Eggnog



Eggnog, or egg nog, is a sweetened dairy -based  beverage  traditionally made with  milk  and/or  cream,  sugar , beaten  eggs  (which gives it a frothy texture), and  liquor. Brandy, rum ,  whisky ,  bourbon ,  Kahlúa ,  vodka , or a combination of liquors are sometimes added; and the finished serving would be garnished with a sprinkling of ground  cinnamon  or  nutmeg .| [1]

Eggnog is a popular drink throughout the United States  and  Canada, and is usually associated with winter celebrations such as  Thanksgiving ,  Christmas , and the  New Year. Commercial non-alcoholic eggnog is typically available only in the winter season. Eggnog may be added as a flavouring to food  or  drinks  such as  coffee  and  tea. Eggnog as a custard  can also be used as an  ice cream  base. {| class="toc" id="toc"

Contents
[| hide ] *| 1 History
 * | 2 Ingredients
 * | 2.1 The eggnog-custard connection
 * | 3 Safety concerns
 * | 4 See also
 * | 5 Notes
 * | 6 References
 * }

edit ] History
The origins, etymology, and the ingredients used to make the original eggnog drink are debated. Eggnog may have originated in East Anglia,  England ; or it may have simply developed from  posset , a  medieval   European  beverage made with hot milk.| [2]  The "nog" part of its name may stem from the word "noggin", a  Middle English  term used to describe a small, carved wooden mug used to serve alcohol.| [2]  However, the British drink was also called an  Egg Flip  (from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it).

Another story is that the term derived from "egg and grog", a common Colonial  term used for the drink made with  rum. Eventually that term was shortened to "egg'n'grog", then "eggnog".| [3].

In Britain, the drink was popular mainly among the aristocracy. | [2] Those who could get milk and eggs mixed it with  brandy,  Madeira  or  sherry  to make a drink similar to modern alcoholic egg nog.| [2]

The drink crossed the Atlantic  to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade  with the  Caribbean  was a cost-effective substitute.| [2]  The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America.| [4]  When the supply of rum to the newly-founded United States was reduced as a consequence of the  American Revolutionary War, Americans turned to domestic whiskey, and eventually  bourbon  in particular, as a substitute.| [2]

edit ] Ingredients
Enlarge"Silk Nog," a commercial soy milk  eggnog.Traditional eggnog typically consists of milk, sugar, raw eggs, and  spices, usually  nutmeg. Cream may be included to make a richer and thicker drink, though some modern eggnog add gelatin. Vanilla is a common flavoring, with grated nutmeg sprinkled on top. Other toppings may be whipped cream,  meringue , cinnamon, ice cream, and  chocolate  curls.

Eggnog can be homemade from recipes. Ready-made eggnog versions are seasonally available and may contain whiskey, rum, brandy, bourbon, or cognac. Also available are "mixes" that contain all the ingredients except the liquor. With these the end-user can tailor the strength of the drink, from rather strong, to only a taste of liquor, to no liquor at all (for children or teetotalers). Since the 1960s, eggnog has often been served cold and without spirits, both of which are significant departures from its historical origins.[ citation needed ]

Though eggnog is high in fat and cholesterol, low-fat and no-sugar formulations are available| [5] using  skimmed or lowfat milk .| [6]  Some North American manufacturers offer soy, rice or coconut milk-based alternatives for  vegans  and those with  dairy allergies.

Under current U.S. law, commercial products sold as eggnog are permitted to contain milk, sugar, modified milk ingredients, glucose-fructose, water, carrageenan,  guar gum , natural and artificial  flavorings , spices (though not necessarily nutmeg),  monoglycerides , and  colorings .| [7]  | [8]  The ingredients in commercial eggnog vary significantly, but generally raw eggs are not included.| [9]  | [10]

edit ] The eggnog-custard connection
Some recipes for homemade eggnog call for egg yolks to be cooked with milk into a custard  to avoid potential hazards from raw eggs; eggnog has much in common with classic custard-pudding recipes that do not call for corn starch, and many types of eggnog can also be cooked into egg-custard puddings.

edit ] Safety concerns
For concerns about the safety of selling products made from raw eggs and milk, the U.S. Food and Drug Administration  (FDA) has changed or altered the definition of eggnog a number of times towards artificial replacements for the large number of eggs traditionally required. Modern FDA regulations permit eggnog to contain less than 1% egg yolk solids and "milk or milk products."<sup class="reference" id="cite_ref-10">| [11] <sup class="reference" id="cite_ref-11">| [12]  <sup class="reference" id="cite_ref-12">| [13]  <sup class="reference" id="cite_ref-13">| [14]

In the home and in restaurants, alcohol free eggnog can be made more safely by using pasteurized eggs  although this often results in a less frothy mixture.<sup class="reference" id="cite_ref-zeldes_14-0">| [15  &nbsp