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M


Eat Well & Prosper ilky, alcoholic laced


drinks made with eggs date back to a medieval British beverage called “posset”. During the Mid- dle Ages this beverage was put to use medic- inally, as a cold and flu remedy. By the 13th century,


monks were concoct- ing a posset with eggs, figs and sherry. Milk, eggs and sherry were foods of


the affluent,


the average person rarely, if ever, saw a glass of milk. Posset was used in toasts for the good health and prosperity of the rich. In the winter the wealthy would enjoy this warm, spice- laced milk and egg beverage. Expensive liquor, like brandy, sherry or Madeira was added to


is


“NOGGINS” by Executive Chef Ron Skaar of Redwing, Mn. ~ ronskaar@comcast.net


keep it from spoiling. “Nog” is an obscure dialect word which was used throughout English history to describe strong ale or beer. “Noggin”


a small


wooden cup or mug which held a quarter pint measure of ale or liquor. Egg nog literally inside


means eggs small


a cup. Te term


was first used in a doc- ument of 1693. Farm and dairy products


were plentiful in the New World, and eggnog became even more popular in the Colonies. According to one source, egg-


nog was an American invention. Colonists referred to rum as grog and bartenders served rum in small wooden mugs, called


noggins. Tis mixture eventu- ally became egg-a-nog and over time, eggnog. Rum was the colonists


liquor of choice, com- ing cheaply thru the Caribbean. Tat supply was dras- tically reduced during the Revolution- ary War and bourbon became t h e com- po - nent


of


eggnog. Te first known rec-


ipe for the mix was printed in 1788. George Washington cre- ated his nog with the usual sugar,


milk, cream and eggs but added one pint of brandy, plus a half pint of rye, half a pint of rum and half a pint of sherry! By the 19th century, eggnog was asso- ciated with the holiday season. To- day, people all over the world indulge in warm, eggy rich drinks for seasonal celebra- tions. From the silky, cinnamon rom pope of Mexico to the egg soup


with beer of Germany. December is, of course,


our national eggnog month. Modern commercial manu- facturers of eggnog use less eggs


and cream, substituting gelatins and other thickeners. Tis recipe makes a luscious eggnog without all the fat,


from heavy cream, and to much fuss.


December 2018


EW & P Recipe


FRESH EGG NOG


INGREDIENTS: 3 large eggs


3 large egg whites 5 1/2 cups low-fat milk 2 tablespoons cornstarch 1/2 cup sugar Salt


2 tablespoons vanilla extract 1/2 teaspoon ground nutmeg 1 cup dark Jamaican rum


In a bowl, whisk eggs and egg whites until blended. Set aside. In heavy 4 quart saucepan, with a heat safe spatula, mix 4 cups of milk with sugar, corn starch and 1/4 teaspoon salt. Cook over medium-high heat until it come s to a boil and thickens slightly, stirring constantly. Boil 1 minute and remove from heat. Whisk 1/2 cup of hot milk mixture


into eggs, pour the


rest of egg mixture back into saucepan and whisk to create custard. Pour custard into large bowl, stir in vanilla, nutmeg, remaining 1 1/2 cups milk and rum (if using). Cover and re- frigerate until well chilled. Dust with grated nutmeg to serve.


4 • December 2018 • UPBEAT TIMES, INC.


“The more you praise and celebrate your life, the more there is in life to celebrate.” ~ Oprah Winfrey


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