The Science of Eggnog + 5 Recipes We Love

Eggnog is the mythical drink that takes over the cocktail world from November to early January. The drink that’s made with eggs, milk and the occasional ounce or two of liquor— dealers choice. But how is eggnog even a thing to enjoy without suffering the 8-12 hours of sickness that can follow from consuming raw eggs, and where did the idea originate? So first let’s start with the history of it, then we’ll cover the science of eggnog.

The start of eggnog as we know it today began around the 12th century, although this dense, sometimes frothed up and boozed down drink wasn’t always how we know it to be today. For starters, the name wasn’t even the same.

Back in the 14th century, this “nog” was a warm cocktail called posset, and get this: it didn’t even have eggs in it! See, it came around in a time where eggs and dairy were scarce and expensive, thus why have both when you just need one as a base to spike?

Over time, this so-called posset became a drink enjoyed by wealthy aristocrats and was taken off the menu for the majorities.

Once the 13th century came around, monks were actually the ones known for drinking this posset substance a little differently; with eggs and figs. However, at this time, the drink wasn’t one known to make it’s comeback during the winter holidays.

As a matter of fact, it was still so out of reach to the mass majority, those who drank it often cheered to good health and prosperity.

However, when America was founded in the 1700s, everything in regards to this eggnog changed, and it became viewed as a holiday beverage thanks to a one George Washington, who had created a little recipe with a punch of his own.

So, what’s up with the eggs, and how are you not getting sick? Contrary to the popular notion that the eggs are completely raw, they’re actually . . . not. See, the egg and milk combination in eggnog gets pasteurized, or heated to a very high level, which kills off any and all bacteria and microorganisms that would cause illness.

Be cautious when making your own eggnog that you’re using pasteurized products to ensure you and your loved ones are able to enjoy this holiday classic to it’s full extent. After all this talk about eggnog, we’re thirsty, and are drooling over these ‘nog recipes.

1. George Washington’s ‘Nog

This one’s straight from Time Magazine, who have quoted his recipe as follows:

One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of 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.

It’s almost your American civic duty to try it!

2. Eggnog French Toast

Cooking Classy
Cooking Classy

Mix up this holiday classic for a breakfast everyone will enjoy. You can even enjoy a cup of good ole ‘nog on the side.

Get the recipe here.

3. No Bake Eggnog Cheesecake Trifle

Inside Bru Crew Life
Inside BruCrew Life

If you’re in a rush and may have forgotten you promised to bring a dessert to Christmas dinner, this trifle was made for you.

Done in 20 minutes from start to finish, you’ll have everyone falling in love with carefully crafted creativity. Get the recipe here.

4. Eggnog Latte

Champagne Tastes
Champagne Tastes

You can save millions (well, multiple) of dollars by creating this Starbucks holiday classic on your own time with your own ingredients. Just remember, heat those eggs with caution, or they might scramble!

That’d be an eggnog we’re not too curious to try. Get the recipe here.

5. Homemade Eggnog

egg_nog61
Tastes Better from Scratch

The name of the site says it all. This eggnog is made entirely from scratch, and is a classic that no bottle of ‘nog at the store would dare to stand in comparison with.

Get the recipe here.

Recipe Here: 18 Peppermint Recipes to Leave You Feeling Minty Fresh for the Holidays