We recently found out we are Having a BABY GIRL!!! So I joined Top Baby Blogs and would be over the Moon if you would take two seconds, (Really just TWO I promise) by clicking the link below then clicking the first Owl!! You are Awesome!! Thank You, Hope you enjoy your Egg Nog :)
Eggnog History and Origin of New England Holiday Drink
The origins, etymology, and the ingredients used to make the original eggnog drink are debated. Eggnog may have originated in East Anglia, England; or it may have simply developed from posset, a medieval European beverage made with hot milk. The "nog" part of its name may stem from the word "noggin", a Middle English term used to describe a small, carved wooden mug used to serve alcohol. However, the British drink was also called an Egg Flip (from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it). Another story is that the term derived from "egg and grog", a common Colonial term used for the drink made with rum. Eventually that term was shortened to "egg'n'grog", then "eggnog".
In Britain, the drink was popular mainly among the aristocracy; dairy products and eggs were rarely consumed by the lower classes due to their high cost and lack of refrigeration. Those who could get milk and eggs mixed it with brandy, Madeira or sherry to make a drink similar to modern alcoholic egg nog.
The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America.When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey, and eventually bourbon in particular, as a substitute. ~Thanks Wikipedia for the info :)
Homemade Colonial Eggnog Recipe
- 6 egg yolks
- 1 cups granulated white sugar
- 2 cups heavy cream, divided
- 1 cup milk
- 1 tsp vanilla
- 1 ¼ tsp nutmeg
- ¼ tsp cinnamon
- 3 egg whites
- 1 cup dark rum
- In a large bowl, whisk together egg yolks and granulated sugar until thick and pale yellow. Set aside.
- Combine one cup heavy cream, milk and vanilla in a large saucepot on medium heat. Heat slowly until hot and just about to simmer.
- Slowly pour hot milk into egg mixture, stirring continuously to temper. Pour back into saucepan.
- Continue heating on medium heat, stirring constantly until mixture begins to thicken slightly. Do not allow mixture to come to a boil or it will curdle.
- Remove from heat, stir in cinnamon and nutmeg, then set aside to cool. Meanwhile, beat egg whites until stiff peaks form.
- Fold in egg whites into custard, along with remaining heavy cream. Add alcohol if desired. Sprinkle with nutmeg before serving. Serves 6.