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Egg Nog Recipes Gone Wild

Egg nog is pretty incredible stuff, in my humble opinion. It is delicious. It is delicious. Did I mention that it is delicious? Behind pumpkin, it is my second favorite flavor of all time. Best part about egg nog? It is incredibly healthy and nourishing if you make it yourself.

I have found that you can replace milk with egg nog in many recipes and the results are fantastic. The only trouble I have had making this substitution is where there is chocolate involved. The chocolate tends to overpower the egg nog, making it less noticeable. No bueno.

Here are three of my favorite egg nog recipes along with several recipes which I have successfully used egg nog in. I am also linking to some of my favorite egg nog recipes from fellow bloggers. Enjoy! And remember, egg nog can be enjoyed year round!

Egg Nog Recipes Gone Wild Follow Me on Pinterest

Homemade Egg Nog
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Ingredients
  1. 4 cups whole milk (raw milk is best)
  2. 4 cups cream
  3. 12 egg yolks (from free range chickens or organic if possible)
  4. 3/4 cup pure maple syrup
  5. 2 tsp. ground cinnamon
  6. 3/4 tsp. ground nutmeg
  7. 1/4 tsp. ground cloves
  8. 2 tsp. vanilla bean paste or pure vanilla extract
Instructions
  1. Combine all ingredients in a blender and blend until smooth. If using for baking, you can use immediately. If you are planning on drinking, chill in the refrigerator for at least 4 hours before serving. This helps the flavors merry.
Hybrid Rasta Mama http://www.hybridrastamama.com/

 
Coconut Egg Nog
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Ingredients
  1. 8 egg yolks
  2. 4 cups coconut milk
  3. 1/3 cup pure maple syrup OR ¼ cup honey
  4. 1/4 tsp. ground cinnamon
  5. 1/2 tsp. ground nutmeg
Instructions
  1. Combine all ingredients in a blender and blend until smooth. If using for baking, you can use immediately. If you are planning on drinking, chill in the refrigerator for at least 4 hours before serving. This helps the flavors merry. Top with some freshly grated coconut for added zip!
Hybrid Rasta Mama http://www.hybridrastamama.com/

 
Coquito (Puerto Rican Egg Nog)
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Ingredients
  1. 1 large can evaporated milk
  2. 1 pint heavy whipping cream – whipped into whipped cream
  3. 4 egg yolks
  4. 1/4 tsp. ground cinnamon
  5. 1 tbsp. vanilla bean paste of pure vanilla extract
  6. 1 1/2 can cream of coconut
  7. 1 1/4 c. rum
Instructions
  1. Combine all ingredients in a blender and blend until smooth. Chill in the refrigerator for at least 4 hours before serving. This helps the flavors merry.
Hybrid Rasta Mama http://www.hybridrastamama.com/

 

Just in case you are a history buff, here is a brief history of Egg Nog courtesy of What’s Cooking America.

Eggnog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century. Eggnog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time. An alternative British name was egg flip.

It all began in England, where eggnog was the trademark drink of the upper class. “You have to remember, the average Londoner rarely saw a glass of milk,” says author/historian James Humes (July 1997, “To Humes It May Concern”), former speech writer and adviser to four presidents. “There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry.” But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to these  shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather’s holiday revels.”

An English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Rich, strong eggnog — the richer and stronger, the better — is no stranger to holiday celebrations in New Orleans, and at this  time of year the drink takes its place alongside syllabubs on the traditional southern table. (Syllabub is a less potent mixture than eggnog but just as rich. Made with milk, sugar and wine, it straddles the line between drink and liquid dessert.)

Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk. Mexican eggnog, known as rompope, was  created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru, holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco.

The Germans make a eggnog or rather egg soup with beer (Biersuppe). Here in Iceland, we do have a soup here that resembles eggnog somewhat but there is no alcohol in it. It is served hot as a dessert. Other than that, we have nothing that resembles eggnog and no eggnog traditions.

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Comments

  1. Thank you for posting this!!! Just yesterday I was telling my hubby I would love to make our own eggnog! These recipes are great!

  2. Have you ever tried making Eggnog French Toast? I tried just dipping the bread in eggnog (thinking… it has eggs, right?). NOT the way to go! I’d like to try again, just replacing the milk in my usual recipe.

  3. Thank you for posting another list of recipes that I have to sample. I have now officially given up any semblance of avoiding indulgence during the holidays. And happily so. I may not fit into my jeans by Jan, but I’ve got plenty of yoga pants and these recipes are so worth it!

    There’s a noticeable lack of rum in these recipes. Guess I’ll have to drink it up while I’m cooking so I don’t run out of egg nog before the rum ;)

    I am expecting the “Hybrid Rasta Diet” come January 1st, though ;)

  4. I think I am in love with you!! First the pumpkin post and now this!! I look forward with eager anticipation every year for egg nog to come out and while I am generally annoyed at how businesses go straight from Halloween to Christmas this year I was excited to see the egg nog out so early. I have always been too chicken to try and make my own.
    I have done egg nog french toast but never egg nog pancakes, gonna have to try those tomorrow!! YUMMY! Gonna try the egg nog Holiday bread too this week.

  5. Alright, I tried adding Eggnog to my French Toast dip instead of milk… it turned out kind of boring and I missed using peanut butter on the toast. I didn’t figure it would go well with the eggnog. Perhaps if I had sprinkled it with nutmeg…

  6. Zoie – hee hee. Yeah, I left the rum out figuring people would add it in if they wanted to. I sure do and lots of it! ;) What is egg nog without the rum right?

    Jorje – I have not had good luck on the egg nog french toast front either. It didn’t taste egg noggy enough for me. I even sprinkled it with nutmeg but it didn’t help. I think that the density of the bread soaks up too much of the egg nog flavor.

  7. Have you tried making eggnog with kefir instead of milk? Or yogurt? Adds in lots of beneficial bacteria and much much health!
    Nadine lebean

  8. These egg nog recipes look fantastic. I guess I’ll have to first make some egg nog and then start experimenting. I love the idea of egg nog pancakes. I’ll probably try that one first. I hope my kids like it enough to avoid dunky. Pancakes without dunky are sooooo much less messy, a nice, quick snack.

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