While Christmas delicacies are generally all about warm, delicious comfort foods and steaming hot beverages, there’s one notable exception: Eggnog.
Found in countries around the world during the holiday season, the tasty beverage is traditionally made with milk, eggs, sugar, and spices. While it is occasionally served warm, it’s most often enjoyed cold. Sometimes, alcoholic beverages such as brandy or rum are also added, and it becomes known as milk punch or egg milk punch.
Commercial versions are readily available throughout the holiday season and usually start popping up in the refrigerated sections of supermarkets around Thanksgiving. More recently, eggnog has even been added to coffee drinks such as eggnog lattes or tea, and the flavor is turning into the "pumpkin spice" of the winter season.
Eggnog dates back to at least the 19th century, if not earlier. While the exact etymology of the name is debatable, one theory states that it’s an American phrase introduced in 1775 and referring to a drink consisting of eggs and nog—“nog” meaning “strong ale.” George Washington is known to have served an “egg nog-like drink” to visitors.
While the traditional drink already fares well in the warmer months, it can be transformed into the perfect festive summer treat in the form of an Eggnog Milkshake.
Eggnog Milkshake Ingredients
Special Note: This recipe uses a homemade "cooked" eggnog as its base, as the raw version can be a bit scary. You can also use commercial pre-made eggnog, although that can be tricky to find in the summer months!
- 4 eggs
- 1/2 cups sugar
- 1 ½ cups milk, any kind
- 1 ½ cups heavy cream
- ½ tsp. vanilla
- Three cups vanilla ice cream
- Whipped Cream
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
Special Equipment Needed
- Blender
- Saucepan
- Whisk
- Wooden spoon, to stir
How To Make An Eggnog Milkshake
- Mix eggs and sugar in an unheated saucepan until sugar has been fully incorporated.
- Stir in milk and then cook over low heat. Keep stirring until mixture coats a spoon. (You can also use a food thermometer and stop when it reaches 160 degrees.
- Remove from heat. Add heavy cream; whisk until incorporated.
- Add vanilla and spices.
- Taste test and adjust ingredients accordingly. Some people also like to add Clove!
- Transfer cooled down mixture into a container and refrigerate until cold.
- Add eggnog mixture to blender, along with 3 scoops of vanilla ice cream. Add additional cinnamon if desired.
- Blend mixture for about 20 seconds, or until smooth.
- Pour into a glass and top with whipped cream and a sprinkle of cinnamon.
- Lounge by the pool and enjoy the taste of Christmas in July!
Be sure to check out some other holiday favorite recipes straight from The Elf Squad Kitchen!
