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No Holiday is Complete Without Eggnog
• by Sharon Arnot
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Chances are that sometime during the holiday season you will be offered a cup of eggnog. I think eggnog is something you either look forward to or dread. If you love it, great. You'll get as much as you can drink. If not, it doesn't really matter. You will still have to try the recipe handed down to the host from her grandmother's mother.
Eggnog literally means eggs inside a small cup. The "nog" in the word eggnog is thought to come from the word "noggin". A noggin was a small, wooden, carved mug used to serve drinks at table in taverns. First mentioned in the nineteenth century in England, eggnog was the trademark drink of the upper class. Author/historian James Humes says, "You have to remember, the average Londoner rarely saw a glass of milk. There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry." The English called this concoction "dry sack posset".
In America, farms and dairy products were plentiful, therefore eggnog became a popular wintertime drink. Eggnog was usually made in large quantities and was always used as a social drink, most commonly to toast one's health. In Baltimore, it was tradition for young men to go from house to house to call upon their friends on New Year's Day. At each house they were offered a cup of eggnog, therefore becoming quite inebriated by the end of their rounds.
There are endless recipes for eggnog. George Washington loved eggnog and came up with his own recipe which included rye whiskey, rum and sherry. It was said to be especially potent and something only the bravest dare try. In the South, bourbon is the liquor of choice for eggnog. Called coquito in Puerto Rico, rum is the liquor of choice and the drink also includes fresh coconut juice or coconut milk. Known as rompope in Mexico, the basic recipe is enhanced with Mexican cinnamon and rum or grain alcohol. This drink is usually sipped as a liqueur. In Peru, eggnog is called biblia con pisco and made with Peruvian pomace brandy called pisco. The Germans, not surprisingly, make eggnog or egg soup with beer and call it Beirsuppe.
Eggnog made in dairies is usually pasteurized and harmful bacteria are eliminated. Current estimates indicate that there is a 1 in 10,000 chance that your eggnog could contain harmful bacteria. To insure safe eggnog, slowly heat the eggs to 160F before using. Another good indicator that the eggs are ready is if they coat a metal spoon.
Now that you know a little more about eggnog, hopefully you'll look forward to trying a cup at your next holiday party. If you're hosting this year's holiday bash, here are some great eggnog recipes to try.
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Chocolate Eggnog
Ingredients:
* 4 eggs, separated
* One-half cup packed brown sugar
* Two-thirds cup unsweetened cocoa powder
* 1 tablespoon pure vanilla extract
* One and one-half cups milk
* One-half cup light rum or brandy
* One-eighth teaspoon salt
* One and one-half cups whipping cream, whipped to soft-peak stage
* One-fourth to one-third cup grated semisweet chocolate
Method:
1. In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mixing well. Cover and refrigerate until just before serving, at least 2 hours so mixture becomes very cold. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate. Makes about 8 (6 ounce) servings.
Recipe from www.about.com
Coquito (Puerto Rican Eggnog)
Ingredients:
* 2 cups water
* 8 each 3-inch cinnamon sticks
* 6 large egg yolks
* 3 12-ounce cans of evaporated milk
* 2 cans coconut milk
* 3 14-ounce cans sweetened condensed milk
* 3 cups white rum
Method:
1. In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to 1 cup. Remove cinnamon sticks and set liquid aside to cool to room temperature.
2. in a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon-about 10 minutes (DO NOT BOIL). Set aside to cool slightly.
3. When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve. Makes 16 servings.
Recipe from www.about.com
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