The History of Eggnog From Wikipedia:
The origins, etymology, and the ingredients used to make the original eggnog drink are debated. Eggnog may have originated in East Anglia, England; or it may have simply developed from posset, a medieval European beverage made with hot milk.
The "nog" part of its name may come from the word noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. However, the British drink was also called an Egg Flip (from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it).
Another story is that the term derived from egg and grog, a common Colonial term used for the drink made with rum. Eventually, that term was shortened to egg'n'grog, then eggnog. One very early example: Isaac Weld, Junior, in his book Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: "The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;..."
In Britain, the drink was popular mainly among the aristocracy. Those who could get milk and eggs mixed it with brandy, Madeira or sherry to make a drink similar to modern alcoholic egg nog. The drink is described in Cold Comfort Farm as a Hell's Angel, made with an egg, two ounces of brandy, a teaspoonful of cream, and some chips of ice, where it is served as breakfast.
Eggnog crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America. When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey, and eventually bourbon in particular, as a substitute.
The Eggnog Riot occurred at the United States Military Academy on 23–25 December 1826. Whiskey was smuggled into the barracks to make eggnog for a Christmas Day party. The incident resulted in the court-martialing of twenty cadets and one enlisted soldier.
from Woodhouse Chocolate via The Nibble
1/4 cup sugar
Dash of salt
3 cups whole milk
6 ounces of quality dark chocolate, chopped
2/3 cup cold heavy cream
2 tsp vanilla extract
1 Tbsp freshly-ground nutmeg
1/2 cup Bourbon
Fresh-grated nutmeg for garnish
Place chopped chocolate in medium mixing bowl and set aside. Also have at the ready the heavy cream in measuring cup or pitcher.
In second medium-size bowl, whisk together eggs, sugar and salt. Whisk in milk, then pour mixture into saucepan.
Heat egg mixture over medium-low heat, stirring constantly until it reaches 160°F. Be careful to heat gently and remove from heat as soon as the mixture reaches 160°, or eggs will curdle.
Pour about 1/2 cup of hot egg/milk mixture over chocolate and pour rest back into bowl in which you whisked it in. Immediately, stir cold cream into the egg/milk mixture in bowl (not chocolate bowl). With small whisk, start whisking in center of chocolate mixture, working in small, circular motions to emulsify chocolate.
When you have smooth, homogenous mixture, gradually add rest of egg/milk mixture.
Whisk in vanilla, nutmeg, and Bourbon.
Chill for several hours, preferably overnight, to mellow flavors.
Serve cold, with dollop of whipped cream and sprinkling of grated nutmeg.
Spicy Mexican Chocolate Eggnog
from Martha Stewart
2 quarts whole milk, plus more if needed
1 3/4 cups sugar
1/2 tsp coarse salt
1 vanilla bean, seeds scraped and pod reserved
4 cinnamon sticks
12 egg yolks
5 ounces bittersweet chocolate, melted
3 ounces milk chocolate, melted
2 cups heavy cream
1 1/4 cups brandy
Whole nutmeg, for garnish
Cayenne pepper, for sprinkling
Heat 2 quarts milk, sugar, salt, vanilla seeds and pod, and cinnamon sticks inlarge pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
Prepare ice-water bath. Whisk yolks in medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)
Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks.
Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.
Whisk cream until soft peaks form. Pour cooled eggnog into large serving bowl, and add brandy (Add more milk to eggnog if necessary to reach desired consistency.)
Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne.
Easy White Chocolate Egg Nog
from Sandra Lee, Food Network
1 quart egg nog
1/2 cup white rum
1/2 cup white chocolate liqueur
1 cup whipped topping
Grated white chocolate, for garnish
Pumpkin pie spice, for garnish
In punch bowl, combine eggnog, rum, and white chocolate liqueur.
When ready to serve, whisk egg nog to make it frothy and pour mixture into cups.
Place 1 heaping tablespoon of whipped topping into each cup.
Garnish each with grated white chocolate and sprinkling of pumpkin pie spice.