If caroling is the sound of Christmas, and fresh-cut evergreens are its smell, then spiked egg yolk mixed with milk can make a pretty good case for the taste of the holiday.
Love it or hate it, eggnog is most popular during this time of the year. According to aYouGov survey, 25% of Americans say it's their favorite holiday drink. Eggnog is typically some mix of milk, cream, sugar, spices and yes — egg yolks — that you can also add some spirits to.
We don’t know its exact origins, but culinary historians say it probably goes back to a medieval British drink called "posset," which was a mixture of curdled hot milk with an ale or wine.
Eventually, it’s believed monks added eggs and figs to the concoction. The drink was most common with the upper class, because ingredients like milk and eggs were pricey — and because of that it was used to toast to success and health. The drink eventually made its way to the U.S.
Because of its seasonal spices, eggnog became associated with the holiday season, and today, folks mostly consume it in November and December. Over the years, people have tried different variations of eggnog.
Records show George Washington liked a particularly strong version with brandy, whiskey, rum and sherry all mixed in. But today, many prefer to drink theirs in the holiday spirit — without the spirits. And while the egg yolk might turn some off, it isn't much cause for concern.The FDA says an official eggnog needs to contain just 1% of egg yolk solids. That leaves a lot of room for creativity. Happy holiday drinking!
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It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.
“For a lot of people, it's the richness of the fat and flavor of the custard that gives eggnog its sensory appeal.” Some companies sell eggnog bases, which are pre-formulated mixtures of ingredients with specifically designed flavor qualities.
In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice. But it was scarce during the revolution, so it was traded out for moonshine. This might explain why it became associated with the Christmas season. It warmed up drinkers in the cold weather, and true eggnog called for expensive liquor.
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.
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.
While fresh eggnog is simple, smooth, and, well, fresh-tasting, aged eggnog is much more aggressive. The booze comes out stronger, and there are medicinal, almost minty flavors that people will pick up on—almost as if you've spiked your eggnog with an herbal liqueur, like Fernet-Branca.
Eggnog is a love-it-or-hate it holiday tradition – and those who love it really love it. If you enjoy it here and there throughout the holidays, just sip and savor your favorite variety. But be aware that a single cup can pack in 400 calories and 40 grams of sugar.
It's sweet, rich, and very creamy. Think of a glass of custard or melted vanilla ice cream! But it also has a slightly spiced flavor thanks to the cinnamon and nutmeg.
Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
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.
Monks in the Middle Ages added figs and eggs to this beverage they called “posset,” essentially an aromatic eggnog, and the wealthy generally used it for toasts to health and wealth. Most likely, eggnog became associated with the holiday season due to lack of refrigeration.
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
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.
Is Eggnog Served Hot or Cold? Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own!" Enjoy your eggnog however you like it.
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