Matcha-Nog Recipe and the History of Eggnog

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Matcha-Nog Recipe and the History of Eggnog

Makes approx. 1 serving

Did you know that Matcha was created by Japanese Buddhist monks in the 12th century, and pre-eggnog, or "possett"* was widely consumed by Christian monks in the 13th century? (*A posset is a hot drink made of milk curdled, such as with ale or wine.)

Merging Two Ancient Beverage Traditions

Try this early American "Egg Nogg" recipe from Eliza Leslie's cookbook Directions for Cookery, published in 1851. Then add 1 teaspoon of DōMatcha® Ceremonial or 2nd Harvest matcha: "Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavor it with a grated nutmeg. Lastly, stir in gently the beaten whites of three eggs. It should be mixed in a china bowl."


  • • 6 oz. of readymade Organic Eggnog
  • • 1 teaspoon of DōMatcha®
  • • Dash of nutmeg
  • • Rum (optional)


For a more contemporary Matcha-Nog recipe, heat up 6 oz. of readymade Organic Eggnog available at your local natural food retailer, add a dash of nutmeg, and top it off with 1 tsp. of matcha pre-whisked into a froth. A splash of rum is optional!