When there’s eggnog at the dinner—or breakfast—table, you know the holiday season has officially started. All over the world, it has become a favorite drink not just for Christmas, but also for New Year’s Eve.
Originally enjoyed by the British aristocracy to keep warm during the winter, the word “eggnog” comes from two words—“grog,” which is another word for rum, and "noggins," referring to the wooden mug the drink was served in.
Everyone has their own version of the perfect eggnog. In Denmark, egg whites are beaten until stiff and folded in with rum and chilled. In Cuba, the crème de vie, or "cream of life," is made of sugar, egg yolks, vanilla extract and white rum. In Germany, it's known as Eierlikör or Eierpunsch.
German chefs Thomas and Mathias Sühring of their two-Michelin-starred eponymous restaurant in Bangkok have concocted their own version based on their Grandmother’s recipe using condensed milk and Mekhong Thai rum.
Here's how to make it at home. Let the holidays begin!
Ingredients (Serves 20)
- 9 pcs fresh egg yolk
- 50 g icing sugar
- 380 ml condensed milk
- 200 ml Mekhong Thai rum
- 2 pcs vanilla pods
1) Mix the egg yolk in a Thermomix or food processing machine for 5 min at 80 degrees
2) Add milk, sugar and vanilla pods, continue mixing for another 5 mins at 80 degrees
3) Strain the egg mixture through a sieve and into a bowl
4) Cool it down on an ice bath and add rum to taste
Here's What Our Inspectors Said About Sühring:
Home to the talented Sühring twins is this restored 1970s villa surrounded by tropical gardens. You can sit in the Dining Room or the Winter Garden, but the prized seats are at the counter in the kitchen. Their grandparents introduced them to traditional German techniques like fermenting, pickling and curing and the beautiful dishes on the 14-course menu are intricate and at times playful. The wine list focuses on biodynamic and organic producers.