Eggnog

Popular eggnog recipes call for brandy, rum and whisk(e)y as the base spirit, but in other parts of the world you’ll find that pisco or tequila are also used. Use your favorite and don’t be afraid to make a blend of spirits. 

The use of orange zest as a garnish will bring brightness that will contrast perfectly with the creaminess of the eggnog. Consider using it in some of the other Related Cocktails found here.

When using a blender for your eggnog, make sure you use low speeds in order to prevent your mixture from heating up – otherwise you’ll end up with scrambled eggs!

It is likely that eggnog derives from posset, a hot drink popular in Medieval Britain which was made by curdling milk with wine or ale. Posset was thought to have medicinal properties, and was used either as a remedy or as a toast for good health. Posset was mostly consumed by the wealthy, who had access to the necessary ingredients.

Eggnog became popular in colonial times in the US as a greater part of the population had access to milk, eggs, and, crucially, cheap rum. It’s possible that its association with Christmas comes from posset’s use as a toast for good health and prosperity. 

The origin of the word eggnog is debated, with the word nog possibly coming from noggin, a small, carved wooden mug used to serve alcohol. It may also be related to the Scottish word nugg, meaning ale warmed with a hot poker (ale being something that was used to make posset).