Eggnog started a riot at the U.S. Military Academy. ... "One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ...

Today, with 80 acres and 60 cows, Hornstra produces 3,500 gallons of milk every week. For the eggnog, that translates to as much as 800 gallons per batch.

Eggnog can be traced back to medieval Britain. It’s derived from posset, a dessert or drink made with milk, sherry and sugar. As these ingredients were relatively expensive, the drink was often ...

These early versions were often made with milk, eggs, and alcohol, but they were more similar to a milk punch than the modern eggnog we know today. As the recipe evolved, eggnog became more refined, ...

The exact ingredients vary, but at its core, eggnog is eggs, cream, milk, sugar, and, often, liquor (usually rum or whiskey) that are whisked together. The result, says Dan Pashman, ...

Eggnog consists of eggs beaten with sugar and milk or cream. Liquor is often added to that base, and it's usually consumed around the holidays, not as a year-round beverage. ("It is a lot of dairy ...

The history of nog. Eggnog goes back to the Middle Ages in England to a drink called posset. It was made with warm milk curdled with wine or beer and then flavored with spices.

Sharon, Massachusetts dairy bar making eggnog the same way for nearly 100 years 02:49. ... In a 750-gallon tank, the four main ingredients are mixed: milk, cream, sugar and eggs.

Boozy eggnog drinks in Denver: American Elm, Room for Milly, Death & Co., Union Station, ... When spiked with a splash of alcohol, you can call it a milk punch or an eggnog cocktail.

This Coconut Milk Eggnog is a lighter, dairy-free twist on the classic, made with wholesome ingredients like rich coconut milk, egg yolks, maple syrup, and a touch of vanilla.

Eggnog is a classic holiday beverage that's rich, creamy, and full of flavor. This traditional recipe features a custard base that's thickened with egg yolks and flavored with warm spices like ...

The condensed milk, cinnamon, and clove used in coquito also greatly mask the taste of the raw egg. My biggest gripe with this eggnog, though, has to be how much effort Stewart's recipe requires.