6 days until Christmas…Time to make the EGG NOG!
Egg nog’s origins are a bit fuzzy. It may be that it originated in England, but many believe modern egg nog is derived from a medieval recipe for posset. Posset was a drink made of hot milk curdled with ale, wine, or other alcoholic liquor and typically flavored with spices, drunk as a delicacy or as a remedy for colds. The word “nog” comes from the word noggin, a Middle English term for a small, carved wooden mug used toserve alcohol.
Egg nog should be aged, not only because the flavor will enhance over time, but because any bacteria will not survive after the aging process. I always recommend making your own egg nog. It’s always tastes better and you know where it’s been and what’s in it!
This recipe needs to be made now for the New Year, but it’s a good one. Alton Brown is one of my favorite chefs, mostly because I know he’s a whiskey drinker and he’s very interested in the science and history behind a recipe. This is his aged egg nog recipe. He doesn’t specify which spirit brands to use, so you can put in your favorites! There’s lots of booze in this (What can I say? I’m a fan!) so it is for adults only!