Advent day 15; Eggnog and it's origins

By Rosie - December 15, 2020

 


Advent day 15 ... Eggnog and it's origins 

See advent day 14 here

Eggnog is an alcoholic drink associated with Christmas. 

The early version of Eggnog is believed to be closely related to a British drink called Posset, which contained wine or beer, cream, sugar and egg. It was also usually thickened with things such as oatmeal or bread. This was a popular medieval drink and by the 13th century Monks adopted it. They drank it with figs and eggs. But milk and eggs as well as spices which later got added were expensive so it mainly remained as a drink for the elite. 

It didn't become a festive drink until it was taken over to the American colonies. In the colonies they had plenty of farms which included lots of chickens and cows. As well as cheap rum, which became a key ingredient. Apparently the Jamestown settlers had eggnog in 1607 according to notes by Captain John Smith. It eventually became a popular Christmas drink due to its warmth and the addition of spices such a cinnamon and nutmeg which made it a festive favourite. 



It is unsure where the word eggnog came from (but it probably originated in the colonies) it either comes from the word noggin which was a type of medieval cup used to serve alcohol or the word nog which was a type of beer. 

On Christmas day in 1826 Eggnog caused a riot. The cadets at West point military academy in New York had strict rules they had to follow. Alcohol and smoking was banned but of course the cadets didn't stick to these rules. In fact West point had a reputation for drunkenness. In 1826 the superintendent decided to make an alcohol free eggnog. The cadets responded by buying two gallons of whiskey and two gallons of rum from nearby Benny's Tavern which they smuggled in to the academy and began drinking on Christmas eve. 

By 4am on Christmas day the party had got so out of hand that Captain Hitchcock went to investigate the North wing of the Barracks. He read the men the riot act, only to be ignored leading to a fight breaking out. At this point the South wing were also out of control. Captain Thornton went to investigate and was attacked and knocked out. The cadets then went to Captains Hitchcocks room, smashing windows and firing a pistol. Many cadets were arrested. 

In total 6 cadets resigned, 19 were court martialed, 10 expelled and many confined to at last a month in their quarters. 


I personally have never had Eggnog, but it certainly has an interesting history! 

Here is a recipe for Eggnog from Pemberley cup and cakes - let me know if you try it! 



  • 4 cups (960 ml) whole milk
  • 1 cup (240 ml) cold heavy cream
  • 1 cinnamon stick (optional)
  • 3 cloves, whole (optional)
  • ½ teaspoon freshly grated nutmeg
  • 1 vanilla bean, split, seeds scraped
  • 8 large egg yolks
  • 1 cup (200 g) granulated sugar
  • 120 ml (1/2 cup) bourbon (optional)
  • 60 ml (1/4 cup) rum (optional)
  • Freshly grated nutmeg, for sprinkling
  1. Place egg yolks and sugar in the bowl of your stand mixer, fitted with the whisk (or a large bowl) and whisk at medium-high speed until thick and pale for 3-5 minutes.
  2. Meanwhile, heat milk, cream, cloves, cinnamon stick (if using), nutmeg and vanilla bean and seeds in a medium saucepan over medium-high heat and bring to a boil, whisking constantly.
  3. Pour 1 cup of the spiced, hot milk mixture into the yolk and sugar mixture in a slow, steady stream, whisking constantly.
  4. Gradually pour the milk and yolk mixture back into the saucepan and cook over medium-low heat, whisking constantly, until it is thick enough to coat slightly the back of a spoon, about 10-15 minutes until the mixture reaches 160 degrees F (70ÂșC). Do not let it simmer.
  5. Strain the mixture through a fine sieve into a bowl and discard the vanilla bean, cloves and cinnamon stick. Whisk in bourbon (and/or rum), if using, and let cool completely.
  6. Cover with plastic wrap. Refrigerate to cool completely for about 1 hour (better overnight).
  7. Serve chilled sprinkled with nutmeg. You can serve it with a dollop of either whipped cream or stir in some whipped egg whites.

    Keep refrigerated in an airtight container for up to 2 weeks

Rosie x




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