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{{About|the milk-based beverage|the [[Melvins]] album|Eggnog (album)}}
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[[File:Eggnog.jpg|right|thumb|A carton and a glass of eggnog from [[Montreal]], called by its [[French language|French]] name ''lait de poule'' (literally "hen's milk")]]

'''Eggnog''', also known as '''egg nog''', is a sweetened [[dairy]]-based [[beverage]] made with [[milk]] and/or [[cream]], [[sugar]] and beaten [[egg (food)|egg]]s (which gives it a frothy texture), and flavoured with ground [[cinnamon]] and [[nutmeg]]. Various [[liquor]]s, such as [[brandy]], [[rum]], [[whisky]], [[advocaat]] and/or [[liqueurs]], are often added.

Eggnog is a popular drink throughout the [[United States]] and [[Canada]], and is usually associated with winter celebrations such as [[Christmas]] and [[New Year]]. Commercial non-alcoholic eggnog is typically available only in the winter season. Eggnog may be added as a flavouring to [[food]] or [[drink]]s such as [[coffee]] and [[tea]]. Eggnog-flavoured [[ice cream]] is a seasonal product in the United States and Canada; as eggnog is a [[custard]] it can be easily repurposed as an ice cream base.

== History ==

The origins, [[etymology]], and even the ingredients used to make the original eggnog drink are debated. Eggnog, or a very similar drink, may have originated in [[East Anglia]], [[England]], though it may also have been developed from [[posset]] (a [[medieval]] [[Europe]]an beverage made with hot milk). The "nog" part of its name may stem from the word "noggin", a [[Middle English]] term used to describe a small, wooden, carved mug used to serve alcohol.<ref name=HistEggNog>{{cite web |first=Nanna |last=Rögnvaldardóttir |coauthors=Linda Stradley |title=History of Eggnog |work=What's Cooking America |url=http://whatscookingamerica.net/Eggnog.htm |accessdate=2006-12-16 }}</ref>

Another name for this British drink was ''[[flip (cocktail)|Egg Flip]]''. Yet another story is that the term derived from the name "egg-and-grog", a common [[British Empire|Colonial]] term used to describe [[rum]]. Eventually the term was shortened to "egg'n'grog", then "eggnog".<ref>{{cite web|url=http://www.thenibble.com/reviews/main/cocktails/mount-gay-egg-nog.asp |title=Egg Nog Recipe&nbsp;— Classic Rum Egg Nog |publisher=Thenibble.com |accessdate=2009-12-25}}</ref>

The ingredients for the drink were expensive, so it was popular mainly among the aristocracy. "You have to remember, the average [[London]]er rarely saw a glass of milk," says author and historian James Humes (''To Humes It May Concern,'' July 1997). "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 wine|Madeira]] or even [[sherry]]."<ref name=BottomsUp>{{cite web |last=Robinson |first=Oliver |title=Bottoms Up: Eggnog |work=that's Beijing Magazine and Blogs |publisher=True Run Media |date=2006-12-15 |url=http://www.thatsbj.com/blog/index.php/2006/12/15/bottoms_up_eggnog |accessdate=2006-12-16 }}</ref>

The drink crossed the [[Atlantic Ocean|Atlantic]] to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the [[Triangular Trade]] with the [[Caribbean]] was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America.<ref name=KPHist>{{cite web |last=Block |first=Stephen |title=The History of Egg Nog |work=Food History |publisher=The Kitchen Project |url=http://www.kitchenproject.com/history/eggnoghistory.htm |accessdate=2006-12-16}}</ref> When the supply of rum to the newly-founded United States was reduced as a consequence of the [[American Revolutionary War]], Americans turned to domestic whiskey — and eventually [[bourbon whisky|bourbon]] in particular — as a substitute.

== Ingredients ==
[[File:Soymilk Nog.jpg|thumb|130px|<center>A commercial [[soy milk]] eggnog</center>]]

Traditional eggnog typically consists of milk, sugar, [[spice]]s, and raw eggs. Frequently, cream is substituted for some portion of the milk to make a richer drink. Some eggnogs add [[gelatin]]. Toppings may include [[vanilla]] ice cream, [[meringue]], [[whipped cream]] and wide variety of garnishes, notably grated [[nutmeg]] and [[chocolate]] curls.

Eggnog can be produced from homemade [[recipe]]s, or ready-made eggnog containing [[alcohol]] and "just-add-alcohol" versions are available. Whiskey, rum, brandy, bourbon or [[cognac (drink)|cognac]] are often added. Since the 1960s, eggnog has often been served cold and without spirits, both of which are significant departures from its historical origins.{{Citation needed|date=January 2010}}

It has traditionally been high in fat and cholesterol but low-fat and sugar formulations are available<ref>http://www.pickyourownchristmastree.org/eggnog.php</ref> using [[Milk#Varieties and brands|skimmed or lowfat milk]].<ref>{{cite web|url=http://lowfatcooking.about.com/od/christmas/r/lfeggnogg1204.htm |title=Low Fat Eggnog |publisher=Lowfatcooking.about.com |date=2009-10-30 |accessdate=2009-12-25}}</ref> In North America, a few manufacturers offer seasonally-available, soy- or rice-based alternatives for [[vegans]] and those with [[milk allergy|dairy allergies]].

Under U.S. law, commercial products sold as eggnog may contain milk, sugar, modified milk ingredients, glucose-fructose, water, [[carrageenan]], [[guar gum]], natural and artificial [[flavouring]]s, spices, [[monoglycerides]], and [[Food coloring|colouring]]s.<ref>{{cite web|url=http://www.dairyingredientsinc.com/2_1_2.html |title=Welcome to Dairy Ingredients Inc. &#124; Beverages & Fluid Dairy Products |publisher=Dairyingredientsinc.com |accessdate=2009-12-25}}</ref><ref>{{cite web|url=http://ohioauthority.com/articles/food-and-drink/cocktails-101-ruminations-on-eggnog |title=Ohio Authority / Food & Drink / Cocktails 101: Ruminations on Eggnog |publisher=Ohioauthority.com |date=2009-12-11 |accessdate=2009-12-25}}</ref> Commercial eggnog sales remain strong, indicating that the artificial versions have successfully simulated the taste for most consumers.<ref>{{cite web|last=Fabricant |first=Florence |url=http://www.nytimes.com/1996/12/25/garden/the-remaking-of-eggnog-popular-heavyweight-champ.html |title=The Remaking of Eggnog, Popular Heavyweight Champ |publisher=NYTimes.com |date=1996-12-25 |accessdate=2009-12-25}}</ref>

The ingredients in commercial eggnog vary significantly, but generally raw eggs are not included as in traditional eggnog.<ref>{{cite web|url=http://www.zeer.com/Food-Products/Hood-Light-Egg-Nog/000042723 |title=Hood Light Egg Nog&nbsp;— Dairy&nbsp;— reviews, ingredients and nutrition from |publisher=Zeer.com |accessdate=2009-12-25}}</ref><ref>{{cite web|url=http://www.robertsdairy.com/products/seasonal/lite-egg-nog |title=Lite Egg Nog |publisher=Roberts Dairy |accessdate=2009-12-25}}</ref>

==Safety concerns==

The [[Food and Drug Administration (United States)|U.S. Food and Drug Administration]] (FDA) has changed or altered the definition of eggnog a number of times towards more modern artificial replacements for the large number of eggs usually required, and safety concerns in selling products made from raw eggs and milk. According to modern FDA regulations, eggnog can be defined as containing less than 1% egg yolk solids and "milk or milk products".<ref>{{cite web|url=http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/CodedMemoranda/MemorandaofInterpretation/default.htm |title=Index of Memoranda of Interpretation (M-a) |publisher=Fda.gov |accessdate=2009-12-25}}</ref><ref>{{cite web|url=http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074481.htm |title=CPG Sec. 527.350 Eggnog; Egg Nog Flavored Milk&nbsp;— Common or Usual Names |publisher=Fda.gov |date=2009-07-17 |accessdate=2009-12-25}}</ref><ref>{{cite web|url=http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/CodedMemoranda/MemorandaofInformation/ucm079112.htm |title=M-I-03-13: Questions and Answers from FY'02 Regional Milk Seminars, the Regional Milk Specialist's Conference and Special Problems in Milk Protection Courses |publisher=Fda.gov |accessdate=2009-12-25}}</ref><ref>{{cite web|url=http://www.grokfood.com/regulations/131.170.htm |title=US Code of Federal Regulations&nbsp;— Title 21 - Regulation Number: 131.170 Eggnog |publisher=Grokfood.com |accessdate=2009-12-25}}</ref>

In the home and in restaurants, traditional eggnog recipes calling for raw eggs can be made more safely by using [[pasteurized eggs]].<ref name="zeldes">{{Cite web|last = Zeldes|first = Leah A.|authorlink = Leah A. Zeldes|title =Eat this! Old-fashioned eggnog, made safer, thanks to Chicago-area eggs|work = Dining Chicago|publisher = Chicago's Restaurant & Entertainment Guide, Inc. |date =  December 23, 2009| url = http://blog.diningchicago.com/2009/12/23/eat-this-old-fashioned-eggnog-made-safer-thanks-to-chicago-area-eggs/|accessdate = January 1, 2010}}</ref> The traditional practice of adding [[distilled beverage|liquor]] to the beverage can also help make the eggnog safer to drink if used in sufficient quantities.

== See also ==
{{Portal|Food}}
{{Div col|3}}
* [[Ponche crema]]
* [[Kogel mogel]]
* [[Soda sữa hột gà]]
* [[Advocaat]]
* [[Zabaglione]]
* [[Coquito]]
* [[Eierpunsch]]
* [[Rompope]]
* [[Cola de mono]]
* [[Tamagozake]]
{{Div col end}}

== Notes ==
{{Reflist|2}}

==References==
{{cookbook}}
* Rombauer, Irma S. and Marion Rombauer Becker (1931 [1964]) ''The Joy of Cooking'', pp 48, 50. Indianapolis: Bobbs-Merrill. ISBN 0-452-25665-8.

[[Category:Christmas food]]
[[Category:Mixed drinks]]
[[Category:Dairy products]]
[[Category:Eggs (food)]]

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