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I believe it is already included (or some recipie for it, if not this one). Since I just adopted this article into the WikiProject Cocktails (despite the fact is is not really a cocktail, but is repeatedly added to our List of cocktails), transwiki merges and cleanups are part of our project's goals. We will look into this in more detail, though probably not right away. --Willscrlt12:12, 11 December 2006 (UTC)[reply]
Warm Eggnog
Eggnog can be cold?????????? what, that is a disgusting idea. ewwww. Egg nog HAS to be somewhere between hot and warm (yes, a little bit of internet research shows that eggnog is almost always served cold, but jeez; id never heard of the idea before today.) The bellman 07:29, 2005 Apr 18 (UTC)
You're incredibly wrong. In my 22 years on this earth I have never seen warm eggnog nor heard of anyone drinking it. Are you from Mars?
I've never heard of cold eggnog until reading this. Sounds vomit-worthy. Cold eggy milk.....lovely. Both ways must be common in some places I guess. Patch8617:10, 31 December 2006 (UTC)[reply]
I wonder if some comment should be made regarding the fact that, now that many coffee chains (Starbucks, et al) are making eggnogg lattes with real eggnog, warm or hot steamed eggnog is being consumed more often, even if it is combined with a small amount of espresso? (Personally, I find both warm and cold eggnog tasty)
Good eggnog is good warm or cold (at least to me). Many of the flavors are stronger when heated, and the entire drink tastes creamier when chilled. In our family, it was usually served chilled in a pitcher or punch bowl, but was allowed to warm to room temperature (maybe not the healthiest thing, but we never got sick). Of course, the added alcohol in the "leaded" variety (the one in the bowl) probably helped kill off stuff, and the pitcher (which had no alcohol) was smaller and refilled more frequently. Bad eggnog (and there are many brands that fall into that category) tastes bad cold, hot, or anywhere in between. If you don't like the way the nog tastes, change brands, not temperatures. --Willscrlt12:08, 11 December 2006 (UTC)[reply]
I've never had hot eggnog, nor heard of it till now, and further I LOVE cold eggnog, and hot eggnog sounds distinctly odd.... 21:58, 8 April 2007 (UTC)~
Whaddya mean, "Since the 1960s, eggnog has often been served cold and without alcohol, both of which are significant departures from its historical origins."? I often had cold, non-alcoholic eggnog during my childhood in the 1950s. I suspect it was served long before then. Kostaki mou21:57, 31 July 2007 (UTC)[reply]
I believe I have older source material (bar manuals, etc) that may provide a link between what we think of as modern day eggnog and earlier drinks, particularly from the American colonial period and Victorian/Edwardian England. People consumed alcohol more as a matter of course in daily nutrition, and of course spirits had antibacterial properties on the raw unpasteurized milk and eggs of the day. I'll put this in my to-do's. Consuelo D'Guiche20:50, 11 September 2007 (UTC)[reply]
Eggnog POV
This is almost more along the lines of funny than serious business, but isn't the sentence "Although rarely as good as 'homemade' recipes (in which the egg is in strands somewhat resembling mucous), ready-made eggnog..." kind of blatant POV? I'm laughing just typing this.Tommstein10:22, 26 October 2005 (UTC)[reply]
It's better than what's in the article now. Non POV version reads
"Although eggnog can be produced from "homemade" recipes (in which the egg is in strands resembling mucous)"
almost sounds like the strands are intentional. -- JP Godfrey16:18, 9 November 2005 (UTC)[reply]
Are you serious? Have you actually tried any good homemade receipes? Mine is never "mucousy" and kicks the crap out of anything you might buy in a store. Considering the preservatives and other crap they put in to keep it on the shelf for 8 weeks, is this really a surprise to you? You've never had a homemade cake, or icecream, or mashed potatoes? Very sad. --E09016:01, 2 June 2006 (UTC)[reply]
What's the deal with seasonals?
I love eggnog. Why is it not available all year around? The economist in me says that there's a complementary element (it works well with the atmosphere of the season) and a crowding element (it's most fun only once in a while and onlt good while drinking it with others, like at parties). However, both do not seem strong enough to counter the benefits of being able to drink it all year around (people, for example, tend to spread their consumption in the form of Diminishing returns). So what's the deal? --Atlastawake04:24, 2 November 2005 (UTC)[reply]
I wonder that exact same thing, and the reason I originally came to this article was to see if it said why. You'd think that at least one company would be bold and start selling year-round, since there's not an eggnog monopoly. I'd drink it every day if I could, especially my favorite brand. Maybe this is an economic opportunity for someone looking to get rich.Tommstein05:15, 2 November 2005 (UTC)[reply]
Someone just added a statement to the article saying that in the United States the federal government mandates when eggnog can be made and the recipe that must be used. This sounds like bullcrap to me. Can evidence of this be produced?Tommstein03:25, 12 December 2005 (UTC)[reply]
Eggnog is usually sold in the dairy case at the supermarket during the Christmas season. Since milk is a big mover throughout the year, most stores don't want to waste valuable shelf space the other 11 months out of the year on the few people who want a glass of nog in July. Most of the big chain stores (Kroger, Meijer, Winn Dixie) sell eggnog year round, it's just in a can - far away from the milk (go look for it, it's there, ask a clerk for help). During the Christmas season there's enough demand to stock some in the dairy case.--Legomancer06:19, 19 December 2005 (UTC)[reply]
The availability of eggnog year-round might very well be regional. I've never heard of any of those chains which you refer to as "big" (although Winn Dixie sounds familiar, but not in a super-market context), and I've definitely never seen eggnog in a can. Only traditional dairy cardboard(?) cartons and plastic jugs similar to lemonades or iced teas. JesseRafe05:59, 29 July 2006 (UTC)[reply]
The brand in a can is (or at least was several years ago when I last looked) is Borden. www.bordeneggnog.com Borden Eggnog is even available for purchase online. In my opinion (and I know of at least two people who disagree with me), the canned stuff is no match for a good quality dairy-case eggnog. Then again, some dairy ones taste so funky, almost anything else would taste better. I have never been brave enough to try homemade for the potential health risks (see the question below). And, yes, Kroger, Meijer, and Winn-Dixieare major supermarkets in the United States, though not on the West Coast where I live. --Willscrlt12:01, 11 December 2006 (UTC)[reply]
Salmonella
Should this article mention the risk of salmonella inherent in eating raw eggs? Also, does anyone know how much alcohol it would take to kill any salmonella that might be in the eggs? —BenFrantzDale13:57, 22 December 2005 (UTC)[reply]
I dunno. There's as many cooked eggnog recipes as there are raw. I suppose if you're really concerned about it you can either a) cook the nog b) use pasteurized eggs c) use egg substitutes. Without testing, I would assume no amount of rum, brandy, or cognac would kill salmonella. Grain alcohol used as a disinfectant/antibacterial agent is most effective at a strength of 70% by volume. Stronger or weaker tends to lessen the antiseptic qualities of it. Since almost no liquor is that strong out of the bottle, let alone diluted, there's little chance it would kill off any bacteria. Maybe if you used Everclear 95% and mixed it 3 to 1 with the Eggnog it would kill Salmonella, but it would probably be undrinkable. Cheers,--Legomancer14:53, 22 December 2005 (UTC)[reply]
Yeah it's a worry but pasteurized eggs are not an option. They don't whip up. I buy very fresh eggs from a standard supermarket. I've gotten bad cream but never a bad egg in over 75 batches. --E09016:03, 2 June 2006 (UTC)[reply]
I would think you could blend the eggs w/ a high percentage alcohol (Everclear) to kill salmonella, then cut w/ water, flavored alcohol (Whiskey/Brandy/etc.) and blend into the milk. That would be a better use of alcohol and yield a drinkable blend.
--MP9 0430GMT 22 Dec 06
It would be nice to get some statistics about bad-Egg Nog food poisoning...
So what about the stuff you buy at the liquor and grocery store? Any chance of getting salmonella in comercially produced versions of the stuff?--E tac (talk) 18:00, 29 November 2007 (UTC)[reply]
This might help shed some light on this: http://www.extension.umn.edu/info-u/nutrition/BJ639.html -- as well as providing a reference to update information in the main article. As for getting it from commercial products, they probably use pasteurized eggs, otherwise if someone got it they'd get sued. And, as for the seemingly off topic feezing eggnog question, yes, you can freeze it, I've done it, nice having eggnog in July, :) Ancyker (talk) 12:18, 12 December 2007 (UTC)[reply]
Is this an American thing?
Is this mainly an American thing? I don't think I ever saw this stuff for sale the 25 years I lived in England, but since moving to the US I see it every Christmas. If it is, shouldn't the article mention it? 66.92.237.11101:16, 23 December 2005 (UTC)[reply]
I've never seen "ready made" eggnog here in Britain, but I've seen it homemade (and made it myself) many many times. I think its not as big here as in the US, but the best stuff is always homemade anyway! Patch8617:13, 31 December 2006 (UTC)[reply]
What?! Eggnog is specifically an English thing. Here's a brief history http://whatscookingamerica.net/Eggnog.htm. It's commonly called posset or egg flip and evolved among England's upper class - mainly because the locals didn't have access to milk & eggs (or refrigeration). Eggnog became much more popular in the United States because of the access to milk & eggs farmed locally, and rum via the Triangular Trade with the Caribbean. Cheers,--Legomancer09:32, 25 December 2005 (UTC)[reply]
How odd. A buddy of mine is British and he was talking about the evolution of tea. In general, tea is served hot, with the exception of a lot of the countries colonized by or heavily traded with England. The Indies, Malaysia, and the United States for example, generally serve iced tea more than hot. I don't have a cite for that, so take it for what it's worth. If true, it's a good example of us yanks taking your customs and twisting them to our savage uses. :) --Legomancer03:28, 26 December 2005 (UTC)[reply]
I'm British, and I had to be told what eggnog was, aged well into my twenties. It's almost unknown in the UK from my experience, and not *remotely* a well-known Christmas beverage. Incidentally, how about a source for the "Since the 1960s, eggnog has been served cold and without alcohol" bit? Why then, and who decided to change it? 86.132.142.20104:35, 1 October 2006 (UTC)[reply]
No source but I can certainly attest that when I was growing up in the U.S. (and I was born in 1968) we always had cold eggnog around Christmas and New Years, and it was always available without alcohol. The grownups could put a dash of booze in if they liked, but the "default setting" for eggnog purchased at the supermarket was alcohol-free. I suspect selling ready-made eggnog at the supermarket had a lot to do with changing the customs (no source for this either, so I won't put it in, but on a talk page I can speculate to my heart's content). Laws on selling alcohol in supermarkets vary from county to county in the U.S., but in general, supermarkets can't sell any liquor other than beer and wine. So if they want to sell eggnog, it has to be alcohol-free. And (unless it's canned, as someone mentioned above) since it's made with milk and eggs, it has to be kept cold in the supermarket or it will spoil. So what was available to shoppers? Cold, alcohol-free eggnog. Now, some people probably took it home, warmed it up, and added booze, but other people just drank it as it came, and liked it that way. —Angr20:21, 19 November 2006 (UTC)[reply]
bAHAH 20 year olds saying in all my years... hahah ..well if perhaps everyone on wikipedia wasnt 20 years old
someone might have heard of these things..
Pennsylvania Dutch
209.244.30.103 added: "Pennsylvania Dutch is a leading producer of eggnog, with a 30 proof bottle." Without providing any source for this statement, it rather sounds like commercial spam from an eggnog producing company that would like to spread it's name brand a bit wider. If that is not the case, please expand on this by (1) providing verifiable information showing that Pensylvania Ducth is a leading producer, and (2) offering a bit more information as to why anyone should care about it. I am personally aware of the Pennsylvania Dutch brand, as it is sold at Costco around Christmas, which makes it familiar (to me at least), but not necessarily notable. --Willscrlt08:28, 13 December 2006 (UTC)[reply]
I just cleaned up some information that was added to the history section. The source was an article by Nanna Rognvaldardottir that appears to be the primary reference on many sites attempting to provide history on eggnog. All three references I used to rewrite the history section make use of Ms. Rognvaldardottir's research. I was unable to find the original source of the article, though the What's Cooking America site may have a complete copy of it. There is more information to be gleaned from all three sources (especially The Kitchen Project's site), though that cite does not cite its sources, which makes it a weak resource from wich to quote. More should be said about the Colonial American history of eggnog and probably also about the more modern history (post-Industrial era) of it. --Willscrlt19:12, 16 December 2006 (UTC)[reply]
Puke
Doesnt eggnog like make people vomit easilly if drunk really fast? Didnt they do that on Jackass ?
Er, I'd imagine drinking any uncooked egg / milk mixture very fast would make you feel a bit dicky. Not really encyclopedia material, though. Patch8617:16, 31 December 2006 (UTC)[reply]
Oral fixation
"This drink is also popular because of its strong similarity to breast milk." Vandalism? I couldn't find a thing to support this statement after a rather extensive Google search...rather amusing, but utter nonsense--unless you remember what breast milk tasted like. Indeed, breast milk chilled over ice with a little nutmeg and cinnamon, anyone? Thought not. Cloud 909:07, 1 January 2007 (UTC)[reply]
Carton
I've never see someone drink egg nog out of a carton. Not that I think it isn't done, but I would say it was not to be considered common by this article —Preceding unsigned comment added by 75.69.145.180 (talk) 01:31, 15 October 2007 (UTC)[reply]
I will admit that I have drunk eggnog out of the carton. In my defense, my husband is the only other one who drinks it, so I didn't think it was TOO horrible a crime. It does taste better from a punch cup though, with a dash of Frangelico and a sprinkle of nutmeg. —Preceding unsigned comment added by MaeDaisy (talk • contribs) 14:36, 24 November 2007 (UTC)[reply]
Middle Ages origins
The origin goes back at least as far back as 13th century Europe, as "lait de poule" ("chicken's milk"), a generic type of medicinal beverage using raw egg, sugar, and hot water or milk. In 1270, the very devout Louis IX of France refused the eggnogg prepared by his doctors because it was a time of fasting:
Peu de temps avant sa mort, un samedi, il refusa de prendre un « lait de poule », recommandé par les médecins, parce que son confesseur n’était pas là pour lui en octroyer la licence.
Before his death, on a Saturday, he refused to drink a "chicken's milk", recommended by the doctors, because his confessor wasn't there to grant him this licence.
-- Charles-Victor Langlois, Saint-Louis, Philippe le Bel, les derniers Capétiens directs, 1911, book 1, chapter 2, online.
In 1314, Philip IV of France too reputedly died refusing an eggnogg on a fasting day.[1]
