Eggnog, a rich and creamy beverage traditionally enjoyed during the holiday season, has been around for centuries. Its origins can be traced back to medieval England, where it was known as “posset,” a hot drink made with milk, eggs, and spices. Over time, the recipe evolved and became more popular, eventually making its way to the Americas.
Today, eggnog is a staple of holiday celebrations, often served chilled or spiked with rum or brandy. While the classic recipe is delicious, there are endless possibilities for customization. One way to add a unique flavor to your eggnog is to use a blend of spices.
Eggnog spice is a combination of warm and aromatic spices that perfectly complement the eggnog’s creamy base. Common spices include cinnamon, nutmeg, cloves, and allspice. These spices can be used whole or ground, depending on your preference.
Eggnog is a good source of protein, calcium, and vitamin D. It is also a relatively high-calorie beverage, so it is best enjoyed in moderation.
Eggnog spice is a simple way to add a touch of holiday cheer to your eggnog. With its warm and inviting flavors, it is sure to become a favorite part of your holiday celebrations. So gather your ingredients, spice it up, and enjoy!
Eggnog Spice Recipe
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups milk
- 2 whole cloves
- 1 3-inch cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Rum or brandy optional
- Ground cinnamon for garnish
Instructions
- In a large bowl, whisk together the egg yolks and sugar until light and fluffy.
- In a medium saucepan, combine the milk, cloves, cinnamon stick, nutmeg, and allspice. Bring to a simmer over medium heat, stirring occasionally.
- Slowly whisk the hot milk mixture into the egg yolk mixture, until well combined.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from the heat and stir in the heavy cream and vanilla extract.
- Strain the eggnog through a fine-mesh sieve into a pitcher or bowl.
- Chill for at least 4 hours or overnight.
- To serve, sprinkle with ground cinnamon and add rum or brandy, if desired.