Eggnog - Simple, Traditional, Classic

Many Christmas traditions are over thought and overly complicated. Eggnog is most certainly a prime example of the need to make a simple process way to difficult. So hang on gan this is one of the quickest simplest and nicest recipes I have found, and I am please to share it with you care of my wife the purveyor of this fine beverage.

Eggnog! - History

Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World". However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. At least this is one version...

Other experts would have it that the "nog" of eggnog comes from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish "Sherry" and milk. The English called this concoction "Dry sack posset". It is very easy to see how an egg drink in a noggin could become eggnog.

The true story might be a mixture of the two and eggnog was originally called "egg and grog in a noggin". This was a term that required shortening if ever there was one.

With it's European roots and the availability of the ingredients, eggnog soon became a popular wintertime drink throughout Colonial America. It had much to recomend it; it was rich, spicy, and alcoholic.

In the 1820's Pierce Egan, a period author, wrote a book called "Life of London: or Days and Nights of Jerry Hawthorne and His Elegant Friend Corinthina Tom". To publicize his work Mr. Egan made up a variation of eggnog he called "Tom and Jerry". It added 1/2 oz of brandy to the basic recipe (fortifying it considerably and adding further to its popularity).

Eggnog, in the 1800s was nearly always made in large quantities and nearly always used as a social drink. It was commonly served at holiday parties and it was noted by an English visitor in 1866, "Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging...It is made cold and is drunk cold and is to be commended."

Eggnog

Beat 4 eggs

add 1 small can evaporated milk

3 cups milk

1/4 cups sugar

a pinch of salt

Combine well and simmer in a double boiler until desired consistency is met. If you find the nog if to thick after it has cooled, place in a blender and blend with milk until desired consistency.

Yields about 1 liter