Eggnog: Fun Facts about the (un)Official Christmas Drink
Eggnog There's a strong likelihood that you will drink more eggnog than you'd like this holiday season or will at least be around someone who will. Eggnog, the (un)official drink of Christmas can trace its roots to as far back as...
There's a strong likelihood that you will drink more eggnog than you'd like this holiday season or will at least be around someone who will. Eggnog, the (un)official drink of Christmas can trace its roots to as far back as the 14th century to East Anglia, England, where one of the first versions of eggnog (called posset at that time) was ever noted. But interestingly the premier version of eggnog did not contain eggs. It was, instead, a hot drink that contained milk, ale, wine, and sweeteners and spices.
Here are some more fun facts, and a little further down, some recipes!
By the time eggnog reached the American colonies, the access to dairy and chickens had become much easier for the commoner, so too was the availability of rum. Thus, after harvest time eggnog became the newly founded country's favorite spiked drink for the holidays.
The word eggnog doesn't have a clear origin. Many think the word stems from the use of the word "noggin" which means a small, wooden mug. Add an egg, and you have egg in a noggin, then "eggnog."
People are so obsessed with the holiday classic that it has been turned into everything from lip balms to soap to lattes to taffy to gumballs to salt.
There's a probably a good reason eggnog isn't served year 'round, because in just a small cup of some versions of the store-bought, holiday favorite you will find 343 calories, 19 grams of fat, and 150 mg of cholesterol. This calorie bomb has prompted many to come up with healthy substitutes and no egg versions so that more people can enjoy the classic drink (check out our blog on eggnog substitutes for drink ideas!)
Try out these eggnog recipes this holiday season:
Classic Eggnog (not store bought)
- 6 large eggs, separated
- 3/4 cup sugar
- 2 cups whole milk
- 3 cups heavy cream
- 1/2 cup bourbon
- 1/4 cup dark rum
- 1/4 cup Cognac
- Freshly grated nutmeg, for sprinkling
- Beat yolks in a large bowl until thick. Add in sugar. Whisk in milk and 2 cups cream. Mix in all alcohol. Cover and refrigerate for 24 hours.
- Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. Sprinkle with nutmeg.
- 6 eggs
- 1/3 cup sugar
- 2 cups skim milk
- 1 teaspoon vanilla
- cinnamon and nutmeg
- 1/4 cup white rum
- Beat 2 egg yolks until pale. Beat in 1/3 cup sugar.
- Combine 2 cups skim milk, 1 teaspoon vanilla, and 1 dash of cinnamon and nutmeg in a saucepan over high heat; bring to a boil, stirring occasionally.
- Remove from heat, and whisk into egg mixture. Return to pot, and cook to 160°.
- Remove from heat, stir in 1/4 cup white rum, and pour into a bowl; refrigerate.
- Beat 4 pasteurized egg whites in a separate bowl; turn on mixer and gradually add 1 tablespoon sugar, and beat until stiff peaks form. Whisk egg whites into chilled mixture; sprinkle with cinnamon.
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