Recipe: Caudell a Drink (Egg Nog)

Recipe: Caudell a Drink (Egg Nog)

Recipe: Caudell a Drink (Egg Nog)

Posted by Hedi Schreiber on

Caudell from England 15th century

DESCRIPTION: Wine thickened with eggs

Caudle. Beat egg yolks with wine or ale, so that it is runny; add sugar, saffron, but no salt. Beat well together; set it on the fire on clean coals. Stir well the bottom & the sides until just scalding hot; you will be able to tell when it becomes fluffy. Then take it and stir away fast, & if you need, add more wine; or if it rises too quickly, put it in cold water to the middle of the outside of the pot, & stir it away fast; and serve.


  • 5 egg yolks
  • 2/3 cup white wine
  • sugar to taste
  • pinch saffron

In a pot, beat together the yolks, wine, sugar, and saffron.

Heat the mixture over a medium flame, stirring continually, until the caudle is hot and thick & fluffy.

Be careful to not let it burn or scorch or stick to the pot.

Serve at once, in small glasses as a drink, or as sauce with desserts.

It makes an excellent accompaniment to Payne Foundow, served on the side as a drink or poured over as a sauce.

The amount of sugar used will depend on the type of wine used.

I prefer using an inexpensive sweet wine, as the taste of an expensive dry or semi-sweet will be lost.

In fact, it has seemed to me that the cheaper & sweeter the wine, the better is the final result!

Add just enough sugar to mellow the taste.

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