Polish Kogel Mogel

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about our editorial process
Barbara Rolek
Published on 08/08/19 by Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/08/19

Polish Eggnog or Kogel Mogel

MA-K / Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1 Serving
Nutritional Guidelines (per serving)
606 Calories
24g Fat
64g Carbs
32g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Serving
Amount per serving
Calories 606
% Daily Value*
Total Fat 24g 31%
Saturated Fat 8g 40%
Cholesterol 904mg 301%
Sodium 433mg 19%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 4%
Protein 32g
Calcium 153mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish kogel mogel (KOH-ghel MOH-ghel), known as gogel mogel in Yiddish, is a dessert that resembles thickened eggnog. It can be made with or without alcohol. 

Kogel mogel dates to 17th-century Jewish communities in Central Europe, but it gained a resurgence in popularity during the Communist era of the 1980s when sweets were hard to come by.

Polish Egg Brandy (likier jajeczny) is more like traditional eggnog. Because the eggs in this dessert are not cooked, use pasteurized eggs. Freeze the leftover egg whites from this recipe and save them for recipes like meringue torte.

Ingredients

  • 2 large egg yolks (pasteurized)
  • 3 teaspoons honey (or 3 teaspoons sugar)
  • Optional: 2 teaspoons cocoa powder
  • Optional: Rum or vodka (to taste)
  • Optional: Raisins (to taste)
  • Optional: Nuts (to taste)
  • Optional: Marshmallows (small)

Steps to Make It

  1. Place egg yolks and 3 teaspoons of honey or sugar in a small bowl and whisk until creamy and thickened. Add 2 teaspoons of cocoa powder if desired. Transfer to a serving glass or ramekin. This dessert can be eaten at room temperature or chilled.

  2. If desired, rum or vodka can be added, as well as raisins, nuts, marshmallows or any other ingredient you desire. Although these are not traditional, they are slowly creeping into modern Polish versions.

What Is Traditional Eggnog?

December is National Eggnog Month in the States. Traditional eggnog is a blend of milk or cream, eggs, nutmeg and usually liquor of some sort, such as rum, brandy or whiskey.

Nonalcoholic versions of eggnog have been served to those who are ill and children as a fortifying beverage. Some eggnogs are made by separating the yolks from the whites and whipping the latter to make a frothier, more airy drink.

Origins of Eggnog

The debate rages on as to how eggnog was developed and by whom. It is speculated that the tradition began in Europe as a riff on the milk-and-wine punches often served at parties. It was used as a toast to one’s health and consumed by the upper class.

The name, one version has it, comes from Colonial America where colonists referred to thick drinks as “grog” and eggnog as “egg-and-grog.” It was the colonists who first added rum to the original recipe. As time went on, the South continued that practice while others added whiskey or brandy.

Toasting

Toasting with an alcoholic beverage is a pleasant holdover from days gone by that is traditional on auspicious occasions like the holidays, weddings, baptisms, funerals and more.