Eggnog is a group of sweet cocktails, the main ingredient of which is an egg yolk whipped with sugar. Over time, dairy products, spices and even alcoholic beverages appeared in the composition. We will consider the method of preparing alcoholic eggnog according to an easily reproducible recipe at home.
Historical information
There are several versions of the appearance of the cocktail. The Germans attribute the invention of the recipe to their compatriot, confectioner Manfred Keukenbauer, who experimented with preserving sweets. He named the drink “Kuddelmudel” (German for “mixture”).
The British consider eggnog to be an offshoot of another famous Christmas cocktail, Egg Nog, which is prepared according to a similar principle. In turn, the Poles are sure that they were the first to mix the yolk with sugar and called it “kogel-mogel”.
In Russia, it is generally accepted that the first recipe for a mogul-mogul was invented by a cantor (leader of a church choir) from the city of Mogilev by the name of Gogel, who treated his throat in this way after losing his voice. Its medicinal version included egg yolks, salt and bread. Later, Countess Bronislava Potocka modernized the recipe by eliminating bread and salt and adding honey. Who and when began to add milk, cream and spirits is unknown.
Attention! Don’t confuse eggnog with the very similar British Egg Nog. The eggnog recipe necessarily includes whole eggs (yolks with proteins), while eggnog requires only yolks. Often, Egg Nog is served warm or hot, and eggnog (especially alcoholic) tastes better cold.
Alcoholic Gogol-mogul recipe
Ingredients for portions 4:
- milk (3-6%) – 350 ml;
- cream (33%) – 200 ml;
- chicken eggs (yolk) – 3 pieces;
- vodka (cognac, whiskey) – 100 ml;
- cinnamon – 1 stick;
- ground nutmeg – 0,5 teaspoon;
- sugar – 70 gram;
- vanilla – half a pod (optional);
- grated chocolate – for decoration (optional).
The optimal alcohol base is dark rum, cognac or whiskey (bourbon), but regular vodka will do. Cinnamon, nutmeg, and vanilla are optional ingredients, but I recommend adding at least one of them, otherwise the taste will be too milky. Of the eggs, only the yolks are required, and the amount of sugar can be increased to taste.
Technology of preparation
1. Add 150 ml of cream, all the milk, cinnamon, ground nutmeg and vanilla to the pan (pre-cut the pod into several parts and remove the seeds).
2. Bring to a boil over medium heat, stirring constantly, then immediately remove from the stove. Leave for 2-3 minutes, then remove the spices.
3. Mix chicken yolks with sugar and beat with a mixer until smooth. The finished mixture should be light and fluffy.
4. Strain the warm milk preparation through cheesecloth or strainer. Add the yolks with sugar in a thin stream, beating at low speed of the mixer or stirring vigorously with a spoon.
5. Pour in the alcohol base. Stir with a spoon. The mixture should be even and smooth.
6. After cooling to room temperature, remove the homemade eggnog in the refrigerator for at least 5-6 hours (the maximum shelf life is 3 days).
7. Whip the remaining cream (50 ml), add to the cold eggnog, mix lightly.
8. Pour the finished drink into glasses for serving. Top for decoration can be sprinkled with grated chocolate or nutmeg.
