Photo Credit - iStock/Mizina
December is National Eggnog Month! An entire month to celebrate the delightfully spiced and spiked, egg and milk concoction.
The lineage of this unique cocktail is debated, but most cocktail historians agree that it is derived from a 13th century elixir called “posset” which consisted of eggs, figs, sherry, and milk. During that time, these ingredients were, nearly exclusively, only available to the wealthy.
In the 1700's, the abundance of farms in the American colonies made eggs and milk affordable for the average Joe and Jill, and rum was added to the recipe due to availability and affordability. This was the time-period that eggnog became synonymous with the Christmas/winter holiday season.
Although store-bought eggnog may curb any cravings for this cocktail, there is no substitute for a fresh, handcrafted version.
George Washington’s Egg Nog Recipe:
One quart cream
One quart milk
One dozen (12) eggs
One dozen (12) tablespoons sugar
One pint Martell VS Cognac
½ pintSazerac Rye Whiskey
½ pint Papa’s Pilar Blonde Rum
¼ pint Sandeman Amontillado Sherry
Separate yolks and whites of 12 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.
Recipe Source - Old Farmer’s Almanac
Enjoying this piece of history sounds like the best history class ever.
“An education has never tasted so good”.
