Ho! Ho! Ho! What a wonderful Christmas everyone! How’s your holiday season? We bet that it’s fun. However, we know how you can make more fun. Yes, you guessed it right. Any holiday or occasion can’t be complete without the favorite drink of adults. Alcoholic beverage of course!
What alcohol-infused drink is synonymous with Christmas (aside from wine)? Hint: It’s got a lot of “Gs”. Ready to know the answer?
This traditional holiday drink which is also known as milk punch or egg milk punch is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks. Have you ever wondered how eggnog became a drink during Christmas season? We did too. But don’t worry. We got you covered again. Just sit back, relax, and read a brief history of the popular egg drink while sipping your favorite version of the drink.
According to Time.com, “While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs. Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health.
Eggnog became tied to the holidays when the drink hopped the pond in the 1700s. American colonies were full of farms—and chickens and cows—and cheaper rum, a soon-signature ingredient. Mexico adopted the very eggnog varietal “rompope,” and Puerto Rico enjoys the “coquito,” which adds coconut milk. 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. Sugar-laced supermarket versions can’t hold a candle to the homemade goodness, especially since the US Food and Drug Administration permits that the drink can be made from as little as 1% egg yolk. That often borders on “milknog” or egg flavoring.
Our founders would have had none of that. George Washington even penned his own famous heavy-on-the-alcohol eggnog recipe. Only one problem: he forgot to record the exact number of eggs. Cooks in his era estimated a dozen would do:
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently. “
Now you know. Always remember to enjoy the holidays with your ‘nogs and celebrate Christmas by being a responsible alcohol drinker.