American eggnog

The Eggnog is the US classic at Christmas time - now simply make it yourself!
Rezept für amerikanischen Eggnog – selbst selber machen
leicht (bis 10%)
Historical era (before 1860)
Erfunden von:
American eggnog

The Eggnog (also Egg Nog) is the Christmas drink par excellence in America. It is a variation of the well-known eggnog, which originated in Great Britain. Unlike its British model, the American Eggnog is prepared with milk, cream and significantly more rum.

Due to the wide distribution of the Christmas classic, there are countless types and varieties of the drink. The basic rule for a good eggnog is 1 egg yolk per cup. Where the name of the drink comes from is not quite clear. It is believed that the name Eggnog is derived from the English noggin. Little fun fact: If you order a nog in the East Anglia region, you’ll get a stout, not the popular Christmas drink.

  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min
  • Yield8 Pot
  • Serving Size125 ml
  • Energy341 cal
  • Cuisine
    • amerikanisch
  • Course
    • Getränk
  • Cooking Method
    • Boil up
    • heat


For the eggnog

  • 8 fresh organic eggs (yolk)
  • 600 ml milk
  • 300 ml cream
  • 150 g sugar
  • 2 vanilla beans
  • 2 cinnamon sticks
  • 150 ml South Sea rum*
  • Nutmeg


  • Hand mixer (whisk attachment)
  • Knife
  • Pot
  • Cooking spoon
  • Trowel


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.

Since eggnog is prepared with fresh egg, it is imperative that you pay attention to the quality of eggs and prepare only as much eggnog as will be drunk in one evening. Commercially available eggnog is made with specially treated egg yolk for industrial food production and therefore has a longer shelf life.

  • Nährwerte

  • 8 servings per container
  • Serving Size125 ml
  • Amount per serving
  • Calories341
  • % Daily Value*Standard DV
  • Total Fat20.1 g78 g25.77%
  • Cholesterol302 mg300 mg100.67%
  • Total Carbohydrate22.7 g275 g8.25%
  • Total Sugars22.7 g
  • Protein6.7 g50 g13.4%
  • Vitamin D (Cholecalciferol)1.774 IU800 IU0.22%
  • Calcium147.8 mg1300 mg11.37%
  • Iron1.6 mg18 mg8.89%
  • Potassium174.4 mg4700 mg3.71%
  • Vitamin A0.3323 mcg900 mcg0.04%
  • Vitamin C (Ascorbic Acid)1.7 mg90 mg1.89%
  • Vitamin E (Tocopherol)1.4 IU33 IU4.24%
  • Vitamin B1 (Thiamin)0.0954 mg1.2 mg7.95%
  • Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
  • Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
  • Vitamin B12 (Cobalamine)0.78075 mcg2.4 mcg32.53%
  • Phosphorus210.3 mg1250 mg16.82%
  • Iodine6.74 mcg150 mcg4.49%
  • Magnesium15.9 mg420 mg3.79%
  • Zinc1.1 mg11 mg10%
  • Copper0.2 mg0.9 mg22.22%
  • Chloride138.4 mg2300 mg6.02%
  • Alkohol5.4 g

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.

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