It is a funny sounding name for a drink. The first time I heard it I wondered if my uncle was pulling my leg rather like the way the would say eating tomatoes would make your chest hair grow.
Eggnog isn’t actually a drink created for a specific holiday. It is a winter drink meaning that it was concocted as a drink that helps warm up a person. In Europe they would call it a posset.
Of the many versions of how this drink got its name, the version that makes the most sense is the one that says eggnog is short for egg and grog in a noggin. Grog is another term for rum and noggin was a kind of mug used for drinks served at the tables in a tavern.
Reference to this drink first appears in the 17th century. It was apparently meant as a drink with which to toast one’s health.
No matter what the real story of the eggnog, you will want to try this recipe from Emeril Lagasse. Don’t forget to say Bam!
- 8 large eggs, 2 separated
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 3/4 cup bourbon
- 1/4 cup brandy
Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
Add the vanilla, nutmeg, bourbon, and brandy to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold it into the eggnog as well. Serve warm or cover and refrigerate until chilled, about 1 hour.
Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.
The recipe is from Emeril Live: Christmas Holiday Party Episode.
[tags] christmas, eggnog,recipe,Emeril Lagasse,drinks [/tags]
Originally posted on December 20, 2006 @ 4:47 pm