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Red Bluff Daily News ORIGINS OF A HOLIDAY STAPLE Saturday, November 24, 2012 The thick, spiced drink we know as eggnog has become synonymous with the holidays. It is so linked with the Christ- mas season that a per- son may be hard- pressed to find it sold in the supermarket any other time of the year. But eggnog wasn't always the holiday bev- erage it has become. Eggnog is believed to have originated in 17th century Europe, primari- ly as a drink for the elite, since the ingredients in the beverage were hard to come by and thusly relegated to the very rich. There are different theories on the origins of the word eggnog itself. Some believe it has got- ten its name from the Old English word "nog," which meant "strong beer." The "egg" refers to one of the ingredients in the beverage, fresh eggs. Others surmise that it comes from the word "noggin," which was a vessel for serving drinks in taverns. The drink was called "egg in a noggin," which was shortened to "eggnog." Still, there are others who say its name is derived from the term "grog," which was anoth- er term for booze. "Egg n' grog" was eventu- ally abbreviated to "eggnog." Although there is little certainty to the origins of the name, the recipe for eggnog has essen- tially remained unchanged throughout the cen- turies. It consists of beaten eggs, cream or milk and sugar mixed with some sort of alcoholic spirit. The Old English were believed to mix it with wine, though once the drink was brought to the New World, colonists substituted rum for the wine. Rum was readily available through trades- man running between the Americas and the Caribbean and therefore less expensive than another spirit. As Ameri- ca grew and eggnog was enjoyed in different parts of the country, the widely enjoyed through- out the holiday sea- son, in the past it was served at special events and social occasions. As a warmed beverage it can easily chase away winter's chill. This is how it may have come to be enjoyed primarily during the holidays. Love it or rum was replaced with regional spirits, including bourbon or grain alco- hol. Other ingredients were also added to give it a customized flavor. However, the use of nut- meg, cinnamon and cloves has become tra- ditional flavors for the holiday brew. Although eggnog is hate it, eggnog is a drink that can evoke strong feelings of the holidays within minutes. There are vari- ations of eggnog sold commercially, but many people swear by home- made versions for their taste and authenticity. Try your own home- made eggnog with this recipe, courtesy of Cooks.com. Page 11 Holiday Eggnog (Spirited) 1 dozen eggs 1 pound pow- dered sugar 1/2 teaspoon salt 1/4 cup vanilla 8 cups spiced rum Nutmeg, to garnish evaporated milk 3 cups water 1 quart Beat eggs until light in color, gradual- ly add sugar, salt and vanilla. Then add milk and water. Stir in rum (brandy, bour- bon or rye may also be used). Cover the nog and ripen for 24 hours in the refriger- ator. Stir again and serve sprinkled with nutmeg.