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.
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. However, per TIME, eggnog has been associated with Christmas since the 1700s.
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.
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.
Why Is Eggnog a Christmas Drink? Strand says the specific taste of eggnog is wrapped up with memories of Christmas, thanks to flavors like cinnamon, nutmeg and vanilla bean, which embody the winter season. It's so rich that it makes for a nice holiday party treat, too!
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.
Eggnog can be considered a higher potassium and phosphorus food. Due to these nutrients, this drink food may be limited for those with kidney disease who are on a low potassium, low phosphorus diet.
The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.
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.
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 may be frozen for up to six months. For best results, freeze eggnog in a container with a little extra room (about 1/2-inch of space from the top) to allow for expansion during freezing. Frozen egg nog should be good for about 6 months, whether it is store bought or home made.
“Think what's in it: heavy cream, milk, sugar, whipped eggs and alcohol.” And with the recommended serving size a paltry half a cup, eggnog is easy to over-indulge. High in fat and sugar, a single serving contains one-third of the fat Americans should eat daily.
“That's because all of these can compound into a difficult-to-digest situation, requiring digestive enzymes like lactase, sucrase and alcohol dehydrogenase to kick into high gear all at the same time. This could lead to gas, diarrhea, cramping or abdominal pain within 30 minutes to a few hours after drinking.”
The unanimous verdict: Alongside a fresh batch, which tasted comparatively boozy and harsh, our aged nog went down more smoothly. To age your favorite eggnog recipe, be sure to use 1 1/2 ounces of 80 proof liquor for every egg, and leave out the dairy until serving.
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.
Serve your eggnog chilled and plain for a classic treat.
The most classic way to serve eggnog doesn't involve any prep, and it's perfect as an after-dinner treat around the holidays. All you have to do is pour chilled eggnog into a glass. It pairs nicely with sweets, especially baked goods make with milk or cream.
Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective. Even a small run involves processing the ingredients, cleaning the machinery out, and updating the labels and packaging.
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.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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