The Wolseley Shares Its Iconic Eggnog Recipe

The idea of making a drink with eggs isn’t the most appetizing. Yet eggnog remains the ultimate – if divisive – festive drink: creamy, sweet and infused with cinnamon, it has a distinctly Christmassy feel. But how to concoct the perfect version? Below The Wolseley, one of London’s most famous restaurants which has been serving the tipple for many years, shares its long-standing recipe.

What Is Eggnog?

Also known as milk punch, eggnog is a traditional festive drink dating back hundreds of years. It’s made using eggs, sugar, milk and vanilla extract, which are whisked together to make a frothy mix, alongside wintry spices like cinnamon and nutmeg. The drink is then laced with alcohol such as bourbon, rum or brandy (or all three!). It’s then left to refrigerate for a couple of days, which allows the flavours to develop, resulting in a frothy beverage which can be enjoyed chilled or heated.

Where Did Eggnog Originate?

It’s thought eggnog derives from a British drink called ‘posset’, which dates back to early medieval times. At the time, the ingredients needed (eggs, sugar, alcohol) were expensive, so it was mainly enjoyed during special occasions, particularly among the wealthy. 

Eventually the drink found its way to America, where the first president George Washington helped establish its reputation as a Christmas tradition – according to records, he would serve ‘an eggnog-like drink to visitors at Mount Vernon complete with sherry, rum, and rye whiskey’. 

So where did the name come from? It’s unclear: some historians say it comes from ‘nog’ or ‘grog’, Old English words for beer, while others say it comes from the word ‘noggin’, which refers to a small wooden cup.

Over the years, different parts of the world have created their own versions. In Mexico, for instance, it’s known as rompope and made with cinnamon, vanilla and rum, while in Puerto Rico the eggs are left out and coconut juice is added.

Recipe: How To Make Eggnog

Ingredients:

• 50ml evaporated milk 
• 15ml spiced rum 
• 10ml bourbon 
• 7.5ml cognac 
• 35g light brown sugar 
• Vanilla pod 
• Cinnamon stick 
• Egg yolk
• Garnish: Grated nutmeg 

Method: 

1. Whisk the egg yolks and caster sugar in a bowl until the mixture is pale yellow and thick, good quality eggs recommended. 
2. Add the evaporated milk, the spices and the spirits slowly whilst mixing continuously. 
3. Refrigerate for 1-2 days for the flavours to develop.

Recipe from The Wolseley