Eggnog is a worldwide holiday beverage, but its' ingredients vary from place to place. Some historians believe that the eggnog that we know today came from a British drink known as posset, which was made out of wine, milk and eggs. Posset was served hot and sometimes people even added figs to it for the sweetened taste it added. It is was not until much later until eggnog became a drink that was traditionally served cold.
Europeans also had a concoction that consisted of ale and milk that was similar; while in United States Eggnog is made using rum and milk. The drink became popular amongst the rebellious colonists in the cold winter times because it kept people warm due to the alcohol and it was tasty due to its'spices. The spices were imported through trade in addition to the rum that was most likely a result of trading in the Caribbean.
During the earlier years Eggnog was made with milk, eggs, and some kind of alcohol, which was usually brandy or sherry. Brandy was an ingredient that was added later on in the 1800's. It became a drink that was associated with socializing at parties around the holiday season.
Some farmers used to drink eggnog at their leisure because it was common for them to have a few cows and chicken, in addition to some liquor stored in the house; it was a relatively quick drink to make.
All in all, eggnog is a wintery pleasure to all of those that are of drinking age. However, not to worry there are also non-alcoholic versions in the Holiday book "The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition" that can be enjoyed by everyone at any time of the year.
For more Holiday tips, recipes and decorating tips get your copy of the book selected as the Best Italian Cuisine Book in the USA- The Basic Art of Italian Cooking: Holidays Special Occasions-2nd edition
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