‘Tis the season for holiday cheer, and our favorite foods, like eggnog! And one of the best things about eggnog is that its main ingredient is ALWAYS in season… What’s that you ask? Must Be The Milk, of course!

The dairy farm families of New England are committed to producing this fresh, wholesome milk for us. And because of that we not only get to indulge in the beautiful farm scenery and landscape in our region, but we can also enjoy our favorite foods such as ice cream in summer, mugs of hot cocoa after long autumn walks, and eggnog during the holiday season.

Eggnog (some people split it into two words: egg nog) is a truly delicious holiday beverage – the nectar of the gods! It is traditionally made with milk or cream (sometimes both!), sugar, and whipped eggs. People often add spirits, such as brandy, rum or bourbon, and garnish it with a sprinkling of nutmeg and/or a cinnamon stick.

This amazing concoction used to be a drink for British royalty, but after crossing the Atlantic, eggnog became a drink for just about everybody. One early historian noted that the colonists “took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;…” (Source: colonists — Block, Stephen. “The History of Egg Nog”. Food History. The Kitchen Project.)

The fact that the American colonies had a steady supply of rum probably didn’t hurt when it came to eggnog’s popularity. Rum was plentiful and cheap, and so were eggs and milk (even back then, our New England dairy farmers knew their audience!).

Eggnog even once caused a riot, at the United States Military Academy in 1826, when a group of cadets smuggled whiskey into the barracks to make eggnog for a Christmas Day party. Fighting broke out and 20 cadets were court-martialed. ​(Source: http://www.sustainabletable.org/119/eggnog​)

These days, the only fight involving eggnog and your Christmas guests may be who decides what kind of eggnog will be served. But no need for bickering! There are a lot of easy-to-make variations on the classic eggnog that will satisfy everyone’s needs and tastes. Check out the WTNH segment that aired on Tuesday, December 16 and watch Heidi Harkopf, MS, RD, a Nutrition Specialist with the New England Dairy & Food Council, as she demonstrates different eggnog recipes that are sure to impress your holiday guests! All of these recipes can be used with lactose free milk as well for those who are lactose intolerant but don’t want to miss out on their favorite holiday treats. Enjoy!

Classic Eggnog (For those who are traditionalists at heart!)

4 cups of 2 % milk
6 eggs
2/3 cup sugar
2 tsp vanilla extract
¼ tsp grated nutmeg

Bring milk to a simmer. In a large bowl, beat together eggs and sugar until pale yellow. Slowly add hot milk to egg mixture. After fully combined, return the egg and milk mixture to the pot and slowly heat until 160˚ on a candy thermometer. Take off heat and pour eggnog through a strainer. Add vanilla and nutmeg.

Chocolate Eggnog (For all those chocolate lovers out there. Aren’t we all?!)

4 cups of 2 % milk
6 eggs
2/3 cup sugar
2 tsp vanilla extract
3 oz. chopped semi-sweet chocolate

Bring milk to a simmer. In a large bowl, beat together eggs and sugar until pale yellow. Slowly add hot milk to egg mixture. After fully combined, return the egg and milk mixture to the pot and slowly heat until 160˚ on a candy thermometer. Take off heat and pour eggnog through a strainer. Add vanilla and chocolate and stir until chocolate is melted.

Pumpkin Eggnog (We can’t get enough pumpkin!)

4 cups 2% milk
6 eggs
1 can (15 oz.) pumpkin puree
2/3 cup sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla

Bring milk and pumpkin puree to a simmer. In a large bowl, beat together eggs and sugar until pale yellow. Slowly add hot milk/pumpkin to egg mixture. After fully combined, return the egg and milk mixture to the pot and slowly heat until 160˚ on a candy thermometer. Take off heat and pour eggnog through a strainer. Add cinnamon, nutmeg and vanilla.