The Online Etymology Dictionary states that the term "eggnog" is an American term introduced in 1775, consisting of the words "egg" and "nog", with "nog" meaning "strong ale". Ben Zimmer, executive editor for, disputes the "egg-n-grog" theory as lacking proof Zimmer states that the term "nog" may be related to the "Scottish term nugg or nugged ale, meaning " ale warmed with a hot poker." The drink first became known as egg-n-grog and later as eggnog. īabson College professor Frederick Douglass Opie wrote that the term is a combination of two colonial slang words-rum was referred to as grog and bartenders served it in small wooden mugs called noggins. One dictionary lists the word "eggnog" as being an Americanism invented in 1765–75. However, the British drink was also called an egg flip, from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it. Some monks would add eggs and figs to posset. Posset, a curdled beverage of milk and either wine or ale was a popular beverage in Britain that may have been a precursor to eggnog. Alternatively, nog may stem from noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. The first known use of the word "nog" was in 1693. According to the Oxford English Dictionary, nog was "a kind of strong beer brewed in East Anglia". The origins, etymology, and the ingredients used to make original eggnog drinks are debated. History A carton and a glass of eggnog from Montréal, Québec, showing its French façade and the French term lait de poule (literally, "hen's milk") Etymology and origins It also includes variants such as "Baltimore eggnog," "General Jackson eggnog," "Imperial eggnog," two types of "sherry cobbler eggnog," as well as "sherry cobbler with egg," "mulled claret with egg," "egg sour," and "Saratoga egg lemonade" (also called "sea breeze"). It distinguishes "plain eggnog," "egg milk punch," and "milk punch" from one another. The Modern Bartender's Guide from 1878 lists many variant names for the drink. Terminology A woman serves commercially prepared eggnog to U.S. Eggnog or eggnog flavoring may also be added to other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings. While eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). During that time, commercially prepared eggnog is sold in grocery stores in these countries.Įggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. A variety called ponche crema has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season. ![]() Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. A distilled spirit such as brandy, rum, whisky or bourbon is often a key ingredient. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). Milk, cream, sugar, whipped egg whites, egg yolks, nutmegĮggnog ( / ˈ ɛ ɡ ˌ n ɒ ɡ/), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage.
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