Eggnog is a traditional Christmas and Holiday drink popular in Canada and the United States. Most people could not imagine a December without it!  During the Christmas season packaged eggnog is readily available in the milk sections of stores along with eggnog flavored cookies, ice cream and even yogurt .The origins of the drink are in Britain where eggnog was a drink only enjoyed by the upper classes. Brought to the Americas in Colonial days where milk and eggs were more available it soon became a popular beverage. These early versions were spiked and called "egg-and-grog". Eventually the term was shortened to "egg'n'grog", then "eggnog".

Whipping up a batch of rich, creamy eggnog is easy if you follow this simple recipe.

Homemade Eggnog

4 eggs, separated and at room temperature

1/3 cup sugar

pinch salt

1 Tbsp vanilla

1 tsp nutmeg

2 cups milk

1 cup heavy cream

(1/3 cup Brandy) optional

Add cinnamon or allspice to taste (optional)

Place 4 egg whites to a large bowl, use a hand blender to whip them just short of soft peak stage, 1 to 2 minutes.  Set aside.  In another bowl add 4 egg yolks, a tablespoon of vanilla and a teaspoon of fresh nutmeg along with 1/3 cup of sugar and a pinch of salt. Using the hand blender again, mix until combined, then pour in 1 cup of heavy cream and 2 cups of milk.

Blend this mixture until the cream and milk are incorporated, then add the egg whites and gently works them in to give the drink lightness and an airy texture. Transfer to a pitcher and refrigerate until cold.

Stir before serving and garnish with more nutmeg.

Makes 6-8 servings

Some people like to add alcohol especially for Holiday parties.  Thus the 'nog' in the eggnog! Traditionally Brandy is used but cognac, bourbon, rum, and whiskey are also options.

This creamy concoction is very rich  (and definitely not a low-calorie drink) but  this seasonal favorite makes a great once-a year treat.