Eggnog was originally made of milk or cream, sugar, raw eggs, some type of alcohol, and various spices.
However, the 1800s Christmas Eggnog recipe below states that milk or cream defiles that Christmas delight!
Today you can buy many types of commercially prepared eggnogs including those that use almond, rice, or coconut milk.
FROM 1800s COOKBOOKS:
NOTE: Most of the recipes spelled Egg Nogg with two ‘gs’ at the end. I rather like it. It matches the two ‘gs’ in the word “egg.”
Beat till very light and thick, the yolks only of six eggs. Gradually stir the eggs into a quart of rich unskimmed milk, and add half a pound of powdered loaf sugar, a half pint of brandy, and a grated nutmeg. Next beat three whites of the eggs by themselves, and stir them quickly into the mixture. Divide it into two pitchers, and pour it back and forward from one pitcher to the other till it has a fine froth. Then serve it in a large china bowl with a silver ladle in it, and distribute it in glasses with handles.
CHRISTMAS EGG NOGG
Have all ingredients, eggs, sugar, brandy, and whiskey, thoroughly chilled before beginning, and work very, very quickly. Beat the yolks of eighteen eggs very light with six cups of granulated sugar, added a cup at a time. When frothy and pale yellow, beat in gradually and alternately a glassful at a time, a quart of mellow old whiskey, and a quart of real French brandy. Whip hard, then add the whites of the eggs beaten till they stick to the dish. Grate nutmeg over the top, and rub the rims of the serving glasses with lemon or orange rind cut into the fruit. The glasses and spoons should be ice-cold.Fill carefully so as not to slop the sides, and serve at once.
If wanted for an early morning Christmas celebration, beat up yolks and sugar the night before, stand on ice along with the liquor, and keep the unbeaten whites likewise very cold. At morning freshen the yolks a little, then add the liquor, and at last the whites newly frothed. This is the only simon-pure Christmas egg nogg. Those who put into it milk, cream, what not, especially rum, defile one of the finest among Christmas delights.
FOAMY EGG NOGG
Separate the yolks and whites of two eggs. Mix the yolks with one tablespoon sugar, one-half cup cream or milk, and two tablespoons fruit juice or one-half teaspoon vanilla and beat thoroughly. Beat the whites stiff and fold into the first mixture, retaining a tablespoonful of the beaten white. Pour into a tall glass, put the remaining white on top, and serve.
WHITE EGG NOGG
For invalids, especially fever patients. Whip the white of a new laid egg as stiff as possible with the least suspicion of salt. Add to it three heaping spoonfuls of sterilized cream whipped light. Beat in two tablespoons powdered sugar, then add a gill* of the best French brandy. A variant is to omit the sugar and mix with the frothed egg and cream more than a gill of vermouth, using French or Italian, according to taste.
*gill – four ounces in the U.S. and five ounces in the U.K.
JUNKET EGG NOGG
Beat the white and yolk of egg separately, very light, then blend the two. Add one tablespoon sugar dissolved in 2 teaspoons rum, brandy or wine. Heat one cup milk lukewarm, stir into the egg mixture, and add quickly one-half Hansen’s Junket Tablet* dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.
These tablets were a commercial Rennet Extract. sold by the Junket Company.
FROZEN EGG NOGG
Put one quart of milk, a good sized stick of cinnamon, six cloves and six whole allspice in a double boiler and scald. Beat the yolks of a dozen eggs until thick and light, gradually adding two cups of sugar, beating constantly. Add one-half teaspoon each of salt and nutmeg. Strain spices from milk and pour milk slowly into the egg mixture and continue beating. Cook over hot water, stirring constantly until thick enough. Remove from the stove, cool, then add three pints thick cream and freeze slightly. When about to serve, add one-fourth cup each of Jamaica rum and cognac.