Eggnog ( / ˈ ɛ ɡ ˌ n ɒ ɡ/), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, [1] [2] [3] is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). A distilled spirit such as brandy, rum, whisky or bourbon is often a key ingredient. Welcome to Dairy Ingredients Inc. | Beverages & Fluid Dairy Products". Dairyingredientsinc.com. Archived from the original on 2011-07-08 . Retrieved 2009-12-25. Machado, Carmen Maria (20 December 2017). "A Few Words in Praise of Eggnog". www.newyorker.com. New Yorker. Archived from the original on 4 April 2018 . Retrieved 4 April 2018. Holiday recipes to get you drunk and help you forget 2016". sbs.com.au. Archived from the original on 2017-04-27. Blend the eggs. Add the eggs and maple syrup to a high-powered blender, like my favorite Vitamix, and blend for exactly 4 minutes. Yes, exactly 4 minutes and not a second more.

Even doing it correctly, you’ll still likely end up with a few tiny pieces of cooked egg. Eggnog needs to be super smooth, so don’t skip the step of straining the mixture after cooking. While a classic eggnog is my favorite way to enjoy this recipe, there’s a few fun ways to spruce up the flavors. Please note the cost and responsibility of returning non faulty or unwanted goods will also be the responsibility of the customer and there may be a collection charge for any items returned.

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 variety called ponche crema has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries. This is a non-alcoholic eggnog recipe, but if you’re looking to spice it up a bit, try this eggnog recipe with bourbon. Light the sprig of rosemary, and then cover the flaming sprig with an upside-down shaker to dowse the flame and create smoke. Store in a cool, dark place for about a day, tasting and shaking occasionally, until the mixture reaches your desired spice level. Step 1: In a 3-quart (or larger) sauce pan, bring butter, eggnog and sugar to a gradual boil, boil for 5 minutes, stirring continuously.

In fact the Bible shows that it is ok to drink a little: Drink no longer water, but use a little wine for thy stomach’s sake and thine often infirmities. 1 Timothy 5:23 M-I-03-13: Questions and Answers from FY'02 Regional Milk Seminars, the Regional Milk Specialist's Conference and Special Problems in Milk Protection Courses". Fda.gov. Archived from the original on 2009-11-17 . Retrieved 2009-12-25. CPG Sec. 527.350 Eggnog; Egg Nog Flavored Milk— Common or Usual Names". Fda.gov. 2009-07-17. Archived from the original on 2010-03-07 . Retrieved 2009-12-25. Ethan Trex (24 December 2018). "10 Delicious Facts About Eggnog". Mental Floss. Archived from the original on 5 April 2017 . Retrieved 29 April 2017.

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Since everyone’s tastes differ, I recommend starting with a small amount, tasting it, and adding more, a little at a time, until you get it to where you want. Here’s a look at how to make Homemade Maple Eggnog:

Please stop with the Franken-coffee". New York Daily News. Archived from the original on 2017-06-20 . Retrieved 2017-04-29. Milk: Any type of milk works, whether it’s dairy or dairy-free, such as almond milk, oat milk, or cashew milk. Bloomingdale's eggnog ad is everything wrong with the way we approach sex". Chicago Tribune. Archived from the original on 2017-02-23 . Retrieved 2017-04-30. Fakuade, Melinda (2019-12-13). "Eggnog, the holiday season's most divisive drink, explained". Vox. Archived from the original on 2019-12-16 . Retrieved 2019-12-16.Eggnog has a polarized reception from food critics, chefs and consumers; Esquire states that "there doesn't seem to be a middle ground on eggnog. You either love it or hate it". [55] [56] While some are enthusiastic advocates of the beverage, others are critical of its taste or consistency. The CBC stated that the "ancient drink can be quite divisive." [25] The Guardian writer Andrew Shanahan described eggnog in a critical manner in 2006: "People rarely get it right, but even if you do it still tastes horrible. The smell is like an omelet and the consistency defies belief. It lurches around the glass like partially-sentient sludge." [57] For concerns about the safety of selling products made from raw eggs and milk, the U.S. FDA has changed or altered the definition of eggnog a number of times towards artificial replacements for the large number of eggs traditionally used. FDA regulations (as of January2015 [update]) require eggnog to contain at least 1% egg yolk solids and at least 8.25% milk solids. [39] [40] [41] [42] Some recipes for homemade eggnog call for egg yolks to be cooked with milk into a custard to avoid potential hazards from raw eggs. Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.