23 December 2025
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When there’s eggnog at the dinner table, you know the holiday season has officially started. All over the world, it has become a favourite drink not just for Christmas, but also for New Year’s Eve. In Thailand, partygoers have been quick to embrace this traditional drink of the West whose main components include milk, eggs, sugar, cream and most important of all, alcohol.
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” which is a wooden mug the drink was served in.
Everyone has their own version of the perfect eggnog and here in Thailand, the German chefs Thomas and Mathias of Three-MICHELIN-Star restaurant Sühring have concocted their own version based on their Grandmother’s recipe. Let the holidays begin!
Eggnogg (Serves 20)
Ingredients:
- 9 pieces, fresh egg yolk
- 50 grams, icing sugar
- 380 milliliter, condensed milk
- 200 milliliter, Mekhong Thai rum
- 2 pieces, vanilla pods
Instructions:
- Mix the egg yolk in a Thermomix or food processing machine for 5 min at 80 degrees
- Add milk, sugar and vanilla pods, continue mixing for another 5 mins at 80 degrees
- Strain the egg mixture through a sieve and into a bowl
- Cool it down on an ice bath and add rum to taste
Header image: © Shutterstock, Anuwat Senivansa Na Ayudhya/The MICHELIN Guide Thailand
