christmas season.

The development of Eggnog and Co.

Over the years, the traditional punch has spawned many variations. Especially the base spirit has changed again and again. In recent years, dairy-free and vegan alternatives to the classic Eggnog have been increasingly offered, which can clearly be attributed to the growing trend of giving up animal-based foods.

Eggnog has long ceased to be a North American or British specialty, but thanks to the international spread of American Christmas movies, it can be found in many countries around the world, almost all of which can boast their own version of the cult drink.

American eggnog

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