Something to Drink

So what is something that you can only drink around this time of the year... EGGNOG! Eggnog is a sweetened dairy-based beverage. 

We don't really know exactly where, when or how Eggnog first got started. It may have developed from posset, a medieval European drink made with hot milk. The "nog" part comes from the word noggin, a Middle English term for a small carved wooden mug used to serve alcohol. Another story is that the term derived from egg and grog, a common Colonial term used for the drink made with rum. The drink was popular among the aristocracy. Those who could get milk and eggs mixed it with either brandy, sherry or Madeira.

Traditional eggnog consists of milk, sugar, raw eggs, and spices (usually nutmeg). Cream is sometimes included to make it thinker and more rich, though now-a-days they sometimes just add gelatin. Whipped cream, meringue, cinnamon, ice cream and chocolate curls are all common toppings you may want to throw on your eggnog. Under U.S. law, commercial products sold as eggnog are only permitted to contain certain ingredients. Most times this means that raw egg is not included. Some homemade eggnog's call for the egg yolks to be cooked with milk into a custard to avoid the hazard from the raw egg.

For all you adults these are some common alcohols you can add in with your eggnog: Brandy, Rum, Whiskey, Kahlua, and Vodka

If you would like to try and make your own eggnog I found this recipe that had good reviews. You can either visit the website by clicking here, or I have put the recipe underneath. NOW DRINK UP!



Yields: 9 cups

6 c non-fat milk
2 c heavy cream
1/8 tsp ground nutmeg
12 pasteurized egg yolks
1 c Splenda for Baking
Praline or bourbon liqueur (optional)
Freshly ground nutmeg

Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low.
Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture.
Cool for 30 minutes, then transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog, then sprinkle with freshly ground nutmeg.