Egg Nog Day 2021 is on Friday, December 24, 2021: egg nog?
Friday, December 24, 2021 is Egg Nog Day 2021. National Eggnog Day - Fun Food Holidays for December @ CDKitchen National Eggnog Day
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1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts. Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
No Egg "Eggnog"
6 cups milk
1 package instant vanilla pudding and pie filling -- (4-serving size)
4 teaspoons rum extract
3/4 teaspoon ground nutmeg -- divided
2 cups heavy cream -- (1 pint)
2 tablespoons confectioners' sugar
In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract and 1/2 teaspoon nutmeg; mix well and set aside.
In a medium bowl, beat the heavy cream and confectioners' sugar until stiff peaks form. Add half of the whipped cream mixture to the milk mixture; stir until well blended.
Dollop the remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately.
Why does egg nog have to be discarded after 7 days of opening?
Probably because Egg Nog uses raw eggs. In the US, they pastuerize the mixture, but that only kills bacteria. I think the fact that the eggs remain uncooked makes the nog spoil more quickly. They didn't have this problem in the olden days because nog was made with raw eggs, cream, and grain alcohol. That stuff would get you drunk as hell, and it didn't ever spoil or go bad. The alcohol preserved it for weeks! So I think you could just add alcohol to the carton when you open it and it will last a lot longer. That's the same reason Bailey's Irish Cream doesn't go bad.
What is the history of egg nog?
Eggnog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century. Eggnog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time. An alternative British name was egg flip.
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It all began in England, where eggnog was the trademark drink of the upper class. "You have to remember, the average Londoner rarely saw a glass of milk," says author/historian James Humes (July 1997, "To Humes It May Concern"), former speech writer and adviser to four presidents. "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry." But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to these shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather's holiday revels."
An English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Rich, strong eggnog — the richer and stronger, the better — is no stranger to holiday celebrations in New Orleans, and at this time of year the drink takes its place alongside syllabubs on the traditional southern table. (Syllabub is a less potent mixture than eggnog but just as rich. Made with milk, sugar and wine, it straddles the line between drink and liquid dessert.)
Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk. Mexican eggnog, known as rompope, was created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru, holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco.
The Germans make a eggnog or rather egg soup with beer (Biersuppe). Here in Iceland, we do have a soup here that resembles eggnog somewhat but there is no alcohol in it. It is served hot as a dessert. Other than that, we have nothing that resembles eggnog and no eggnog traditions.
HOPKINS NEOLITHIC EGG NOG
Traditional layered eggnog with bourbon and dark rum
(Serves 15-20, inebriates 6)
* 12 egg whites
* 100 g sugar
* 12 egg yolks
* 200 g sugar
* 1 ml salt
* 1 l heavy cream, beaten
* 1 l milk
* 1 l Bourbon
* 250 ml dark rum
e.g., Myers's Rum
1. Beat whites stiff; beat in 100 g sugar.
2. Beat yolks until very light with 200 g sugar, and salt.
3. Combine and stir until thoroughly blended.
4. Add cream, then milk, then Bourbon.
5. Beat well.
6. Add rum.
7. Store in a cold cellar for a week.
Serve with freshly-grated nutmeg. The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality.
An alternate method, preferred by some, is to make a creamy, non-layered egg nog by stirring gently every day.
"When serving, keep the bowl of eggnog resting in a bowl of ice to keep it well chilled!"
* 3 eggs, lightly beaten
* 1/3 cup white sugar
* salt to taste
* 2 1/2 cups milk
* 1 teaspoon vanilla extract
* 1 cup heavy cream
* 2 tablespoons confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/2 cup rum (optional)
* 2 drops yellow food coloring
* 1 pinch ground nutmeg
1. In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
2. In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately. Serves 10