What are the ingredients in eggnog, and why is it called this?

Answer 1

Eggs, milk, cream sugar, alcohol and nutmeg.

The name is a concatenation of egg and nog, where nog derives either from noggin (ale or a small wooden cup) or from grog (an alcoholic beverage made with rum).

Answer 2

Here is a recipe for eggnog. DO NOT use any recipes which call for drinking raw eggs. Due to the risk of salmonella it is not advised these days.

Eggnog

For an all-day party, keep a pan simmering on the stove. For one or two drinks, separate the egg, and add the yolk to the spirits with the milk. Then whip the white and fold into the hot drink just before removing it from the heat.

Serves: 1

Ingredients
25ml brandy
20ml dark rum
1 dash sugar syrup
1 medium egg
75ml milk
Nutmeg, to serve

Instructions
Put the spirits, sugar syrup and egg into a shaker filled with ice. Shake and then strain into a saucepan. Add the milk and simmer on a low heat - don't allow it to boil. Sprinkle with nutmeg before serving.

The name is a concatenation of egg and nog, where nog derives either from noggin (ale or a small wooden cup) or from grog (an alcoholic beverage made with rum).

Answer 3

6 Large eggs
3/4 c Sugar
1 1/2 c Brandy
1/2 c Rum
4 c Milk
4 c Cream
1/2 c Icing sugar
Nutmeg to sprinkle
i can't answer why it is called eggnog but this recipe is beautiful

Answer 4

Eggnog (or egg nog) is a type of milk-based beverage popular in North America during the winter. Historically, it likely belongs to the posset family. But its actual origins, significance and, most importantly, ingredients are subject to dispute and conjecture. The name is a concatenation of egg and nog, where nog derives either from noggin (ale or a small wooden cup) or from grog (an alcoholic beverage made with rum). Most likely, eggnog originated in Europe. Another origin story has it that it was an occasional fortifying drink in the American colonies, who adapted it with cheap rum to make it a more formidable winter treat.

Modern eggnog typically consists of milk, eggs, and sugar mixed together and may be served with or without added spirits. Other ingredients include spices such as nutmeg, cinnamon, or allspice, and frequently the substitution of cream for some portion of the milk, making a much richer drink. Other toppings are vanilla ice cream, eggnog flavored ice cream, and whipped cream.

Eggnog is typically served as a Christmas drink or during New Year's eve. Historically, however, it is a winter beverage, not a holiday-specific one. Although eggnog can be produced from "homemade" recipes, ready-made eggnog containing alcohol and "just-add-alcohol" versions are available for purchase in a variety of stores. Whisky, rum, brandy, or cognac can be added to eggnog. Since the 1960s, eggnog has been served cold and without alcohol, both of which are significant departures from its historical origins. In North America, a few soymilk manufacturers offer seasonally-available, soy-based alternatives for vegans and those with dairy or milk allergies. Eggnog also can be added as a flavouring to food or other drinks.

http://en.wikipedia.org/wiki/Eggnog


Traditional Eggnog Recipe

12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

http://www.eggnogrecipe.net/traditional-eggnog-recipe.html

Answer 5

It's called eggnog because it's traditionally made with eggs. Also sugar, heavy cream, milk, cinnamon and nutmeg.

And it's up to you but the salmonella phobia regarding eggs is blown grossly out of proportion. The USDA states that about one in 20,000 eggs has salmonella. The average American eats 180 eggs a year. Even IF they were all raw a person would consume a contaminated egg once every 111 years.

Answer 6

Here is how we made real eggnog when I was a kid. Two raw eggs whipped together to blend yolk and whites, a tablespoon of sugar, a teaspon of vanilla extract, a sprinkle of nutmeg, an 8 oz glass of cold whole milk and whip together in a blender and dust some more nutmeg on top and also add a shot of rum or two or, rum flavoring. Enjoy!

Answer 7

Egg nog literally means eggs inside a small cup. It is used as a toast to ones health. Nog is an old English dialect word (from East Anglia) of obscure origins that was used to describe a kind of strong beer (hence noggin). It is first recorded in the seventeenth century. Egg nog, however, is first mentioned in the early nineteenth century but seems to have been popular on both sides of the Atlantic at that time. An alternative British name was egg flip. It all began in England, where egg nog was the trademark drink of the upper class. "You have to remember, the average Londoner rarely saw a glass of milk," says author/historian James Humes (July 1997, "To Humes It May Concern"), former speech writer and adviser to four presidents. "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make egg nog mixed it with brandy or Madeira or even sherry." But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to American shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather's holiday revels.

Answer 8

--------------------------------------------------------------------------------
Yields: 1 gallon

Ingredients:

12 egg yolks
1 lb. confectioner's sugar
2 c. dark rum, brandy, bourbon, or rye
2 to 4 cups of liquor
2 quarts whipping cream
1 cup peach brandy, if desired
8 to 12 egg whites
Step One Preparation
Beat separately until light in color. 12 egg yolks Beat in gradually. 1 lb. confectioner's sugar Add very slowly, beating constantly. 2 c. dark rum, brandy, bourbon, or rye. Let mixture stand covered for 1 hour to dispel the "eggy" taste.

Step Two Preparation
Add, beating constantly, 2 to 4 cups of liquor 2 quarts whipping cream 1 cup peach brandy, if desired Refrigerate covered for 3 hours. Beat until stiff but not dry 8 to 12 egg whites Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste

Eggnog (or egg nog) is a type of milk-based beverage popular in North America during the winter. Historically, it likely belongs to the posset family. But its actual origins, significance and, most importantly, ingredients are subject to dispute and conjecture. The name is a concatenation of egg and nog, where nog derives either from noggin (ale or a small wooden cup) or from grog (an alcoholic beverage made with rum). Most likely, eggnog originated in Europe. Another origin story has it that it was an occasional fortifying drink in the American colonies, who adapted it with cheap rum to make it a more formidable winter treat.

Modern eggnog typically consists of milk, eggs, and sugar mixed together and may be served with or without added spirits. Other ingredients include spices such as nutmeg, cinnamon, or allspice, and frequently the substitution of cream for some portion of the milk, making a much richer drink. Other toppings are vanilla ice cream, eggnog flavored ice cream, and whipped cream.

Eggnog is typically served as a Christmas drink or during New Year's eve. Historically, however, it is a winter beverage, not a holiday-specific one. Although eggnog can be produced from "homemade" recipes, ready-made eggnog containing alcohol and "just-add-alcohol" versions are available for purchase in a variety of stores. Whisky, rum, brandy, or cognac can be added to eggnog. Since the 1960s, eggnog has been served cold and without alcohol, both of which are significant departures from its historical origins. In North America, a few soymilk manufacturers offer seasonally-available, soy-based alternatives for vegans and those with dairy or milk allergies. Eggnog also can be added as a flavouring to food or other drinks.

Answer 9

2 parts egg, 1 part nog.

Called eggnog because the term "Holiday Punch" was already taken.

Answer 10

Well, there are eggs, sugar, milk, vanilla, and some other stuff. It's called eggnog because when you make it, you crack the eggs by smashing them on your forehead. :)