No Christmas would be complete without a recipe for this traditional christmas treat.

Classic Cooked Chrismas Egg-Nog
(alcohol-free)

6 Eggs
1/4 c Sugar
1/4 ts Salt, optional
1 qt Milk, divided
1 ts Vanilla
Garnishes or stir-ins

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F.

Remove from heat. Stir in remaining 2 cups milk and vanilla.

Cover and refrigerate until thoroughly chilled, several hours or overnight.

Just before serving, pour into bowl or pitcher.

Garnish or add stir-ins, if desired. Serve immediately.

Makes 1 1/2 quarts or 12 (1/2 cup) servings.

Garnishes and Stir-Ins (Choose 1 or several):

Chocolate curls
Cinnamon sticks
Extracts of flavorings
Fruit juice
Ground nutmeg
Maraschino cherries
Orange slices
Peppermint sticks
Candy canes
Sherbet
Ice cream
Whipped cream.


christmas.whipnet.net




History of Eggnog
by Nanna Rognvaldardottir of Iceland

Eggnog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century. Eggnog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time. An alternative British name was egg flip.

It all began in England, where eggnog was the trademark drink of the upper class. "You have to remember, the average Londoner rarely saw a glass of milk," says author/historian James Humes (July 1997, "To Humes It May Concern"), former speech writer and adviser to four presidents. "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." But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to these shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather's holiday revels."

An English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Rich, strong eggnog — the richer and stronger, the better — is no stranger to holiday celebrations in New Orleans, and at this time of year the drink takes its place alongside syllabubs on the traditional southern table. (Syllabub is a less potent mixture than eggnog but just as rich. Made with milk, sugar and wine, it straddles the line between drink and liquid dessert.)

Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk. Mexican eggnog, known as rompope, was created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru, holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco.

The Germans make a eggnog or rather egg soup with beer (Biersuppe). Here in Iceland, we do have a soup here that resembles eggnog somewhat but there´s no alcohol in it. It is served hot as a dessert. Other than that, we have nothing that resembles eggnog and no eggnog traditions.

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Comment by Alexa on December 19, 2009 at 10:30pm
You are so funny! (about your son)(and all) :0
oh, that sounds sooo good. I hope it comes out delicious!

btw, my hubby is a guitar player too. And that is so cool that you teach. You are a such a creative teacher soul! :)
Comment by Sarah Sunny on December 19, 2009 at 4:45pm
LOL, I headed straight for the kitchen after I copied this. Funny you mention scrambled eggs...mine turned out like lumpy pudding!! I kid you not! (My son's a teenager...they eat anything, he added chocolate syrup and ate most of it anyway)
This time I took your 'very important tip' & decided to use my double boiler to get it away from direct heat...I tend to wander while cooking!
Long story short, it looks like it is suppossed to. It is in the fridge cooling this as I type...I'll find out soon!
Comment by Alexa on December 19, 2009 at 1:16pm
I've never made it from scratch either. Here is a tip that might be important:
- Be sure to stir your eggnog constantly while cooking or you'll end up with scrambled eggs, which don't make for a tasty beverage.
Let me know how it goes if you try it out!
:)
Comment by Sarah Sunny on December 19, 2009 at 11:04am
I was thinking of Egg Nog the other day. I had tried to make it once years ago and it didn't turn out very well. Since I've aways bought a carton at the store, yet it is never as good as my Grandma's was. I love reading about the history of things...I never realized it origanally contained Spirits. Interesting history, indeed!
I'm going to try this recipe just for fun...and see how it turns out!

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