Eggnog

Eggnog
	Eggnog with cinnamon
Country of origin	United Kingdom
Colour	Cream
Flavour	Custard
Ingredients	Milk, cream, sugar, whipped egg whites, egg yolks, nutmeg
Variants	With alcohol

Eggnog (/ˈɛɡˌnɒɡ/), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added,^[1]^[2]^[3] is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). A distilled spirit such as brandy, rum, whiskey or bourbon is often a key ingredient.

Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. A variety called ponche crema has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries.

Eggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. While eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). Eggnog or eggnog flavoring may also be added to other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings.

^ The Modern Bartender's Guide (1878) distinguishes "plain egg nog", "egg milk punch", and "milk punch" from one another, and also includes "Baltimore egg nog", "General Jackson egg nog", "imperial egg nog", and two types of "sherry cobbler egg nog", as well as "sherry cobbler with egg", "mulled claret with egg", "egg sour", and "Saratoga egg lemonade" (also called "sea breeze"). The Modern Bartender's Guide. New York: Excelsior Publishing House. 1878.
^ Wondrich, David (2007). "Milk Punch". Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar. Penguin. p. 82. ISBN 978-0399532870. Archived from the original on 2016-06-03.
^ Johnson, Harry (1882). "Egg Milk Punch". New and Improved Illustrated Bartender's Manual; or, How to Mix Drinks of the Present Style. New York City: Harry Johnson. p. 65. Archived from the original on 2016-05-06.

[1] The Modern Bartender's Guide (1878) distinguishes "plain egg nog", "egg milk punch", and "milk punch" from one another, and also includes "Baltimore egg nog", "General Jackson egg nog", "imperial egg nog", and two types of "sherry cobbler egg nog", as well as "sherry cobbler with egg", "mulled claret with egg", "egg sour", and "Saratoga egg lemonade" (also called "sea breeze"). The Modern Bartender's Guide. New York: Excelsior Publishing House. 1878.

[wondrich-2] Wondrich, David (2007). "Milk Punch". Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar. Penguin. p. 82. ISBN 978-0399532870. Archived from the original on 2016-06-03.

[auto-3] Johnson, Harry (1882). "Egg Milk Punch". New and Improved Illustrated Bartender's Manual; or, How to Mix Drinks of the Present Style. New York City: Harry Johnson. p. 65. Archived from the original on 2016-05-06.

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