Eggnog
Eggnog (or egg nog) is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg; alcoholic versions also exist with the addition of various liquors, such as rum, brandy, or whisky. Eggnog is popular in North America. Eggnog is associated with winter celebrations such as Christmas and New Year's. Commercial, non-alcoholic eggnog is available around Christmas time and the winter holidays in North American grocery stores and this variant is available all year round in Australian stores. While the origins of eggnog are debated, it may have originated from posset (a medieval European beverage made with hot milk).
History
The origins, etymology, and even the ingredients used to make the original eggnog drink, are debated. Eggnog, or a very similar drink, may have originated in East Anglia, England. An article[1] by Nanna Rognvaldardottir, an Icelandic food expert, states that the drink adopted the "nog" part of its name from the word "noggin," a middle English phrase used to describe the strong ale, with which it was sometimes mixed. Another name for this English drink was "Egg Flip".
The ingredients for the drink were too expensive and uncommon for the lower classes, but it was popular among the aristocracy. "You have to remember, the average Londoner rarely saw a glass of milk," says author and historian James Humes ("To Humes It May Concern", July 1997). "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry."[2]
By the 1800s, the drink had crossed the Atlantic and arrived in America. Instead of fortifying eggnog with heavily-taxed brandy or wines, rum was used. Rum was easily and cost-effectively traded through Triangular Trade from the Caribbean. The inexpensive liquor coupled with plentiful farm and dairy products helped the drink become very popular in America.[3]
Ingredients
Modern eggnog typically consists of milk, eggs, and sugar all mixed together, and may be served with or without added spirits. Other ingredients include spices such as nutmeg, cinnamon, or allspice. Frequently cream is substituted for some portion of the milk, which makes a much richer drink. Toppings may include vanilla ice cream, eggnog-flavoured ice cream, or whipped cream.
Eggnog can be produced from homemade recipes; however, ready-made eggnog containing alcohol and "just-add-alcohol" versions are available for purchase. Whiskey, rum, brandy, or cognac are often added. Since the 1960s, eggnog has often been served cold and without alcohol, both of which are significant departures from its historical origins. In North America, a few soymilk manufacturers offer seasonally-available, soy-based alternatives for vegans and those with dairy or milk allergies. Eggnog may be added as a flavouring to food or other drinks.
| IBA official cocktail | |
|---|---|
| Type | Mixed drink |
| Base spirit | |
| Served | On the rocks: poured over ice |
| Standard garnish | Nutmeg |
| Standard drinkware |  |
| IBA specified ingredients† |
|
| Preparation | Pour all ingredients into shaker with ice cubes, shake well. Strain into a highball with ice cubes. Sprinkle with fresh ground nutmeg. |
| † Brandy Egg Nog recipe at International Bartenders Association | |
Significance
Eggnog is typically served as a Christmas drink or during New Year's Eve. American Thanksgiving (late November) falls at the beginning of the season eggnog is typically consumed. Historically, it has been a winter beverage not specifically associated with any holiday. Eggnog is also purported to be an aphrodesiac, likely due to the raw egg content.
References
- ^ Rognvaldardottir, Nanna. "History of Eggnog". What's Cooking America. Retrieved 2006-12-16.
{{cite web}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Robinson, Oliver (2006-12-15). "Bottoms Up: Eggnog". that's Beijing Magazine and Blogs. True Run Media. Retrieved 2006-12-16.
- ^ Block, Stephen. "The History of Egg Nog". Food History. The Kitchen Project. Retrieved 2006-12-16.
- Rombauer, Irma S. and Marion Rombauer Becker (1931 [1964]) The Joy of Cooking, pp 48, 50. Indianapolis: Bobbs-Merrill. ISBN 0-452-25665-8.
