Egg’n’grog, download the recipe!

The origins of eggnog are debatable, but one thought is, it is a derived of “egg and grog” or “egg’n’grog”. Grog is the Colonial term from rum, which was eventually shorted to “eggnog”. This recipe, of uncooked eggnog, is one of many examples!

  • 6 eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoons salt
  • 4 cups half and half
  • 1/2 cup rum (optional), preferable white but dark is fine.
  • Dash of nutmeg
  • Dash of cinnamon

Separate eggs into two large bowls. Whisk together the egg yolks, sugar, salt and vanilla until creamy. Add rum and half and half. If you prefer a thicker eggnog see below*. Refrigerate eggnog mixture and egg whites for several hours.

Before serving, whip the egg whites to a stiff peak. Fold egg whites and eggnog mixture together. Pour mixture into glasses and if desired, dash eggnog with nutmeg and cinnamon.

 *If you like a thicker eggnog replace two cups half and half with two cups milk and two cups half and half with two cups heavy cream. Add the milk to the eggnog mixture and whisk the heavy cream until a peak, folding it in with the egg whites and eggnog mixture.
DOWNLOAD the Egg’n’grog recipe here and print on a 4×6 index card! Egg’n’grog

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