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Recipes from PoPville – Tropical Egg Nog

Read Carlos’ Chili Con Carne recipe here. If you have a recipe from PoPville please send an email including a photo to princeofpetworth(at)gmail

Here’s some culinary Egg Nog history I’ve compiled:

Egg Nog literally means eggs inside a small cup. It is an English creation descended from a 17th century British drink of eggs, milk, and Ale, called Posset and first made in England’s East Anglia. From there it traveled well throughout the British Empire, and still further well beyond adapting to local tastes wherever it landed.

In America, Bourbon replaced Ale, while in the Caribbean, Rum or Brandy are more commonly used. In Mexico, Egg Nog is called Rompope; in Cuba, Crème de Vie; in Puerto Rico, Coquito; in Peru, Pisco; in Germany, Eierpunsch; in Norway and Sweden it’s called Glug; in Poland, Korzenny; in Chile, Cola de Mono; in France, Lait de Poule; in Venezuela, Ponche de Crema; and in The Netherlands, Advocaat. I like to serve up in cups with a Cinnamon stick. Simply ignore today’s “Food Police” cries of high fat and cholestrol and enjoy this wonderful holiday libation !

-Carlos Lumpuy

“Christmas is not properly observed unless you brew Egg Nog for all comers; everybody calls on everybody else; and each call is celebrated by a solemn Egg-Nogging…”

–Life of London, Pierce Egan, 18th Century English Author.

Full recipe after the jump.

Tropical Egg Nog

6 Egg Yolks
1 12 oz can Evaporated Milk
1 Tbs Vanilla Extract
1 12 oz can Coconut Milk
1Cinnamon Stick (optional)
1 12 oz can Cream of Coconut
1 tsp Fresh grated/ground Nutmeg or
1 14 oz can SweetCondensed Milk
1 tsp All Spice as a substitute (optional)
1.5 cups of Bacardi Rum (clear)
Carefully separate Egg Yolks one by one and place in a small bowl.
Wire whisk and set aside.
Cut open all cans. Heat a large pot with a thick bottom over low heat and add the
Evaporated Milk first.
Optional: Cut a Cinnamon Stick in two lengthwise and drop in.
Grate Nutmeg or add Ground Nutmeg. Wait 5 minutes.

Coconut cans imported from Thailand make for a creamier, smooth tasting Egg Nog if you can find them. Add Coconut Milk while stirring. Do not bring to boil. Add Cream of Coconut while stirring. Add Sweetened Condensed Milk slowly in a stream while stirring. Do not bring to a boil.

To avoid scrambled eggs, temper the Egg Yolks by pouring 6 tablespoons of the warm Milk mixture from the pot into the small bowl of Egg Yolks while stirring rapidly. Now pour Egg Yolk mixture at a slow steady stream into the Milk mixture in the pot while stirring. Carefully raise the heat to medium, but do not bring to a boil.

Stop cooking and turn off heat when vapor rises from the pot. Any bacteria in Egg Yolks
(if there’s any) are killed at a sustained 140 to 160 degrees F. You can use a candy thermometer to be precise. Otherwise, vapor rising from the pot is a good indicator. Now take off heat completely and cool down mixture by adding the Rum to the pot while stirring. Pour entire mixture in pot through a sieve or strainer and into a sanitized large container with a spout.

Using a funnel, now pour into a large sanitized glass decanter with top; two empty bottles of wine with cork will do. Store in refrigerator overnight. Serve cold in small cups with Cinnamon stick or ground Nutmeg as garnish (optional). Made a week before Christmas, this Egg Nog recipe kept cold in refrigerator will keep the entire holiday season for three weeks until the Day of Epiphany on January 6.

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