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Holiday Egg Nogs From Around the World
Try these easy recipes for traditional egg nogs...

Egg Nog is a traditional Christmas drink that has disappeared from many menus because of the problems with eating uncooked eggs. In recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. The chance of using an egg that that will make you sick is less than the chance of winning the lottery, but most people choose to stay away from eating raw eggs, just in case!

The solution for egg nog lovers is simple - cook the eggs before you drink them. Then just make sure to keep the egg nog refrigerated...

Classic Cooked Egg Nog*
6 eggs
¼ cup sugar
¼ teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Serve garnished with whipped cream and nutmeg! (Courtesy - Iowa Egg Council)

*Variations on this recipe call for adding one to two cups of Rum, Kahlua, Whiskey or your favorite spirits to the basic egg nog - some cooks substitute a pint of heavy cream for a pint of the milk or just use half and half instead of milk for a richer, creamier egg nog. You can also use low fat milk and a sugar substitute if you are watching your calories.

Regional recipes for eggnog are also very popular during the holiday season...

Coquito - Puerto Rican Egg Nog
Miriam Hernadez was the star at office Christmas parties with her traditional Puerto Rican coquito recipe. Mix a big batch. This drink is delicious, but watch out for the alcohol. It tastes so good you'll want seconds and thirds and...

3 egg yolks, beaten
1 12 oz can evaporated milk
1 14 oz can cream of coconut (Coco Lopez)
1 14 oz can sweetened condensed milk
1 cup Puerto Rico white rum (Bacardi or Captain Morgan if you like spiced rum)
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Beat egg yolk in a bowl until they get thick. In large saucepan, beat together eggs and evaporated milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining ingredients. Cover and refrigerate. You should make this a day or two ahead of time. The flavors really combine as it chills. If you don't have time, make sure to chill it for at least three to four hours. Serve garnished with an extra sprinkle of cinnamon!

Coquito - without Eggs
If you want to avoid eggs altogether, but you really want to serve coquito, here's a great recipe that leaves out the eggs, but still is a sweet, creamy, coconut delight. Served without the rum this makes a great drink for the kids!

2 cans coconut cream
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1 cup rum
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg

Blend all of the ingredients in a blender on high for 5 minutes then store the coquito in your refrigerator. The bottom shelf is usually the coldest part of the average refrigerator so that's where you should store the drink until you are ready to serve it. Tradition dictates letting the coquito warm for a just a few minutes before it is served, so take it out of the 'fridge about five minutes before.

Rompope - Mexican Egg Nog
This one uses almonds instead of the coconut flavor of the coquito and lots of eggs!

1 quart whole milk OR half and half
1 cup sugar
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
*1/4 cup finely ground almonds OR 1/4 cup almond meal OR
2 teaspoons almond extract
12 egg yolks
1 or 2 cups white rum, or brandy

In large bowl beat the egg yolks until they are thick. In a large sauce pan combine the milk, sugar, vanilla, almonds and cinnamon. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining ingredients. Cover and refrigerate. You should make this a day or two ahead of time. The flavors really combine as it chills. If you don't have time, make sure to chill it for at least three to four hours. This one is traditionally served in small glasses!

*The traditional rompope was made without the almonds - so if you are a purist, you can leave them out.

Both the coquito and the rompope can be stored in glass bottles and make great hostess gifts!

A Dutch version of eggnog with cognac, Advocaat, leaves the milk out and is more a custard than an eggnog. You eat it with a spoon! Creamy and delicious served with whipped cream or just plain. In Denmark, eggnog is called Æggekop and the beaten stiff egg whites are folded into the mixture and Syllabub is a close relative that doesn't use eggs. Eierlikör, Egg Liquor from Germany is another eggnog variation. The Eierlikör recipe can be made with rum and and grain alcohol although our sources advise that the best taste comes with adding cognac.

Celebrate your heritage or just celebrate with eggnog at your holiday get-togethers!

Related Web Sites

The History of Egg Nog

The Joy of Egg Nog

Egg Nog Recipes