Egg nog is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks. In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink. Throughout Canada and the United States, egg nog traditionally consumed over the Christmas season, from late October until the end of the holiday season.
About Eggnog in brief
Eggnog is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks. In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink. Throughout Canada and the United States, egg nog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. A variety called Ponche Crema has been made and consumed in Venezuela and Trinidad since the 1900s. Eggnog or eggnog flavoring may also be used in other drinks, such as coffee and tea, or to dessert foods such as egg-custard puddings. The origins, etymology, and the ingredients used to make original egg-nog drinks are debated. The first known use of the word ‘nog’ was in 1693; nog may stem from noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. The drink first became known as Egg-n-grog and later as eggnogs. The Modern Bartender’s Guide from 1878 lists many variant names for the drink, including’milk punch’ and ‘egg milk punch’ It also includes variants such as ‘Saratoga egg lemonade’ ‘Egg nog’ may be related to the Scottish term nugg or nugged ale, meaning ‘ale warmed with a hot poker’, according to a Vocabulary.com expert.
The word ‘egg’ is a combination of two colonial slang words –rum was referred to as grog and bartenders served it in small wooden mugs called noggins. In the Middle Ages, posset was used as a cold and flu remedy and flavoured with spices. Eggs were added to some posset recipes; according to Time magazine, monks were known to drink a posset with figs and eggs in the 13th century. A 17th century recipe for ‘Posset’ uses a mixture of cream, whole eggs, mace, nutmeg, eighteen egg whites and eight eggolks, eight cloves of cinnamon, eight mace mace and eight nutmeg. The recipe uses a heated mixture of milk, sugar and cinnamon, heated for eight minutes. It can also be served with cinnamon or nutmeg and served with a glass of white wine or cognac, or with a bottle of red wine and a cup of white rum, or white rum and white rum. The term ‘eggnogs’ is an American term introduced in 1775, consisting of the words ‘egg’, ‘nogs’, and’strong ale’, with ‘n’ meaning’strong’ or’ale’ The first example of the term’egg’ in print was in a 1775 poem by Maryland clergyman and philologist Jonathan Boucher: ‘Fog-drams i’ th’ morn, or egg-Nogg, At night hot-suppings, My palate can regale’
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This page is based on the article Eggnog published in Wikipedia (as of Dec. 07, 2020) and was automatically summarized using artificial intelligence.
