Thursday, December 22, 2011
The History of Eggnog
There are a couple of different theories on how eggnog came to be. In Europe there were several different varieties of milk and wine punches, but in the New World rum was used in place of the wine. Rum was commonly called "grog" so what started as "egg n' grog" may have over time changed to "eggnog".
Another theory is that the "nog" in eggnog comes from the word "noggin" which is a name for a small wooden carved mug that rum was served in.
Either way eggnog soon became a popular drink throughout the Colonial America. It was not kept just for Christmas, however, but made in large quantities for several different holidays and occasions.
George Washington himself had a liking for eggnog and made a very stiff drink using rye whiskey, rum and sherry.
The eggnog that I made last night at my house was non-alcoholic.Here is my recipe:
3 1/2 cups milk
1/2 cup heavy whipping cream
1/3 cup sugar
2 egg yolks
1/4 tsp. salt
1 tsp. vanilla
1 tsp. imitation rum flavoring
2 egg whites
3 tablespoons sugar
Combine milk and cream; scald.
Beat 1/3 cup sugar into egg yolks. Add salt; slowly stir in milk mixture. Cook in double boiler over hot--not boiling--water until it coats the spoon. Cool. Add vanilla and rum flavoring.
Beat egg whites until foamy. Gradually add the 3 tablespoons sugar, beating until soft peaks form. Fold into milk/egg mixture. Grate some nutmeg on top. Chill in refrigerator 3-4 hours. Can be topped with whipped cream.
This was so good! Of course, this recipe does involve raw eggs and the dangers associated with using them. Try this recipe at your own risk. I have heard pasteurized eggs are recommended though mine came from my back yard.