When I think of Christmas, one cocktail that always comes to mind is Rum & Eggnog. This classic has been around forever. Well, maybe not forever, but a long time. Culinary historians agree that eggnog first made an appearance in the 13th century as a posset, a hot milky-ale drink popular in medieval Britain. However, eggnog really gained in popularity as a Christmas beverage with rum in 17th century America where milk, eggs and cheap rum were abundant.
Even George Washington penned his own liquor-laden recipe for eggnog in the 18th century: 'One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.'
Our eggnog today is a little less involved than Washington's, and benefits from modern appliances like a blender. Compared to the sugary, almost eggless eggnogs found in supermarkets, this nog is on another level. We served ours over French Vanilla ice cream, garnished with some fresh ground nutmeg and a festive candy cane.
If you like this series, let us know by liking and sharing the videos on Facebook and YouTube, and leaving a comment. We'd love to hear from you.
At Uncorked Tours we're all about sharing the fabulous food, wine, beer & spirits being produced in the Province of New Brunswick.
It is our pleasure to share some of the awesome experiences you can have while living or visiting the province.