How Eggnog got its name

There are all sorts of things we’re prepared to do once December rears its head, that we’d absolutely turn our noses up at in a less festive month: back to back parties, kitsch decorations, adding spices to anything that stands still long enough, engaging with relatives we normally avoid. And there are certain foods and drinks which would seem bizarre at any other time of the year, but we heartily embrace once there’s some tinsel swinging around, and chief among them is eggnog.

Perhaps it is its rich, indulgent nature that means we only countenance it around Christmas, its spiced nature, or simply its surprisingly high alcohol content. Essentially a boozy, drinkable custard, eggnog is made from cream and milk, egg yolks, sugar whisked egg whites, and alcohol. It can be made with any dark, strong booze: I’ve gone for rum, as I love its sweet, slightly spicy smokiness, but brandy, sweet sherry, madeira, or bourbon are all common choices. Nutmeg is usually found in the custard base mixture, as well as being freshly grated on top of the served drink.

While the ‘egg’ of the name is fairly self-explanatory, it’s not entirely clear where the ‘nog’ comes from. The two strongest contenders for etymological origins are the 17th century word used for strong beer in Norfolk, or from the Middle English word ‘noggin’ which was the name of a small wooden cup used to serve alcohol. Either way, the drink itself really comes from the Medieval posset: hot, spiced milk, to which wine or ale was added to curdle, thicken and flavour, and often administered as a cold and flu remedy.

Later, eggs were added to the mix, and by the seventeenth century all sorts of flavourings were being used, including ambergris and animal musk (I’ve decided not to use these in my recipe, you’ll be happy to hear).