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Eggnog: The Drink, The Name, The Riot?

December 23, 2016

 

 

 

The thought of the holiday season evokes memories of twinkling lights, family and friends, warm spices filling the air, and a big vat of eggnog. Okay, so not all think about eggnog around the holidays, as most people either love it or hate it. Generally, there is an unsolicited opinion provided upon sight of the bowl of thick, cream colored liquid with generous sprinkles of nutmeg. Eggnog was a big hit in my family. I recall there being a special punch bowl and glasses used, only for the eggnog on Christmas Eve.  Between the eggnog, rum cake, and second hand smell of booze in the air, no wonder we were all in bed early on Christmas Eve as children. 

 

So what is eggnog, where did it come from and what is up with that name? The recipe is simple; milk, cream, sugar, whipped eggs and, in some recipes, brandy, rum, bourbon or a combination of them all. Eggnog is more of liquid custard, than it is a punch. In fact, eggnog has all the ingredients you would find in ice cream, but the mixture cannot freeze due to the heavy-handed amount of alcohol. 

 

Eggnog, a traditional English drink, hopped the pond in the 1700s. You may or not be aware, but America's Founding Fathers were quite the drinkers. Water was not considered favorable; it was almost poisonous in their opinion (I think I know such a person who still believes this). As such, alcohol became the primary drink for colonists. Like most recipes of this time, they came from England, however the American's ramped it up a bit in the booze department based on their high tolerance level.  

 

Odds are that eggnog was developed from posset, a medieval beverage made with hot milk, blended with wine or ale and flavored with spices. In the Middle Ages, posset was medicinal, used mostly for the common cold and flu. In the 13th century, monks added eggs and figs to this concoction.  In England, the drink was popular among the fancy pants as the ingredients were expensive and difficult to obtain. Since there was an expense to the drink, it was often reserved for celebratory times and toasts to prosperity and good health.  This food origin may account for why we, in modern times, reserve this drink for the winter. Not only was posset hot, the addition of the liquors kept the drink from spoiling and could be kept in the winter months for extended periods. There is a bit of a chemical reaction with the ingredients in eggnog, or posset that allow for this. It has to do with the egg proteins, mixing with the alcohol and the sugars from the milk. Once these mixtures join force, the drink can stick around a little longer than you think, and it actually gets better with age. During this process, the booze flavor is softened, noticed I said flavor, not potency.

 

When the drink recipe made it way across the Atlantic, adjustments were made. Brandy and wine were heavily taxed in the colonies, and rum from the Caribbean was a cost-effective and delicious substitute. During the American Revolutionary War, rum became difficult to get, which had us turn to a new ingredients, like domestic whiskey, bourbon and moonshine to spice up our eggnog. 

 

Eggnog does have its dark side.  The most notable case of problems associated with the drink was the Great Eggnog Riot at West Point Academy. Shortly before Christmas in 1826, there was concerns that the 260 cadets on campus were drinking a wee bit too much. It should be pointed out that future leaders Jefferson Davis and Robert E. Lee were among the parting cadets. The strict school superintendent made a decision to turn West Point into a dry campus, no alcohol; as such, their beloved eggnog would be free of liquor. The cadets made a decision to smuggle gallons of whisky into the barracks for a proper Christmas party. Apparently, it was just too difficult for the cadets to keep their shenanigans quiet. By the end of the evening, 20 cadets and 1 enlisted soldier were court-martialed for smashing windows, fighting, destruction of the buildings, and one failed attempt to shoot a commanding officer. That must have been quite the party. 

 

George Washington even got in the action. Eggnog was known to be one of the Presidents favorite beverages. Washington created his own version of eggnog, which was quite potent and rich. The recipe was very specific, except he forgot to include how many eggs were to go into the drink. The chefs made an executive decision, and added a dozen eggs to the Presidential concoction. We will note that during early America, eggs were smaller than they are now, not that this helps much when you use 12 eggs. Washington's recipe is: 

 

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. You do not say, George. 

 

The name eggnog is curious, and cannot be linked to a specific origin, just a lot of guesses. The term nog, was used in England to define a strong beer. The word may also come from noggin, a term for a small, carved wooden mug used to serve alcohol. The British and Colonists also enjoyed a drink called an egg flip. Finally, it also could stem from the Scottish term nugg or nugged ale, meaning, “ale warmed with a hot poker."

 

Eggnog is not exclusive to England and America. Other countries have their own variations. 

  • Mexico: rompope - which uses Mexican cinnamon and rum or grain alchol

  • Puerto Rico: coquito - which adds coconut milk and rum 

  • Peru: biblia con pisco - made with a Peruvian pomace brandy called pisco

  • Germany: biersuppe  - made with beer. Anther German variation is Eierpunsch, which is an eggnog made with white wine, eggs, sugar, cloves, tea, lemon juice and cinnamon. 

  • Venezuela and Trinidad : ponche crema. Similar to eggnog, but with a lemon rind

  • Iceland - eggnog is served hot, as a dessert

According to the American FDA, the alcohol in eggnog is not an effective way to kill germs found in raw eggs. As such, they permit that the drink can be made with as little as 1% egg yolk, which manufactures are only happy to accommodate as it lowers the expense of the product. This stand was taken after an incident in 1982. In a nursing home in the US, eggnog was served to the residents and staff at a party. Most of the residents and staff of a nursing home became ill with salmonellosis, and four people died. It was later determined that the eggs were a contributing factor, however it was more likely caused by contaminated hands. gag. 

 

On that note, grab a big cup of eggnog and celebrate. Though the drink can pack on around 400 calories a cup, it is only once a year so sit back, relax and drink up.  Happy holidays. 

 

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