Eggnog

Like peppermint, eggnog is another seasonal favorite that conjures images of snowy days, roaring fires, and toasty warm belly happiness. These days you can find nogs to suit everyone’s taste – classic eggy non-boozed eggnog, pre-boozed eggy eggnog, soy eggnog, lowfat eggnog, and even egg-free eggnog (yeah, there are recipes out there, trust me). You can find vegan and dairy-free eggnogs in specialty stores.

Though there are many schools of thought on how eggnog got its name, the one thing all schools agree on is that the beverage seems to have originated in England. “Nog” was the nickname given to a small wooden mug in England that was used to serve alcohol in and since the drink was made with eggs, thus....

The drink was basically a creamy blend or “posset” of eggs, sugar, hot milk, and alcohol.  Possets had been used for centuries as a warming beverage and were made by mixing hot milk with hot beer or sherry and adding in a bit of sugar with some spices.  This made it a nice nightcap on cold evenings in the yore days of pre-centralized heating as well as a soothing beverage for sickies and invalids.

Due to a lack of refrigeration and their then-high cost, dairy products and eggs were primarily consumed by the upper classes because they were much less available to the lower classes. For those who could afford these luxury items, they mixed the drink using sherry, brandy or Madeira (also high-end luxury items) to create their tasty warming brew.

Eggnog made its way over to the Colonies during the 18th century and became very popular. In America, plentiful farms and general access to eggs and dairy products made it possible for all classes to enjoy the beverage. The biggest change to the mix was that instead of incorporating the high-end boozy mixers which were heavily taxed in those days, eggnog was blended with the more readily acquired and affordable rum c/o the Triangle Trade.  Domestic whiskey and bourbon eventually became popular alternatives for even the rum.

Beginning in the 1960s, eggnog began to be served cold and without alcohol (crazy talk!) which was the most defining change from its original eggnoggy form. These days, "traditional" eggnog is a concoction of eggs, cream and sugar with vanilla and spices added in. The use of cream in lieu of milk helps create a thicker, richer beverage (and yes, more fattening too, but oh so delicious).

In any case, with a dash of nutmeg on top (and a shot of goodness on the bottom), hot or cold, eggnog will warm both your body and soul on a blustery winter night.