Eggnog

Bizim salep'e benziyor. Kışın, Noel'de içiliyor, alkollüymüş.


I took an informal survey this weekend. Everyone hates eggnog. I mean, they don’t just dislike it, they hate it. They make faces and say things about it being thick and having eggs in it and what’s with the name? “Eggnog” does not sound appetizing. Who made this drink and why do we drink it?

I don’t know if I like eggnog or not because I have not had it as an adult. I had the nonalcoholic version as a kid and thought it was weird. I admit I’m curious now, so I’m thinking of making some.

It’s an old drink. Apparently, it is traced back to medieval Europe. According to Wikipedia, “the drink adopted the “nog” part of its name from the word “noggin”, a Middle English phrase used to describe a small, wooden, carved mug used to serve alcohol. Another name for this British drink was Egg Flip.”

And:

“Yet another story is that the term derived from the name “egg-and-grog”, a common Colonial term used to describe rum. Eventually the term was shortened to “egg’n'grog”, then “eggnog”.”

Since milk and eggs were not wasted on drinks in those days, it must have been a special drink for the time, and probably only consumed by the upper crust. Not so today, however.

Ingredients:

4 egg yolks
1/3 c sugar, plus 1 Tbs
1 pint whole milk
1 c heavy cream
3 oz bourbon
1 tsp freshly grated nutmeg
4 egg whites


http://www.savvyhousekeeping.com/eggnog/


Eggnog, also known as egg nog, is a sweetened dairy-based beverage made with milk and/or cream, sugar and beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg. Various liquors, such as brandy, rum, whisky, advocaat and/or liqueurs, are often added.

Eggnog is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Christmas and New Year. Commercial non-alcoholic eggnog is typically available only in the winter season. Eggnog may be added as a flavouring to food or drinks such as coffee and tea. Eggnog-flavoured ice cream is a seasonal product in the United States and Canada; as eggnog is a custard it can be easily repurposed as an ice cream base.

History

The origins, etymology, and even the ingredients used to make the original eggnog drink are debated. Eggnog, or a very similar drink, may have originated in East Anglia, England, though it may also have been 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, wooden, carved mug used to serve alcohol.

Another name for this British drink was Egg Flip. Yet another story is that the term derived from the name "egg-and-grog", a common Colonial term used to describe rum. Eventually the term was shortened to "egg'n'grog", then "eggnog".

The ingredients for the drink were expensive, so it was popular mainly among the aristocracy. "You have to remember, the average Londoner rarely saw a glass of milk," says author and historian James Humes (To Humes It May Concern, July 1997). "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry."

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.

Ingredients


Traditional eggnog typically consists of milk, sugar, spices, and raw eggs. Frequently, cream is substituted for some portion of the milk to make a richer drink. Some eggnogs add gelatin. Toppings may include vanilla ice cream, meringue, whipped cream and wide variety of garnishes, notably grated nutmeg and chocolate curls.

Eggnog can be produced from homemade recipes, or ready-made eggnog containing alcohol and "just-add-alcohol" versions are available. Whiskey, rum, brandy, bourbon or cognac are often added. Since the 1960s, eggnog has often been served cold and without spirits, both of which are significant departures from its historical origins.

It has traditionally been high in fat and cholesterol but low-fat and sugar formulations are available using skimmed or lowfat milk. In North America, a few manufacturers offer seasonally-available, soy- or rice-based alternatives for vegans and those with dairy allergies.

Under U.S. law, commercial products sold as eggnog may contain milk, sugar, modified milk ingredients, glucose-fructose, water, carrageenan, guar gum, natural and artificial flavourings, spices, monoglycerides, and colourings. Commercial eggnog sales remain strong, indicating that the artificial versions have successfully simulated the taste for most consumers.

The ingredients in commercial eggnog vary significantly, but generally raw eggs are not included as in traditional eggnog.


http://en.wikipedia.org/wiki/Eggnog