Eggnog has become quite sophisticated in later years in our family. As a kid, I had a mom who had a firm rule, “Never leave home with an empty stomach?” She then taught me our humble eggnog recipe, which involved lightly beating an egg in a medium drinking glass, filling it to the top with milk and adding a dash of sugar, plus a touch of vanilla. So, it was “down the hatch” and out the door!
Now, we hold back all eggnog for the high holidays. The eggs are yolks, the milk is cream and the best part is the generous glug-glug of bracing booze. Below are some of many spikes people choose for their eggnogs.
- Flavored liqueur
Some are topped with whipped cream, meringue, even chocolate swirls.
No high holiday celebration would survive if it didn’t have a mother-country tale to go with it. It goes like this: In the 18th century, wine-spiked eggnog made its way from the UK to the colonies where with their abundance of dairy products and trade in the Caribbean for sugar-turned-rum made the drink affordable and very popular. Rum was called “grog,” and it wasn’t long before “egg-grog” became “eggnog.” Latin equivalents are the “rompope” in Mexico and the “coquito” in Puerto Rico.
We also read the George Washington warmly embraced eggnog and devised his own recipe which called for rye, sherry as well as rum.
EGGNOG, AS RICH INGREDIENT IN:
- Bread pudding
- French toast
- Pound cakeS
Eggnog is laced with calories and cholesterol, but who’s drinking eggnog regularly throughout the entire year?
There are three ways to come up with holiday eggnog. One is the ready-made mixture in supermarkets, okay if you are in a hurry. The most luxurious is the (uncooked egg) homemade eggnog, very, very rich with heavy cream. And, if you are avoiding raw eggs, below is a site with a cooked-egg eggnog recipe.
http://www.foodsafety.gov/blog/eggnog.html (safe version recipe)
Below is the Food Network Kitchen’s raw egg disclaimer as regards eggnogs.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.