Eggnog is a rich, creamy, thick holiday drink frothed with whipped egg whites and sprinkled with nutmeg that usually comes liberally dosed with whiskey, brandy or rum. If you’re like me, you can only drink a small amount of its deliciousness, not because of the alcohol, but because it’s so filling. For our family though, Christmas wouldn’t be complete without a frothy cup to share with all our friends and family at our annual holiday party.
My sons and I carry on a tradition started long ago by my great grandmother who made eggnog for her guests at her annual Christmas party. In fact, we use her secret recipe finally handed down on her deathbed. Really! She wouldn’t tell any of her friends how to make her eggnog until finally one pried it out of her when at last, she was unable to get out of bed to host her party.
There’s a fun story about how the friend returned to accuse her of not sharing the real recipe because theirs didn’t taste nearly as good as hers. I’ll let you in on her secret eggnog recipe and why her friend’s attempt to duplicate her eggnog didn’t work, but first, I want to let you know the best way to drink eggnog: on top of a cup of Teeccino!
Truly, Teeccino Eggnog Latte is absolutely heavenly! I was so surprised the first time I tried it because I discovered that eggnog really tastes much better when diluted in a brimming cup of Teeccino. With its deep roasted body, Teeccino gives the richness of eggnog the perfect platform to become a fabulous holiday treat.
My recommendation is to gather the family and make my Great Granny’s recipe together. It’s not that hard and I’ve made it easy by taking photos of the preparation. Everyone can help and you’ll be rewarded when you top a cup of Teeccino with frothy eggnog. Upon first sip, you and your family will be transported to heaven this Christmas!
Here’s my great granny’s secret recipe on the typewritten sheet of paper that was given to me by my grandmother!
- 12 brown eggs from free range chickens
- 1 quart milk, organic preferably
- 1 1/2 quarts Half & Half, organic preferably
- ¾ lb brown sugar
- ½ tsp salt
- Pinch of Cream of Tartar
- 1 tbsp nutmeg
- 7 oz brandy
- 7 oz dark rum
Start by breaking the eggs and dividing the whites from the yolks by putting the yolks in a large bowl and the whites in smaller bowl. Be very careful to make sure you don’t get any yolks in the egg whites bowl as that will keep them from frothing correctly.
Add the sugar a bit at a time while beating with an electric mixer. Then add the salt.
Pour the brandy and then the rum down the side of the bowl while beating them into the egg and sugar mixture.
Add the milk and the cream, beating until perfectly smooth.
Add a pinch of Cream of Tartar to the egg whites. Cream of Tartar is the residue of an acid called Tartaric acid that is left over on the side of a wine barrel after making wine. It keeps bubble stiff and stops them from deflating which is just what you want for the best frothy eggnog!
Beat the egg whites in their bowl until you can make little stiff peaks with the froth.
With a large spoon, carefully fold in the egg white froth into the large bowl by scooping the eggnog mixture over the froth. Allow some of the froth to stay on the surface. Don’t mix too much so the frothy whites keep the eggnog light.
Sprinkle nutmeg on the top of the eggnog.
For Serving Pure Eggnog:
With a ladle, scoop into small cups Hint: Have a cloth or sponge ready to wipe up some of the extra foam that may go over the side of the cup. Or if your guests are willing, they can lick it off!
For Serving Teeccino Eggnog Lattes:
In a festive mug, pour it 2/3rd full with brewed Teeccino. I recommend using one of our creamy flavors like Caramel Nut but really, any Teeccino flavor is delicious with it. Using a small ladle, dip into the eggnog to pour in some of the liquid to the cup of Teeccino. Top the cup with the frothy foam. Sprinkle the top with extra nutmeg. OMG, you won’t believe the first sip of heaven!