Eggnog is a libation traditionally served during the holiday season between Thanksgiving and New Year's Day. Eggnog is made from cream or milk, egg yolks and sugar. Those who imbibe may choose to add brandy or rum to their eggnog. Those who drink eggnog are customarily supposed to drink to each other's health, though after a few glasses of spiked eggnog, most will drink to anything.

Eggnog, which translates to "egg inside a cup", actually has a bit of history behind it. It was derived from an English drink called posset. The posset contained eggs, cream and wine or other spirits. It was only a matter of time before it took on a life of its own.

Eggnog became popular in the early 19th century and was mostly enjoyed by the upper classes. During that time in London, only those who were well-to-do could afford to drink a glass of milk, let alone serve it at parties. Revelers enjoyed mixing it with a little alcohol to give it an extra "kick."

In the United States, eggnog was mostly enjoyed by those who owned milk cows. At the time, there were quite a few American dairy farmers, so eggnog was enjoyed by people of all backgrounds. Since rum was relatively inexpensive and very easy to come by, it was often mixed into the eggnog.

No one is quite sure how eggnog became the beverage of choice for holiday revelers, but it has been noted that even two hundred years ago, hosts of holiday parties would make up large batches of the concoction for their guests to enjoy throughout the evening. It is said that George Washington himself enjoyed eggnog on many occasions. His preference was to drink it with rum, rye whiskey and sherry. When he was drinking eggnog there were very few people who could keep up with him —- or who would even try.

Nowadays most people don't make up their own eggnog. They purchase a carton or a case at their local supermarket or liquor store and spike it once their guests have arrived. It's a convenient, delicious way to toast to good health and good friends. It's lucky for us that eggnog caught on!

Written by Deborah Ng.

Drink Recipes
Flaming coffee drinks, Stylish cocktails, mulled wines & ciders and popular liqueurs.
Including: Party Eggnog ala Praline.

CHRISTMAS EGGNOG

• 32 oz. Prepared Eggnog
• 12 oz. Whiskey
• 1 ½ oz. Rum

AMBASSADOR'S MORNING LIFT

• 32 oz. Prepared Eggnog
• 6 oz. Cognac
• 3 oz. Jamaican Rum
• 3 oz. Brown Creme de Cacao

Note: Brandy or Kentucky Whiskey may be substituted for Cognac.

GENERAL HARRISON'S EGGNOG

• 32 oz. Prepared Eggnog
• 24 oz. Sweet Cider

BRANDY EGGNOG

• 32 oz. Prepared Eggnog
• 12 oz. Brandy

BREAKFAST EGGNOG

• 32 oz. Prepared Eggnog
• 10 oz. Apricot Brandy
• 2 ½ oz. Triple Sec

BALTIMORE EGGNOG

• 32 oz. Prepared Eggnog
• 5 oz. Brandy
• 5 oz. Jamaican Rum
• 5 oz. Madeira Wine

IMPERIAL EGGNOG

• 32 oz. Prepared Eggnog
• 10 oz. Brandy
• 2 oz. Apricot Brandy

NASHVILLE EGGNOG

• 32 oz. Prepared Eggnog
• 6 oz. Bourbon
• 3 oz. Brandy
• 3 oz. Jamaican Rum

PORT WINE EGGNOG

• 32 oz. Prepared Eggnog
• 18 oz. Port Wine

WHISKEY EGGNOG

• 32 oz. Prepared Eggnog
• 12 oz. Whiskey

RUM EGGNOG

• 32 oz. Prepared Eggnog
• 12 oz. Rum

Many people like to have a cup of Eggnog. Freshly ground nutmeg is a great garnish for any cup of eggnog. You can use prepared eggnog or below is my favorite recipe for eggnog.

OUR EGGNOG RECIPE

Ingredients

• 1 ½ quarts of milk
• 6 eggs, separated
• 1 cup sugar
• 1 tsp. vanilla extract
• 1 cup whipping cream
• 2 tsp. ground nutmeg

Instructions

Heat milk in a saucepan over medium heat until bubbles begin to form around the edges. (Do not boil). Set aside. Lightly beat egg yolks. Combine yolks and sugar in the top of a double boiler over simmering water. Gradually whisk in scalded milk. (Being careful not to curdle or scrammble the egg yolks). Stir constantly about 5 minutes until mixture coats the back of a spoon. Remove from heat. Stir in vanilla, 1 tsp. ground nutmeg and chill. Beat egg whites and whipping cream in separate bowls until stiff or peaks form; fold into chilled custard. Chill several hours. Sprinkle each cup of eggnog with nutmeg.

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