Egg Nog

Eggnog and the winter holidays - they go together like Thanksgiving and turkey or Easter and painted eggs. Ever wondered about the history of this silky smooth, decadently delicious elixir that goes down so effortlessly that another just naturally follows? And why do we enjoy eggnog pretty much only during this time of year?

More than likely we can thank our English forbearers. Although our English ancestors may not have served eggnog as we know it, it's probably a descendent of a hot British drink called posset, which was a mixture of eggs, milk and ale or wine. When the English colonists settled in America, they brought it across the seas, but added rum and bourbon, which were the readily available spirits in the new world.

The word "noggin" means a small cup. "Nog" is also an old English term for ale, dating to the 1600s, according to The Dictionary of American Food and Drink, by John F. Mariani. Posset was also known as an egg flip, so it's understandable how it segued into eggnog.

Eggs were considered a comfort food, a medicinal food. Often served when folks were ill, eggs were thought to speed up the patient's recovery. It's understandable why nutrient-rich eggnog was served during the cold winter months, because the beverage had a warming, soothing effect, much appreciated after a frosty journey on horseback or in an open carriage. In early colonial times, when people stayed close to home during the cold months, the winter holidays were the exception. Folks traveled, as we do today, to visit relatives and friends, except it was from farm to farm or farm to town. A cup of rejuvenating eggnog was just the thing to comfort a chilly guest.

Let's not forget that eggs were in short supply during the long dark days when hens laid fewer eggs. Eggs were stored to last through the winter, and were very dear as the winter progressed. Sharing eggs for this beverage was probably a sign of friendship and affluence.

The tradition of serving eggnog from a large bowl got it's roots from the Wassail Bowl - a huge bowl, often made of wood, which contained a hot, spiced liquor. The custom of floating toasted bread on top led to the expression 'to propose a toast'. Some recipes for Wassail sound like hot, spiced and spiked cider, while others contain eggs, ale and lots of spices.

In any event, no respectable winter holiday gathering would be without a bowl of frothy eggnog. The grocery dairy case offers a quick solution, but careful preparation for the home-made stuff is always worth the effort. Consuming raw eggs in these salmonella-conscious days is a no-no, so a cooked version is a must. You basically thicken the eggs in steaming milk, pasteurizing them as you go. Then chill it down and keep it cold by serving small batches in your prettiest pitcher on a festive tray or in a small punch bowl. Floating ice cream on top keeps the beverage cool and makes it creamier as it melts. Here is a really quick, easy and delicious microwave recipe for eggnog.