Time to finally do away with a cliché. So that eggnog is mainly served when older women meet to gossip or when Udo Lindenberg is nearby. Anyone who still believes that has obviously missed a few taste developments. “Until a few years ago, eggnog was certainly not the hippest drink for many people. But that has changed significantly,” says Patricia Wöllner, who works as a product manager at Nordbrand Nordhausen, a subsidiary of Rotkäppchen-Mumm Sektkellereien.
She reports that eggnog is now considered “really cool and trendy”. Sales have increased significantly, but so has the group of buyers. Nordbrand Nordhausen alone sold 3.6 million bottles of eggnog in 2021. “That corresponds to growth of ten percent, and the trend is clearly rising,” says Wöllner. “These are sensational numbers for a liqueur specialty.” The trend is towards good old egg liqueur. Why is that?
Eggnog is quite easy to make at home
On the one hand probably because of the many possibilities. Eggnog is of course particularly popular on Easter days, straight from the glass or in the popular chocolate-coated waffle cup. Creamy, thick or thin – as you like. However, it is also ideal as a mixed drink, creations with sparkling wine and Aperol, for example, are currently making the rounds. There are also punch varieties on cold days as well as praline and cake mixes. And in some parts of this country you will think of the Swedish sundae with joy: vanilla ice cream plus brittle plus – eggnog, of course.
Another explanation for the popularity comes a bit more surprising. Wöllner says in a survey for her company, 40 percent of people said the origin of their alcoholic beverage was important to them. In addition to the well-known manufacturers, bottles from regional suppliers can be found on the shelves of the supermarkets. “Every retailer – regardless of whether it’s the department store, the discounter or the Edeka around the corner – always has eggnog on the shelf,” said one of the really big product manufacturers, William Verpoorten, the “Handelsblatt” a while ago. Verpoorten places eggnog in third place behind Aperol and Ramazotti in the German spirits popularity scale. Contributing to its popularity is the fact that eggnog in particular is quite easy to make yourself at home.
Keyword origin: What sounds like a typical German liqueur actually comes from the other end of the world. According to tradition, in the 17th century, seafarers came across a delicious soft drink with avocada from the natives of the Amazon, refined with cane sugar and rum, which resulted in an exhilarating schnapps called “Advocaat”. It was just annoying that the avocados rotted on the long way back and were also rare here. It is said to have been Eugen Verpoorten, an ancestor of William, who came up with the idea of simply using egg yolk instead of Avacodos to achieve the desired creaminess of the drink. Said and done.
In 1876 he founded his company in Heinsberg near Aachen, which produced eggnog commercially for the first time. The beginning of a success story: William Verpoorten is now the fifth generation to manage the company. “Ei, Ei, Ei …” – who doesn’t know the brand’s catchy advertising slogan that hasn’t changed since 1961? It was borrowed from the hit song “Ay, Ay, Ay, Maria aus Bahia”, which drew Germans to the country’s dance floors in the 1960s. Eggnog boom time. “In the ’60s, eggnog was served on the lace top and drunk from the liqueur bowl with coffee,” says Verpoorten.
Grandma would have been happy about the renaissance of eggnog
Hence the cliché that has persisted to this day. According to the company, the average age of the buyers today is just 44 years. The still best-known eggnog fan is a bit older. Udo Lindenberg, now 75, likes to have a drink on and off stage. He would probably sign what William Verpoorten claims: that eggnog was never really out.
However, the entrepreneur himself probably did not expect such a renaissance for his product. His daughter Viktoria, who continues the tradition of the house, even speaks of a “certain hype about eggnog, similar to gin”. Grandma would have been happy. A little liqueur!
How to make the liqueur:
The classic eggnog consists of eggs, alcohol and sugar or honey. To give the liqueur more creaminess, it is often given cream. Rum, double grain or vodka can serve as the alcohol base. For one liter of eggnog you need: 8 fresh egg yolks, 1 packet of vanilla sugar, 250 grams of powdered sugar, 1 can of condensed milk and 250 milliliters of white rum. This is how it works:
Mix egg yolk and vanilla sugar in a bowl. Gradually add the icing sugar, condensed milk and rum and beat the mixture with a whisk over a hot water bath until creamy. If you prepare the liqueur yourself, you should not keep it for too long. In any case, even a professionally produced eggnog should be stored in a cool place after opening. It tastes best at a temperature of around 10 degrees. It is therefore advisable to take the bottle out of the refrigerator one to two hours before consumption.