Where Does Eggnog Come From?
This sweet, pudding-like alcoholic drink originated in Suriname (today part of Brazil), where Dutch plantation owners are said to have first made it using fermented avocado. The Dutch were expelled in 1654, but luckily they took their recipe and avocados with them. Settling in their Indonesian colonies, they planted avocado trees and enjoyed the sweet drink known there as "Advocaat."
Spreading the drink widely proved tricky: avocado trees struggled in cooler European climates. So, people searched for a creamy yellow substitute. Eventually, a Dutch liqueur lover discovered the perfect ingredient that combined creamy texture with a similar golden hue: egg yolks.
This clever foodie traveled to Germany and mixed egg yolks, fruit brandy, sugar, and other tasty ingredients into the eggnog blend. With its pleasant flavor, distinctive aroma, stimulating and strengthening effects, and appealing look, it matched the avocado liqueur and soon became famous worldwide. Today, it remains a beloved festive drink.
The Traditional Recipe
Ingredients for about 0.5 liters (17 fl oz) of eggnog:
- 3 egg yolks
- 100 ml dark rum (about 3.5 fl oz)
- 75 ml whipped cream (about 2.5 fl oz)
- ½ vanilla bean
- 75 ml sweetened condensed milk (about 2.5 fl oz)
- 75 g powdered sugar (about 2.5 oz)
- A pinch of salt
Preparation:
- Heat the whipped cream, condensed milk, vanilla bean, half the powdered sugar, and a pinch of salt in a pan until just boiling.
- Scrape out the softened vanilla bean seeds.
- In a metal bowl, mix the egg yolks with half the rum, then sift in the remaining powdered sugar.
- Boil water in a pot and place the bowl over the hot steam. Stir the mixture until it thickens into a creamy texture, being careful not to overheat to avoid cooking the eggs.
- Mix some of the vanilla seeds into the egg cream, then combine everything with the whipped cream mixture and return it to the pan while stirring continuously.
- Gently heat the mixture without boiling until it thickens.
- Stir in the remaining rum.
- Pour into a sealable bottle while still warm and chill before serving.
The Vegan Alternative
Ingredients for about 1 liter (34 fl oz) of vegan eggnog:
- 1 package vegan vanilla pudding powder
- 100 g powdered sugar (about 3.5 oz)
- A pinch of turmeric (for color)
- 1 vanilla bean
- 750 g almond or oat milk
- 250 ml vegan whipping cream (about 8.5 fl oz)
- 150 ml dark rum (about 5 fl oz)
Preparation:
- Mix the pudding powder, turmeric, powdered sugar, and a pinch of salt.
- Scrape the vanilla bean seeds and add them to a pan with the plant-based milk and vegan cream.
- Stir in the pudding mixture, whisk well to avoid lumps, then bring to a boil.
- Add the rum. Taste and adjust flavors if needed, then pour the hot vegan eggnog into a bottle and chill before enjoying.
