Eggnog

While the holidays have a number of food items associated with them (figgy pudding, fruitcake, roasts, latkes, etc), there’s really only one drink, in this country, that seems to hold the holiday crown. And that drink is Eggnog.

Eggnog basically consists of cream, sugar, eggs and, in most cases, alcohol. Nutmeg and/or other spices are often included as well. The name is thought to either come from the term “egg and grog” (from the use of rum) or because wooden cups that held alcohol were called “noggins” in Middle English.

I have a love/hate relationship with eggnog. There’s something appealing about the taste, particularly with a healthy dose of nutmeg. However, the amount of eggs and cream make me a little queasy, not to mention the fact that I haven’t been able to handle rum that well since an unfortunate event when I was 16.

Wrong Nog.

Rum wasn’t originally part of the eggnog, though. It began as an aristocratic drink (due to its dairy and egg content). Brandy, Madeira and Sherry were the most common alcoholic drinks added. Later, the drink crossed the Atlantic into the American colonies. Since wine and brandy were heavily taxed, rum became the default mixer. When rum became hard to get, the colonists used whiskey or bourbon.

George Washington was a proponent of eggnog and had his own recipe, containing quite the mix of alcoholic drinks. I can’t vouch for its authenticity, but here’s a link to the recipe.

Here, also, is Alton Brown’s Eggnog recipe.

Internationally, there are other holiday drinks, many of them variations on mulled wine. The Scandinavian version is called Glögg. Glögg is made with red wine, sugar and spices (cinnamon, cardamom, ginger, and cloves) and stronger alcohol can be added in the form of vodka, aquavit, or brandy. The mixture is heated and served hot.

Here is a Glögg Recipe from accomplished chef, Marcus Samuelsson.

There’s also a drink called Wassail, associated with Yuletide. Wassail is also a hot, mulled beverage which can be made with cider, ale, wine, beer, or mead. It is spiced with sugar, cinnamon, ginger and nutmeg and apples and oranges are sometimes added. Slices of toast are placed on top to soak up the mixture.

Speaking of ale, this time of year also brings out a number of so-called Winter Warmers. These tend to be dark beers with a strong malt characteristic. They are often brewed with spices and have an ABV of 6% or more. My favorite of these holiday beers has to be Schmaltz Brewing Company’s Jewbelation Series, this year’s release being Jewbelation 15.

What are your favorite holiday drinks? Feel free to share any recipes in the comments.