Culinary historians debate the originatino of eggnog, but most suspect that it is descendant from the early medieval British drink, posset, a hot, milk, ale-like drink.
Eggnog didn’t become a Christmas tradition until it arrived in America in the 1700s when American colonies were filled to the brim (pun intended) with farms – eggs – and rum which was to become an staple ingredient.
The old stories say that George Washington even penned his own famous heavy-on-the-alcohol eggnog recipe. Only one problem: he forgot to record the exact number of eggs. Cooks in his era estimated a dozen would do.
Try his version this year:
One quart cream
one quart milk
one dozen tablespoons sugar
one pint brandy
1/2 pint rye whiskey
1/2 pint Jamaica rum
1/4 pint sherry
1. mix liquor
2. separate yolks and whites of eggs, add sugar to beaten yolks, mix well.
3. add milk and cream, slowly beating.
4. Beat whites of eggs until stiff and fold slowly into mixture.
5. Let set in cool place for several days. Taste frequently.
And for a farm focus this Christmas, find a dairy in our state and mark your calendar for a tour this summer! Treat your family to the gift of a family day trip AND knowing where their food comes from! George Washington would definitely approve.