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Why You Need to Get Excited About Eggnog

Eggnog is a marvellous thing. A Christmas drink so indulgent it could easily pass as pudding, this sweet, festive cocktail is an institution in America – so why have we Brits not embraced it in the same way?

We’re not sure, is the answer to that! In fact our team, following some crucial taste testing, could find no good reason not to love this most decadent of drinks. It’s true people may be put off by the odd-sounding name, or the presence of egg in a drink, but there’s no need to be afraid! Just taste it – you’ll soon change your mind!

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You might be surprised to hear that Eggnog was once a popular drink here in Great Britain. In the 18th Century the aristocracy were quite partial to a glass or two, mixing it with brandy, Madeira or sherry for a little kick. It first crossed the Atlantic around this time, where it was mixed with Caribbean rum. It even caused a little controversy in 1826, when alcoholic Eggnog was smuggled into the barracks of the United States Military Academy, resulting in the famous ‘Eggnog Riot’, and the court-martialling of no less than 20 cadets! 

Eggnog typically contains milk, sugar, raw eggs and spices – usually nutmeg. It can also be thickened with cream or gelatin, and is often flavoured with vanilla. As it’s typically consumed around Christmas time toppings show blatant disregard for the drinker’s waistline – it can be topped with anything from whipped cream and meringue to ice cream and chocolate curls.

Now with all that talk of the wonder of Eggnog we bet you’re craving a cup. Don’t fear – it’ll soon be in your grasp! Just follow Martha Stewart’s easy recipe and the finest cup of Eggnog shall by yours. 


  • 6 large eggs, separated
  • 3/4 cup superfine sugar
  • 2 cups whole milk
  • 3 cups heavy cream, plus more for garnish
  • 1/2 cup bourbon, preferably Maker’s Mark
  • 1/4 cup dark rum, preferably Mount Gay
  • 1/4 cup Cognac, preferably Remy Martin Grand Cru
  • Freshly grated nutmeg, for sprinkling


1. Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and two cups of cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to one day.

2. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining cup of cream until stiff peaks form, and fold into the eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half). Sprinkle with nutmeg.


Would you like to see Eggnog at your Christmas party? Let us know what you think by tweeting @londonkitchen, we might just have to put it on our Christmas menus…


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