Is there a more divisive holiday drink than eggnog? Made of cream or milk, sugar, and (yes) eggs—usually with a spirit stirred in—eggnog can be a cocktail of wonder...when made well. The right amount of spice, the perfect proportion of dairy to egg, and of course just enough sugar to bring it all together, can make a world of difference when it comes to making a luxurious batch of eggnog at home this holiday season (or y’know, anytime).
Creamy, thick eggnog has quite a, pardon the pun, rich history. The first recorded use of the term "nog" goes all the way back to 1693, (thanks Mirriam-Webster!) and most historians agree that eggnog as we know it derived from posset, which we know these days as a cream-based pudding, but historically refers to a hot drink of curdled milk, alcohol (like wine, beer, or other liquor and flavored with spices), often drunk medicinally or on special occasions. Though the hot toddy has perhaps conquered the market on warm drinks to sip when you’re under the weather, posset of yore—and its transition into today’s eggnog—certainly stuck around as a party drink.
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