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Christmas Glogg Nog | The Cupboard Drawer Recipe Book

Updated on September 12, 2011

Well Christmas is nearly upon us again, and in the never ending search for something traditional but a bit unusual I have pulled one of the best Nog recipes from The Cupboard Drawer. You can do some interesting variations with this recipe as well, as Apple Cider and or Juice/Apple Slices work well, as do Cranberry Juice / Cranberries.

Believed to have originated in East Anglia Area of England, Egg Nog was a drink of the Aristocracy and originally have been referred to as a Flip but when more of the common folks started mixing it they served it in a small cup meant for Rum that was called a Nog. The Alcohol used was more typically Sherry or Madeira, but in the 18th Century the recipe made its way to America. Where both of the preferred alcoholic ingredients were heavily taxed and quite expensive; while Rum originating in the Caribbean was not. Rum was the primary ingredient in a low cost drink called Grog, and this then became Egg N Grog and eventually Egg Nog. Whichever of the two is true nobody knows for sure. But what is a certainty is that it has become a Christmas Tradition here in the US with or without alcohol.

This recipe does not include Alcohol content though a good 151 proof Rum could be used in main punch for an adult party. How much is up to you but I like to just spice it with about a ½ Cup and then let individuals add a shot if they prefer it with a bit more bite or warmth. I also like an inexpensive Brandy or for an interesting taste in the cranberry or in the apple variant Amaretto. If you are Lactose Intolerant then use a Vanilla Ice instead of Ice Cream. What ever you choose Do Enjoy!

photo ctsy
photo ctsy


6 Eggs

¼ cup granulated Sugar

¼ tsp ground Cardamom

¼ tsp ground Cinnamon

¼ tsp ground cloves

1 Qt Vanilla Ice cream softened)

6 cups Orange Juice

¼ cup Lemon Juice

1 Qt Gingerale

 Ice Rings if Desired

Ground Nutmeg for a topper

Cinnamon Sticks for Stirrers

  1. In a large Mixing Bowl with an electric mixer at low speed, beat the eggs until blended. Spped up the mixer to medium speed; add the sugar and spices and beat until the sugar is dissolved.
  2. With the mixer back on low speed, beat in the softened Ice cream; add the juice and mix until blended. Cover and Chill.
  3. 3. To serve, pour the the mixture into a large punch bowl. Slowly pour in the Ginger Ale, and desired alcohol if desired, stirring with an up and down motion. Add the Ice Ring to the punch. Serve with a sprinkle of Nutmeg, and a Cinnamon stick stirrer. Let the Party Begin!
  4. Ice Ring – Arrange Orange Slices in the bottom of a small Ring Mold. Fill ith cold water and freeze until solid. (I recommend doing this at least a day in advance). An Interesting effect is to add swirls of food coloring when its about half frozen. Unmold on to a plate and slip it into the Nogg gently.


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    • Hmrjmr1 profile imageAUTHOR


      8 years ago from Georgia, USA

      ave Fun doing so Marie and Do Enjoy and a Merry Christmas!

    • MarieAlice profile image

      Maria Alicia Cardenas 

      8 years ago from Spain

      thnaksfor the recipe... here in spain we do not have it but we miss it!!! will try to make my own.. thanks for sharing

    • Hmrjmr1 profile imageAUTHOR


      8 years ago from Georgia, USA

      Rosie - This one is a fruitier version of the traditional Egg Nog but for me is more refreshing! Have a Merry Christmas and Do Enjoy!

    • Rosie2010 profile image

      Rosie Rose 

      8 years ago from Toronto, Canada

      Wow! a real old-fashioned egg nog! I'll give it a try.. I'm kind tired of the store-bought ones. Great hub!

      Have a nice day!


    • Hmrjmr1 profile imageAUTHOR


      8 years ago from Georgia, USA

      Rachel - Thanks and Do Enjoy! Merry Christmas and come back and let us know how you liked it!

    • rachellrobinson profile image

      Rachel Woodruff 

      8 years ago from Southwest Missouri

      I have always wanted to try making home made eggnog, I'll have to give your recipe a try.

    • Hmrjmr1 profile imageAUTHOR


      8 years ago from Georgia, USA

      Gus - You do it your way and I'll do it mine OK? Whichever way Do Enjoy and Merry Christmas!

    • Hmrjmr1 profile imageAUTHOR


      8 years ago from Georgia, USA

      Dallas - Bottoms Up! Merry Christmas and Do Enjoy!

    • Hmrjmr1 profile imageAUTHOR


      8 years ago from Georgia, USA

      Patty This is much better, and if you do add adult beverages I strongly recommend a quality rum or brandy. Merry Christmas and Salud! Do Enjoy!

    • Patty Inglish, MS profile image

      Patty Inglish MS 

      8 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Sounds delicious and a much better recipe than I tasted over 20 years ago. It had 1 bottle vodka and 2 of burgandy and no ice cream, but all the rest of the ingredients. Truly, it was like drain cleaner.

    • dallas93444 profile image

      Dallas W Thompson 

      8 years ago from Bakersfield, CA

      I'll drink to that! Great history of egg-nog...

    • GusTheRedneck profile image

      Gustave Kilthau 

      8 years ago from USA

      Hi Big John - Nice recipe and a good lead-in story, too. Just a thought here about sterilizing those eggs before you use them in your egg nog: Hatch the eggs. Give the chicks a nice bath to rid them of germs. Then they should be ok to use without the need to cook them first.

      Gus ;-)

    • Hmrjmr1 profile imageAUTHOR


      8 years ago from Georgia, USA

      The safest way is good food prep techniques, keep your eggs chilled, and use them before the expiration date on the carton, also look for the USDA Seal on the carton. Thanks for stopping by and a Merry Christmas my friend!

    • Tom Whitworth profile image

      Tom Whitworth 

      8 years ago from Moundsville, WV


      Your recipe for egg nog sounds delicious and reminds me of the 1960's when my friend, Keller Wells's mother made us home made egg nog.

      I have been atraid to drink home made egg nog due to salmonella bacteria. Do you use pasturized eggs or do you have a way of pasturizing the eggs you use?


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