I would have to imagine that at some point over the years of celebrating the holidays, we have all managed to toss back a few frothy, creamy, rich glasses of eggnog.
There are a plethora of different variations of this classic holiday beverage – it is staggering! You can enjoy your nog with or without alcohol. Eggnog can be produced from scratch or you can purchase it “ready-made” at the grocery store or liquor store. I have found recipes that call for fruit, wine, beer, sake, nuts, tofu, celery and even Roquefort cheese. I also found a recipe that requires aging the eggnog from three weeks to a year … yikes!
Usually, basic nonalcoholic eggnog consists of eggs, milk/cream, sugar and a touch of spice, like nutmeg. Because the core ingredients are so simple, you can add pretty much anything – within reason – to make your nog unique.
If you choose to make homemade eggnog, you can prepare it cooked or uncooked. The uncooked versions usually feature raw eggs. For those of you who may be a little skittish about using raw eggs, you can use pasteurized eggs or heat the eggs slowly at 160 degrees Fahrenheit to avoid harmful bacteria. Or you can use no eggs at all (substitute instant pudding mix) and call it “no egg nog.”
I have spoken with several people over the last two weeks about eggnog; 50 percent of the people I spoke with love eggnog and can’t imagine their holidays without it, while the other 50 percent rank it right up there with good old great-grandpappy’s brick-like fruitcake that has been recycled through their family for years.
I was recited many different recipes from local people who have been enjoying this frothy concoction for ages.
First up is a woman I spoke with from East Ridge, Linda, who told me that her husband, Edward, is in charge of making the eggnog each year. Apparently, Ed has a very colorful personality – he creates a different style of eggnog each year and calls his annual brew “Ed Nog” (very clever). She then informed me that her favorite batch of all time was about three years ago when he introduced “Bacon and Egg Nog” … oh my! They promised me that the sweetness of the nog and the saltiness of the bacon are a winning combination.
I also spoke with a lovely grandmother of six, Helen, from North Chattanooga who absolutely adores eggnog. She has been making eggnog for her family for nearly 30 years. She has managed to put her own personal touch on her nog, which she calls “Nannie’s Nanner Nog.”
I so enjoyed speaking with many different folks about their favorite eggnog recipes. One man in particular told me that he does the absolute best eggnog ever – he calls it “Quick Nog.” I intently got out my ink pen and a fresh piece of paper, eager to jot down all of the interesting, unique ingredients and preparation techniques. He explained: #1 go to store; #2 buy eggnog; and #3 drink eggnog.
Happy Holidays!