Page 42 - North Haven Magazine Issue 31 Holiday 2023

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Holiday Beverages
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by Sally Brockett
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for Family and Friends
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The holiday season brings many memories and many expectations based on our previous experiences. We may think about brightly deco-
rated trees, glistening snow on the trees and lawns, beautifully wrapped packages, visits with family and friends, sharing favorite foods and
beverages, and the list goes on. There are a variety of traditional beverages that may come to your mind when thinking about the holidays.
Let’s explore a few beverages that are quite popular.
Eggnog is a favorite and quite traditional holiday beverage. It
dates to 13th century monks in Britain who drank a warm ale punch
that included eggs and figs. “Nog” is an Old English term for strong
beer, and “noggin” is a 16th century small cup. Over time, the terms
seem to have become associated with the warm drink that contained
eggs and some type of liquor. Sherry was popular with the ruling
class in Europe and the drink was often used as a toast to health and
prosperity.
Another possibility is associated with the American colonists who
described thick drinks as “grog”. They may have referred to the holi-
day drink as “egg-and-grog”, which eventually became “eggnog”. The
colonists could access rum from the Caribbean, and they had plenty Cranberries and oranges are garnish for the Cranberry Punch.
of eggs and milk, so the drink soon became popular with all classes
of people. The drink was easily adapted for the children by just omit- If you prefer store-bought, but want a healthier-for-you variety, look
ting the alcohol, in which case it was truly a healthier treat. But no for organic, certified humane eggs from pastured chickens, and
matter the origin, the beverage remains a holiday favorite. And did non-GMO ingredients. Soy-based nog is gluten-free and because it’s
you notice, while considering the word origin, that it is an unusual plant-based, cholesterol-free, and lactose-free.
word in that 50% of the letters are “g”!
Home-made eggnog allows you to control the quality and
amount of ingredients. You can make special flavors, have it thick or
thin, and high or low in calories. How you make it just depends on
your personal preferences. The eggs can be separated, and the whites
beaten, or whole eggs can be used. Some recipes cook the mixture
while others do not involve cooking.
Recipe for Home-made Eggnog
that you can adapt to make it your own.
• ½ cup sugar 3 eggs (organic recommended)
• Dash allspice 2 cups chilled milk
• ¼ tsp. cinnamon 1 cup light cream
• 1/8 tsp. nutmeg nutmeg sprinkled on top

Combine dry ingredients.
Cinnamon and nutmeg are the spices for eggnog.
In a large bowl: beat egg whites, gradually beat in ½ of the dry
mixture. Add egg yolks, beat, gradually beat in remaining dry
Store-Bought eggnog is available if you are in a rush or just mixture. Add milk and cream, mix well.
prefer to not make your own. Be sure to check out the ingredients
because some contain thickeners, stabilizers, artificial flavorings, Alternate method: place all ingredients into a blender. Blend un-
and high fructose corn syrup. There are alcoholic and non-alcoholic til well mixed. Serve chilled.
varieties, as well as a variety of flavorings, such as vanilla and pump-
kin. *Because this is uncooked, it is recommended to use organic eggs.

42 North Haven Magazine - Holiday Issue 2023