The word nog comes from a toast given in old English. Originally, the toast was given with an ancient form of beer. From there, it was adopted to an uppercrust English dairy creation, eggnog, which was milk or cream mixed with eggs and brandy, in the early 19th Century, also known as an egg flip and probably decended from a hot beverage called "posset", not to be confused with the Brooklyn egg cream.

The use of rum appears to be an American invention with early trade with the Caribbean islands, since rum was cheaper than brandy, sherry or other taxed spirits from Europe. Regional variations abound, like the use of burbon in Kentucky and throughout the south. Germans still make a version laced with beer.

He was also a character on DSN.

I Googled a bunch of background and recipes for eggnog, but my wife didn't let me make any. She said they looked disgusting, even the one where the eggs were raised to 160F.

This thread has brought back some long ago memories to me. In college we had a recipe from a guy named William for Eggnog made from scratch. Most people then just bought the Nog in the milk section of a store and added the spirits. I can now remember the good times Glenda and I had whipping the cream and guarding the "secret" technique.. to fold the whipped cream into the milk while introducing the Brandy. We called the drink "Williamnog".. very rich and not anywhere near the niceness of Scotch.

Thanks guys for bringing back the memories.. now if I could only remember the "Rules of Acquisition" taught to me by a friendly Ferengi...

__________________
Nello Tare

1982 300D (266,001 mi.) looking and running great

Previously owned:
1976 450 SLC
1983 300D
1976 300D
also
1982 Jaguar XJ6 (loved, but gone)

Although I do not have it in front of me right now, the local paper printed a recipe for " World's Best" Eggnog.
568 calories per serving! and a ton of Choloresterol..
Its a good thing eggnog is a seasonal beverage.

There is an old New England shortcut method for eggnog that may allay your wife's fear of raw eggs, a not unreal fear BTW - bake up a batch of custard, about as much as one makes for a pie, either from scratch or using packaged mixed. Pour the custard into the pitcher, fill pitcher with whole milk and four to eight shots of brandy if desired. Add a teaspon of nutmeg and stir. Excellent with or without the brandy.