Eggnog Recipes



There is no more heart-warming sight at Christmas than an overflowing bowl of frothy eggnog, whether it is a non-alcoholic eggnog recipe or one of many alcoholic eggnog recipes spiked with your favorite rum or brandy. Nor is there a finer way to entertain a large group of friends. But remember that for hundreds of years authentic eggnog has always required rum or brandy. There are no two ways about it. And for truly great eggnog, what you need is light-bodied rum that is deliciously smooth. Learn how to make eggnog from the old-fashioned eggnog recipes below.


Daly's Bartenders' Encyclopedia - 1903

HOT EGGNOG RUM RECIPE: Use a mixing glass. Another one of many traditional eggnog recipes begins by mixing together 1 fresh egg; 2 spoonfuls of sugar; 1/2 wine glass of Cognac; and ½ wine glass of Jamaica rum. Fill the glass with boiling hot milk, stirring contents well while adding the milk; grate nutmeg on top, and serve.

The Up-to-date Bartenders' Guide - 1913

RUM EGGNOG RECIPE — COLD: Fill large bar glass 1/2 full fine ice. Add 1 egg and 1 teaspoonful bar sugar. Pour 2-3 jigger brandy and 1-3 jigger Jamaica rum. Fill with milk; shake and strain into tall thin glass and serve with nutmeg sprinkled on top.


Traditional Eggnog Recipes

Eggnog RecipesThe Elegant Art of Dining, Bohemian San Francisco Its Restaurants and Their Most Famous Recipes - 1914

VIRGINIA EGGNOG RECIPE: Beat separately the yolks and whites of ten eggs, the yolks to a soft cream. To the beaten yolks add one pound of granulated sugar, beating until fully blended and very light. Let one quart of fresh milk come to a boil and pour over the yolk of egg and sugar, stirring constantly until well blended. To this add one gill of French brandy or one-half pint of good whisky. On top of this place the beaten white of egg and grated nutmeg. Serve these eggnog recipes either hot or cold.


Daly's Bartenders' Encyclopedia - 1903

SHERRY WINE EGGNOG: Use a mixing glass. Mix together 1 spoonful of sugar; 1 fresh egg; 1-1/2 wine glass of sherry wine; 1 pony glass of brandy (Hennessey); ½ glass of fine ice. Fill the glass with milk, shake well, strain into a large bar glass, grate a little nutmeg on top, and serve with straws.


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Aunt Caroline's Dixieland Recipes - 1920

EGG NOG — MARYLAND STYLE: Beat the yolk of one egg, add a teaspoonful of sugar, and a small pinch of salt, then pour in slowly stirring all the while a cup of milk. Pour in a glass and put spoonful of whipped cream on top and any quantity of "flavoring desired."


Hot Eggnog Recipes

The Up-to-date Bartenders' Guide - 1913

EGGNOG — HOT: Start with 1 tablespooiiful of sugar in mixing glass with 1 egg. Add 1/2 jigger Jamaica rum and 1 jigger brandy. Fill up with hot milk; shake; strain into tall thin glass and serve with nutmeg sprinkled on top.


Daly's Bartenders' Encyclopedia - 1903

BRANDY EGGNOG: Use a mixing glass. Mix together 1 teaspoonful of sugar; 1 fresh egg; 1-3 glasses of ice; 1 wine glass of brandy (Martel); and 1 pony glass of Jamaica rum. Fill the glass with milk. Shake well in a shaker, strain into a large bar glass, grate a little nutmeg on top, and serve with straws. This eggnog recipe is a very popular holiday drink, and, like all other drinks where an egg forms a component part, it is very nutritious.



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