The History of Eggnog

This history of eggnog is fascinating, take a moment to drink it in…

by Esme Addison

There’s a moment in every December when certain flavors tell you the season has officially begun. Growing up in suburban North Carolina, it was the appearance of those familiar cartons of eggnog in the refrigerator, sitting right next to the Claxton fruitcake wrapped in shiny cellophane.

My dad always had the same warning. “This is very rich. If you drink too much, it’ll hurt your stomach.” Somehow, that made it even more special. Eggnog became this rare holiday treat, almost like a luxury, something to be savored slowly and never quite get enough of.

I’ll admit that eggnog is polarizing. That thick, creamy consistency puts some people off. The unique flavor, that distinctive nutmeg aroma, the way it coats your mouth. But for those of us who love it, eggnog is non-negotiable. And this creamy, rich drink has been warming people up for centuries, with a history as layered as its flavor.

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Medieval Origins

Long before eggnog appeared in American refrigerators, medieval Europeans were drinking something called posset, a hot, milky beverage made with wine or beer, cream, sugar, and eggs. It was the kind of drink you’d sip to ward off the cold or celebrate a special occasion.

By the 13th century, monks were known to drink posset with eggs and figs. The combination wasn’t just about taste. In an era before central heating and modern medicine, a warm, nourishing drink packed with protein and fat made practical sense. Posset was comfort and sustenance in a cup.

But it was also a drink of the wealthy. Milk, eggs, and sherry were expensive ingredients in medieval Britain, making posset a luxury item reserved for special occasions. It became traditional to use posset in toasts to prosperity and good health, a fitting drink for celebrations and important gatherings.

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The name “eggnog” itself has murky origins. One theory suggests it comes from “nog,” an obscure dialect word used throughout English history to describe strong beer. Another possibility is that the name refers to the wooden cup, or “noggin,” that was used to serve it. Either way, by the time the drink crossed the Atlantic, it had earned its distinctive name.

Eggnog Crosses the Atlantic

When European settlers arrived in Colonial America, they brought their posset tradition with them. But something interesting happened in the New World. What had been a luxury drink in Britain became far more accessible in the American colonies.

The reason was simple. America had a proliferation of chicken and dairy farmers. Eggs and milk, once expensive and somewhat scarce in Britain, were suddenly abundant and affordable. The wealthy British tradition of posset transformed into something more democratic, a drink that more people could enjoy.

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Then there was the rum connection. Coming from the Caribbean, rum wasn’t taxed as heavily as European spirits like brandy or sherry. This made it the spirit of choice for many colonial Americans, and eggnog became closely associated with rum rather than its European wine or sherry roots.

Even the founding fathers got in on the action. George Washington had his own eggnog recipe, and it suggests the man had a strong stomach. He forgot to specify how many eggs should be used, but cooks of that era figured a dozen or so would be about right. Washington’s recipe included the usual ingredients (sugar, milk, cream, eggs) but then added one pint of brandy, half a pint of rye, half a pint of rum, and a quarter pint of sherry to the mix. That’s a serious amount of alcohol for one batch of eggnog.

It might have been a recipe of similar alcoholic content that led to what’s known at West Point Academy as the Eggnog Riot of 1826. The incident happened when some cadets responded to a particularly strict school superintendent’s no-alcohol policy by taking the annual tradition of a little holiday eggnog one step too far.

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At least 70 cadets took part in the shenanigans, resulting in assaults on two officers and destruction of North Barracks. Some of the students, in their inebriated state, smashed several windows and caused general chaos. Eventually, the incident led to 11 cadets being court-martialed and kicked out of West Point. All over eggnog.

Southern Eggnog Tradition

In the American South, eggnog took on its own regional character. While rum remained popular, bourbon became the spirit of choice for many Southern families. The rich, warm notes of bourbon complemented the creamy sweetness of eggnog perfectly, creating a distinctly Southern version of the holiday classic.

North Carolina has its own place in eggnog history. Chef Bill Neal, founder of the beloved Crook’s Corner in Chapel Hill, was a passionate advocate for traditional Southern eggnog. He traced his recipe back to The Carolina Housewife by Sarah Rutledge, first published in 1847.

Not only did Rutledge make hers with the requisite booze, she also described when it was meant to be drunk, in the morning.

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If your neighbors are sipping from mugs on their front porches on Christmas morning, this might be why they look so happy. Neal’s own version called for three different types of alcohol in addition to both whole milk and cream. He supported the customary morning tipple, claiming that it “guarantees peace and good cheer for the coming New Year.”

The Art of Making Eggnog

What makes truly good eggnog? It starts with technique. Traditional preparation involves beating egg yolks with a wire whisk until very light and doubled in volume, a process that takes several minutes of steady whisking. Then you slowly add sugar, beating constantly until the mixture becomes ribbony and thick.

The spirits come next, added carefully while continuing to whisk. Then the milk and cream are gently incorporated. But here’s the secret to that signature frothy texture. Beaten egg whites, folded in at the very end. This creates a lighter, airier eggnog with a delicate foam on top.

Some recipes call for aging, much like fruitcake. Making eggnog a day or two in advance allows the flavors to meld and mellow. The alcohol softens, the spices integrate, and the overall taste becomes more complex and rounded. Served well-chilled, aged eggnog has a smoothness that freshly made versions can’t quite match.

Of course, not all eggnog contains alcohol. Modern variations include non-alcoholic versions that focus on the rich, creamy base flavored with vanilla and nutmeg. Some families make eggnog milkshakes, blending the mixture with vanilla ice cream for an even thicker, sweeter treat that kids can enjoy.

The difference between store-bought and homemade eggnog is significant. Homemade versions have a silkier texture, a more pronounced egg flavor, and that distinctive fresh nutmeg aroma that can’t be replicated in commercial production. But those familiar cartons from the grocery store have their own nostalgic appeal, the taste of childhood Christmases, of tradition in a convenient package.

Eggnog Around The World

While eggnog is particularly beloved in America, variations on the eggy, rich drink tradition exist throughout the world. Britain has syllabub, eggnog’s less-boozy cousin made with wine or cider. Puerto Rico celebrates with coquito, a coconut-based version that’s equally creamy and festive.

In Mexico, rompope serves a similar purpose, a sweet, creamy drink often flavored with vanilla and cinnamon. Peru has biblia con pisco, incorporating their national spirit. Even Germany has biersuppe, though it’s quite different from the American version.

Here’s me making eggnog French toast for my kids.

Each culture has found its own way to celebrate with a rich, warming drink during the coldest, darkest time of year. The specifics vary, but the impulse remains the same, to gather together, raise a glass, and toast to good health and prosperity.

A Tradition Worth Keeping

As an adult, I’ve made peace with my dad’s warning about eggnog being rich. I keep the fridge stocked all season long and drink far more of it than he would probably approve of. I’ve found eggnog-scented candles, made eggnog French toast, and introduced my own family to the tradition.

That warm, sweet smell still brings back everything I loved about Christmas growing up. The excitement of the season officially beginning. The sense that something special was happening, something worth savoring slowly even though you wanted to gulp it down.

Here’s me baking an eggnog pie last Christmas.

Not everyone understands the appeal. That thick consistency, that unique flavor. It’s not for everyone, and that’s fine. But for those of us who grew up waiting for those familiar cartons to appear in the refrigerator, who know that certain flavors don’t just taste like Christmas but are Christmas, eggnog is essential.

Whether you drink it before breakfast like Sarah Rutledge suggested in 1847, or sip it by the fire on Christmas Eve, or keep your fridge stocked from Thanksgiving through New Year’s, eggnog endures. After centuries of history, countless variations, and even a riot or two, this creamy holiday drink isn’t going anywhere.

Memories like these are what inspire the collections at Cozyville by Due South, our greeting card company. The Yuletide Kitchen Card Collection was born from those moments when eggnog and fruitcake signaled the season had officially arrived, a way to celebrate the flavors and traditions that anchor Christmas for so many of us. Because some memories deserve to be remembered, shared, and passed down, one eggnog-loving generation at a time.

Christmas simply isn’t Christmas without it.