Eggnog really makes you wonder: How did humans first think chugging a spiced and spiked egg-yolk-and-milk mixture was a good idea? It’s a bit like Gaston from Beauty and the Beast: “Now that I’m grown, I eat five dozen eggs, so I’m roughly the size of a barge!” Yet despite its “love it or hate it” fame, eggnog has charmed drinkers for nearly a millennium.
While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs. Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health.
Eggnog became tied to the holidays when the drink hopped the pond in the 1700s. American colonies were full of farms—and chickens and cows—and cheaper rum, a soon-signature ingredient. Mexico adopted the very eggnog varietal “rompope,” and Puerto Rico enjoys the “coquito,” which adds coconut milk. The English name’s etymology however remains a mystery. Some say “nog” comes from “noggin,” meaning a wooden cup, or “grog,” a strong beer. By the late 18th century, the combined term “eggnog” stuck.
Eggnog purists argue that those who don’t like the Yuletide drink have simply never tasted the real thing. Sugar-laced supermarket versions can’t hold a candle to the homemade goodness, especially since the US Food and Drug Administration permits that the drink can be made from as little as 1% egg yolk. That often borders on “milknog” or egg flavoring.
Our founders would have had none of that. George Washington even penned his own famous heavy-on-the-alcohol eggnog recipe. Only one problem: he forgot to record the exact number of eggs. Cooks in his era estimated a dozen would do:
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.
So as you enjoy your holiday cheer, please drink responsibly. Not just for the alcohol, but also for the calories: eggnog can pack in upwards of 400 big ones per cup.
"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.
Culinary historians have traced the origins of egg-nog to the medieval British punch called “posset,” warm milk curdled with alcohol such as wine or beer, flavored with spices. In medieval Europe, monks added their own twist by serving posset with figs and eggs.
Some say “nog” comes from “noggin,” meaning a wooden cup, or “grog,” a strong beer. By the late 18th century, the combined term “eggnog” stuck. Eggnog purists argue that those who don't like the Yuletide drink have simply never tasted the real thing.
Did it originate in France, Turkey or the United Kingdom? Answer: Eggnog was originally known as milk punch or egg milk punch and originated in the United Kingdom. The name "eggnog" is an American term that can be traced to the 1700's.
The name evidently came from two words – grog, another word for rum, and noggins, a word for the small wooden mugs that the drink was served in. At first, in England, the drink was nonalcoholic, and, as noted, hot.
eggnog, a drink thought to have originated in the British Isles, composed of beaten eggs, sugar, and cream or milk and typically served during the Christmas and New Year's holidays.
It is believed that eggnog began in Europe. As early as the 13th century, medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings.
Sugar's addictive properties have been studied, and ice cream mix used to make eggnog contains its fair share, both from the milk sugar lactose and from added sugars.
Why don't dairy manufacturers make eggnog all year long? It doesn't sell. Demand for eggnog follows traditional consumption patterns that date back hundreds of years. The drink was a wintertime favorite of the British aristocracy, who took it warm, mixed with brandy or sherry to prevent spoilage.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.
When can babies have eggnog? After 12 months of age, if the eggnog is pasteurized and free of alcohol. While we generally recommend waiting until age 2 to introduce sugar into a toddler's diet, a small taste of pasteurized, alcohol-free eggnog on a special occasion after a child's first birthday is just fine.
Eggnog was the top choice in eight states, and the sometimes divisive drink (come on, eggnog is pretty good!), was the top drink in warm states like Hawaii, Florida, and Louisiana.
The drink's wintry spices, and the preference for serving it hot, made nog a Yuletide mainstay. As milk, eggs, sugar and rum became more affordable and abundant, eggnog became accessible to everyday Americans. Today, people around the world enjoy it, often putting regional spins on the recipe.
Originally a drink for elites that demanded expensive ingredients like eggs and cream, eggnog evolved from a drink called posset. The British hot drink was made of milk curdled with alcohol, such as wine or ale. During the Middle Ages, posset was common enough to be mentioned in both “Hamlet” and “Macbeth.”
Surprisingly, the tradition of toasting with eggnog didn't start with stateside merrymakers. The custom of toasting to the new season with this festive co*cktail actually began during Britain's early medieval years, and the drink later became popular in the American colonies by the 19th century.
Why don't dairy manufacturers make eggnog all year long? It doesn't sell. Demand for eggnog follows traditional consumption patterns that date back hundreds of years. The drink was a wintertime favorite of the British aristocracy, who took it warm, mixed with brandy or sherry to prevent spoilage.
The drink's wintry spices, and the preference for serving it hot, made nog a Yuletide mainstay. As milk, eggs, sugar and rum became more affordable and abundant, eggnog became accessible to everyday Americans. Today, people around the world enjoy it, often putting regional spins on the recipe.
Traditional eggnog today is made up of a mixture of milk, cream, sugar, eggs (both yolks and whipped egg whites), and rum, bourbon, or brandy. They can also call for warm spices (like cinnamon and nutmeg), along with vanilla extract. It's a classic Christmas drink that's creamy, sweet, and typically served chilled.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
