A Shot of Drink: Eggnog Day — WeAreAliveAndSocial

^{Photo by Jill Wellintong}

Today we return with a new edition of the series A SHOT OF DRINK, whose intention is to publicize general information about beverages in the world, through its ephemeris; and as we have previously said, although we are not experts or connoisseurs of the subject, we believe that the world of drinks, juices, teas, cocktails, smoothies and others is very exciting and varied, and some general culture is good for all of us.

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^{Art by @brittandjosie}

December 24: Eggnog Day

This week, Wednesday, December 24th, is Christmas Eve, but it is also the celebration of a quintessential Christmas drink: EGGNOG. Eggs, sugar and milk are used in the preparation of this delicious punch, as well as spices and some distilled liquor, making it a comforting drink, ideal for the winter temperatures that occur in certain parts of the planet during Christmas.

According to historical records, EGGNOG has its roots in POSSET, a medieval drink that monks in Great Britain used to consume, made from hot milk, flavored with spices, to which white wine or ale was added. The recipe evolved to incorporate eggs, ambergris and animal musk.

Currently EGGNOG is consumed by many people, it can be served very cold, even with ice cubes, or hot when the winter is very cold. In ancient times it was a drink for the wealthiest social classes, since the ingredients were expensive for those less economically favored.

The spices used to flavor eggnog are very varied: vanilla, cinnamon, anise, nutmeg, tonka, etc. In addition to milk, you can also add cream and thicken it with cornstarch. The liquors used for EGGNOG are varied: It can be rum, brandy, whiskey, sherry, etc. In Venezuela there is an alcohol-free version known as “Donkey Milk” and it is what is given to children in celebrations. And, do you like EGGNOG?

If you want to know more about Sangría, you can consult the following bibliography:

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