Eggnog is synonymous with Christmas. This notorious drink which is a perfect blend of cream, spice and booze has an interesting past. It is believed that eggnogs have its roots in a medieval British drink known as posset, which is a milk beverage made with wine or beer, cream, sugar, and egg, combined together and thickened with anything from bread to oatmeal.
According to the Wall Street Journal, there’s been a shortage of eggnog this season, but what most people are forgetting is that this seasonal concoction can be easily made at home. In the spirit of Christmas, we bring you four brilliant recipes for eggnogs and a superb eggnog pancake recipe for those of you who wants to go a step further. Cheers!
Eggnog with a twist by Chef Ashish Ugal, The Taj Mahal Hotel, New Delhi
500ml soya milk or 700ml coconut milk
6 – Eggs
3 tsp – Demerara sugar
2 tsp – Fine sugar
120ml Cognac or 60ml Cognac and 30ml Cointreau
1 stick – Fresh vanilla pod
1 tsp – Orange and meyer lemon zest
1 tsp – Cocoa powder
1 – Truffle
* In a mixing bowl, add the egg yolks and the demerara sugar. Use a hand blender or simply whisk the mixture into a silky, smooth consistency. Allow the mixture to rest for half an hour in ice water.
* Warm the cognac and cointreau with the orange and meyer lemon zest and then let it cool.
* Let the soya milk or coconut milk simmer with the vanilla pod and fine sugar for a while and then cool it down to 4 degrees celsius.
* Add the egg yolk and demerara sugar mixture to the chilled liquid.
* Using a whisk whip up the egg whites until they reach a stiff peak consistency.
* Now, fold in the whipped egg whites into the milk and yolk mixture.
* To this mixture add the earlier cooled cognac and cointreau concoction and fold.
* Pour it into serving glasses and top up with some freshly ground/grated truffle and cocoa powder.
Eggnog cocktail by Chef Ashish Deva, Jaisalmer Marriott Resort & Spa
1 – Egg white
1 – Egg yolk
100ml – Milk
7 tsp – Castor sugar
20ml – Thick cream
A pinch of nutmeg
30ml – Bourbon whiskey
* Whisk the egg white and yolk together. Then add milk, castor sugar and the thick cream to it.
* Add a pinch of nutmeg to the bourbon whisky and shake well.
* Combine them all and serve in a coupe cocktail glass.
* You can garnish it with cinnamon stick and a nutmeg rim.
Eggnog recipe by Vivanta by Taj, Gurgaon
2 – Eggs, separated
75g – Castor sugar
60ml – Milk
30ml – Heavy cream
30ml – Dark rum
30ml – Bourbon whiskey
A pinch of grated nutmeg
Whipped cream to serve
* In a large bowl, beat together the egg yolks and half the sugar until light.
* Stir in the milk, heavy cream, bourbon and rum.
* In another bowl, beat the egg whites with the remaining sugar until they reach a stiff peak consistency.
* Fold about a third of the egg whites into the yolk mixture.
* Serve in punch or tea cup topped with whipped cream and freshly grated nutmeg.
Special eggnog by Chef Nishant Choubey, Dusit Devarana Hotel, New Delhi
90ml – Milk
60ml – Cognac
1 – Egg yolk
15ml – Light cream
Nutmeg to sprinkle
Cinnamon powder to taste
Cloves to taste
Vanilla extract to taste
20g – Sugar
* Combine milk, cloves, 1/2 tps vanilla extract, and cinnamon in a saucepan, and simmer for 5 mins. Slowly bring milk mixture to a boil.
* In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
* Whisk hot milk mixture slowly into the eggs and pour it into a saucepan.
* Cook over medium heat, stirring continously for 3 mins, or until thick. Do not allow the mixture to boil.
* Strain to remove cloves, and let it cool for about an hour.
* Stir in rum, cream, 2 tsp vanilla, and nutmeg.
* Refrigerate overnight and serve it to your loved ones the next day.
Eggnog pancakes by Chef Vaibhav Bhargava, Sheraton New Delhi Hotel
350g – Flour
15g – Baking powder
5g – Salt
45g – Sugar
3g – Nutmeg
350g – Eggnog
1 – Cold egg
45g – Melted butter
5g – Vanilla
5g – Cinnamon
20g – Maple syrup
50g – Strawberry
20g – Berry compote
20g – Whipped cream
5g – Icing sugar
* Mix flour, baking soda, salt, nutmeg and half of the icing sugar in a large bowl.
* Add eggnog, egg, butter and vanilla and stir it continously till it’s smooth.
* Heat a non-stick pan over medium heat and pour 1/4 cup pancake batter into the centre. Heat until small bubbles start appearing in the centre and a lip starts forming around the edge of the pancake. Flip the pancake and repeat until it’s slightly golden in colour.
* In a small bowl, combine remaining sugar and cinnamon. Sprinkle atop the pancake and drizzle maple syrup.
* Garnish with whipped cream, berry compote and strawberry and dust with icing sugar.