You've Been Drinking the Wrong Eggnog (2024)

FAQs

Is drinking too much eggnog bad for you? ›

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

The egg in eggnog is clear enough: the drink is made with egg. But what about nog? Nog, itself a term for eggnog, also historically referred to a kind of strong ale in parts of England. The origin of nog is unclear, but it could be related to noggin, a name for a drinking vessel dating back to the 1500s.

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

Culinary historians have traced the origins of egg-nog to the medieval British punch called “posset,” warm milk curdled with alcohol such as wine or beer, flavored with spices. In medieval Europe, monks added their own twist by serving posset with figs and eggs.

Eggnog is warm dairy.

This is frankly an injustice to eggnog and probably the reason so many dislike it. Eggnog is meant to be served cold, which is what makes it a uniquely good holiday drink.

Eggnog is usually served cold, but you may choose to heat it, especially if you're coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it's also delicious simply spiked with vanilla or cinnamon.

It can also be kept safe in a fridge.” The classic holiday party scene of a bowl of eggnog dusted with nutmeg and left out all night for guests to enjoy may be nostalgic and Rockwellian, but it is an invitation for food poisoning. Keep your eggnog in the fridge and serve individually.

Eggnog can be considered a higher potassium and phosphorus food. Due to these nutrients, this drink food may be limited for those with kidney disease who are on a low potassium, low phosphorus diet.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.

Should eggnog be warm or cold? ›

Is Eggnog Served Hot or Cold? Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own!" Enjoy your eggnog however you like it.

If not made properly, the homemade eggnog recipe could include Salmonella. And no — adding alcohol does not kill the germs. This is especially dangerous if you are serving people at high risk for foodborne infections: young children, pregnant women, older adults and people with weakened immune systems.

Yes, you can freeze eggnog! Freezing this egg fortified beverage is a great way to extend the shelf life of this festive tipple. Made from milk, cream, raw eggs, sugar, alcohol (normally rum, whisky or bourbon) and other flavor enhancers like vanilla, eggnog can be kept in the freezer for a later date.

Eggnog is prepared using heavy cream and egg yolks. Eggnog high fat content makes it an important heartburn trigger beverage especially when alcohol is added. Houston reflux specialists recommend consuming Eggnog in moderation to enjoy a heartburn free holiday.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

Britons brought the drink to America in the 18th century. Fortified wine, traditionally used to spike posset, was difficult to obtain, so Americans laced their version with bourbon, rum or whisky instead. Though eggnog is consumed in many English-speaking countries, Americans are the most keen on it.

The Milk Punch is a classic co*cktail that traditionally combines brandy or rum with sugar, vanilla extract and milk (of course). Its history is extensive, dating to at least the 1600s, when the recipe first appeared in print.

A classic holiday drink, eggnog is made with milk, cream, eggs, sugar, and spices. Sometimes alcohol like rum or brandy is added for a little kick. This combination provides a rich source of fats and carbohydrates, contributing to a high calorie and sugar content.

In the American South, eggnog is made with bourbon. Eggnog is called "coquito" in Puerto Rico, where rum and fresh coconut juice or coconut milk are used in its preparation. Mexican eggnog, also known as "rompope", was developed in Santa Clara.

“The most recent estimates indicate that about three out of every 10,000 eggs is positive for salmonella,” Schaffner said. “This means the risk from any individual egg is low, but of course the more eggs you combine, the higher the risk.” Pasteurization is one of the keys to avoiding salmonella poisoning from eggnog.

Is rompope the same as eggnog? ›

Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.

“Think what's in it: heavy cream, milk, sugar, whipped eggs and alcohol.” And with the recommended serving size a paltry half a cup, eggnog is easy to over-indulge. High in fat and sugar, a single serving contains one-third of the fat Americans should eat daily.

Rum is the classic alcohol to splash in a glass of eggnog. This pairing is so iconic that rum is often listed in many traditional eggnog recipes. If you'd like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum.

Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.

“Eggnog is high in calories and saturated fat because of the whole milk and heavy cream. It's also loaded with sugar,” says Christy Brissette, R.D., president of 80 Twenty Nutrition. Of course, toss in a shot of rum, and you're adding another 64 calories for a total of about 176 calories per serving.

The role of sugar in eggnog

Sugar's addictive properties have been studied, and ice cream mix used to make eggnog contains its fair share, both from the milk sugar lactose and from added sugars.

"Eggnog commonly contains nutmeg, which contains anti-inflammatory antioxidants," Hultin says. Antioxidants help protect your cells against oxidative stress, a process that damages and inflames them.