10 Things You Might Not Know About Eggnog

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Eggnog: you know it's delicious, but did you know it once led to a riot at West Point? In honor of National Eggnog Month (which runs all of December), join us as we raise our glasses to one of the most popular beverages of the season with these fascinating facts.

1. EGGNOG MOST LIKELY ORIGINATED IN MEDIEVAL TIMES.


Lady Macbeth by George Cattermole, via Wikimedia Commons // Public Domain

Most historians trace eggnog back to “posset,” a hot milk-based drink comprised of spices and wine, which became popular as early as the 14th century. Though it was mostly consumed as a cozy cocktail, it was also used as a soothing remedy for colds and flu. Posset remained a mainstay into Shakespeare’s era, though it was famously used for nefarious purposes in Macbeth when Lady Macbeth drugged the guards’ possets outside King Duncan’s chambers.

2. GEORGE WASHINGTON HAD A (NOW-FAMOUS) SUPER-BOOZY EGGNOG RECIPE.


Portrait of George Washington by Gilbert Stuart, via Wikimedia Commons // Public Domain

Our first president apparently enjoyed serving eggnog during Christmas at Mount Vernon; according to the Old Farmer’s Almanac, it was one of his favorite concoctions. The recipe continues to circulate widely today, even though Washington forgot to include the number of eggs needed (hey, improvise!). And here it is, in his exact words:

One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ 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.

3. DWIGHT EISENHOWER WAS ALSO A PROPONENT OF BOOZY ‘NOG.


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One of the 34th president’s favorite ways to de-stress was to cook, according to National Journal. “By the time he left office, Dwight Eisenhower had concocted a hearty collection of recipes, chronicled in his post presidential papers,” write Marina Koren, Brian Resnick and Matt Berman. “There was his famous vegetable soup and beef stew, warm hush puppies, and lemon chiffon pie. [...] But nothing could get you drunk faster than Ike’s eggnog.”

Ike’s recipe calls for one dozen egg yolks, one pound of granulated sugar, one quart of bourbon, one quart of coffee cream (half & half), and one quart of whipping cream. National Journal whipped up some of Ike’s eggnog, and found it a “very alcoholic, surprisingly light and creamy (in density, not in richness or calories) nog.”

4. HEAVILY SPIKED EGGNOG ONCE CAUSED AN INFAMOUS WEST POINT RIOT.


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The Eggnog Riot, a.k.a. The Grog Mutiny, was a Christmas soiree gone very wrong at the United States Military Academy at West Point in 1826. Earlier that year, Colonel Sylvanus Thayer, West Point’s superintendent, had forbidden alcohol on campus. Known as the “Father of West Point,” Thayer turned what had once been an academy consisting of an undisciplined student body and a derelict campus into the respected institution West Point is today, according to Natasha Geiling in her very detailed telling of the riot for Smithsonian magazine. “Eggnog was a traditional part of West Point’s annual Christmas celebration, but Thayer’s moratorium on alcohol threw a wrench in the festivities,” Geiling writes. “Not to be denied a night of revelry, some cadets set about smuggling in liquor from nearby taverns for the holiday party.”

The cadets proceeded to get rip-roaring drunk, and the night resulted in smashed crockery and windows, broken furniture, the drawing of swords (no one was hurt), gunshots (only a doorjamb was harmed), and a knocked-down lieutenant. Once the “party” was over, 19 cadets were expelled.

The U.S. Army also has a telling of the Eggnog Riot on its official homepage, and the article concludes thusly: “Years have passed since the cadets overindulged on eggnog, but the moral of their story is still applicable. Too much of the ‘good stuff’ can lead to serious consequences. So remember this story as the holiday parties approach; let's not let one night of fun alter our future as 19 West Point cadets had.”

5. WHEN STARBUCKS REMOVED THE EGGNOG LATTE FROM ITS HOLIDAY MENU, THERE WAS A FLURRY OF COMPLAINTS..


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In 2014, Starbucks dropped the Eggnog Latte from its offerings. According to USA Today, there was immediate customer backlash. “The coffee kingpin will bring back its seasonal Eggnog Latte nationwide this month after a customer revolt spread from letters to phone calls to social media,” reporter Bruce Horovitz wrote. “It had dropped the beverage, a seasonal offering since 1986, to try to simplify its expanding menu.” Starbucks even issued an apology: "We made a mistake," said spokeswoman Linda Mills. "We are very sorry."

On its blog, Starbucks credits the very first, original Eggnog Latte to Il Giornale, a small, Italian-themed coffee chain in Seattle. Il Giornale’s owner was Howard Schultz, who bought Starbucks in 1987 and then continued the Eggnog Latte tradition at the now-behemoth coffee chain.

6. PUERTO RICO HAS ITS OWN HOLIDAY-SEASON DRINK THAT’S SIMILAR TO EGGNOG.

Coquito is a traditional Puerto Rican Christmas drink, and it’s typically made with coconut milk, rum, nutmeg, cinnamon, and, depending on the chef, sometimes condensed milk, and sometimes egg yolks. The Museo del Barrio in New York City hosts an popular annual Coquito Masters contest during the holiday season.

“Coquito is a very important tradition in the Puerto Rican community. Everyone has their own recipe,” Debbie Quiñones, founder of the contest, told the New York Times in 2009. At the contest covered in the article, one woman competed with her father’s secret recipe, which her mother had stolen for her from his hiding place: a metal safe under his bed. Another contestant used his grandmother’s recipe. “Everyone has a little quirk that they think makes it better than everyone else’s,” Dr. Frank Estrada, another contestant who was competing with an old family recipe, said. “I can’t sell it, because if I was to put a price on it, of what I think it’s worth, they couldn’t afford it.”

7. IT IS IMPORTANT TO CHUG EGGNOG WITH CAUTION—EVEN NON-ALCOHOLIC 'NOG.

In 2014, Ryan Roche of Lehi, Utah, officially became “Utah man hospitalized after chugging eggnog.” Roche’s story of eggnog chugging gone awry became national news, all because he decided to engage in an alcohol-free eggnog-chugging contest as part of an office holiday party.

According to BuzzFeed News, Roche was on his way out the door when he heard his boss yell, “Roche, get up here!” Roche then chugged a whole quart of eggnog in 12 seconds flat. “I just opened up the carton and pretty much poured it down my throat,” Roche told reporter Jim Dalrymple. “I didn’t take a breath of air.”

Roche left the party coughing, but he figured he would soon be fine. Instead, ended up in the hospital, where he spent a day in the Intensive Care Unit, and another two days in recovery. The doctors determined Roche had inhaled some of the eggnog, and he was given antibiotics.

8. EGGNOG CAN ALSO BE REFERRED TO AS A “HELL’S ANGEL.”


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In Stella Gibbons’s 1932 novel Cold Comfort Farm, one of the main characters makes a beverage called a Hell’s Angel, consisting of one egg, one teaspoon of cream, two ounces of brandy, and some ice.

9. DAVID LETTERMAN LIKED TO INCORPORATE EGGNOG INTO HIS LATE SHOW HOLIDAY TRADITIONS.

David Letterman was famous for his oddball holiday traditions, such as annual target practice involving the giant meatball that topped the Late Show’s Christmas tree in lieu of a traditional star, bow, or angel. And of course, some of his odd holiday shenanigans incorporated eggnog. One year, Letterman drenched his film crew with a Super Soaker filled with eggnog. Another year, the Goo Goo Dolls performed their hit song “Name” with nothing particularly unusual about the performance ... until they dove into a giant glass of eggnog.

10. DECEMBER 24TH IS NATIONAL EGGNOG DAY.

So what are you waiting for? Find your favorite eggnog recipe. Add some booze, or don’t. Dive in. Don’t forget to come up for air. And, as George Washington advised, taste frequently!

9 Vintage Thanksgiving Side Dishes We Shouldn’t Bring Back

We all have that aunt—the one who’s been bringing her Miracle-Whip-bound pimiento-pea salad to Thanksgiving dinner since time immemorial. Although you may swear she got her recipe straight from the devil, it turns out that cheese-and-lime-Jell-O salads and their ilk were all the rage in her day. So it’s not (totally) her fault! To cut her a little slack, here are some examples of vintage Thanksgiving-themed recipes that will make her salad look like a perfectly golden-brown turkey.

1. CRANBERRY CANDLE SALAD

Best Foods Mayonnaise Ad 1960s with Jello Molds

Nothing complements the tart, refreshing flavor of cranberry sauce like some gelatin and salty, eggy mayonnaise. If that weren’t weird enough, this recipe also tells you to shove a real candle in there and then light it. Ostensibly, you’re supposed to eat around the melted wax, but we can’t be sure—maybe it’s considered a condiment.

2. CANDIED SWEET POTATOES WITH ANGOSTURA BITTERS

This recipe for candied sweet potatoes, which involves baking them in a mixture of butter, sugar, and angostura bitters, is probably either really good or really bad. It sort of makes sense, adding bitters to cut down on the sugar factor. Alternatively, you could just not make a candied version of something that already has the word sweet in its name.

3. CREAMED ONIONS

This once-popular Thanksgiving mainstay has been neglected over the last century, for perhaps obvious reasons. In some households, the idea was to pour creamed onions over the turkey, like gravy, to add a little moisture. Or possibly because eating a chunky mouthful of pearl onions and cream sauce by itself is gross.

4. TURKEY AND STUFFING ON JELL-O

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There’s not much to this one, is there? It’s a pile of turkey and stuffing dumped on top of a cranberry orange Jell-O ring—sounds delicious!

5. WINTER CORN

This mixture of corn, sour cream, and bacon is sometimes found on Midwestern Thanksgiving tables. It’s mostly off-putting because its main ingredient is creamed corn. That said, creamed corn really needs all the help it can get, so adding bacon can only improve it.

6. SWEET AND SOUR TANG POPCORN (A.K.A. ASTRONAUT POPCORN)

Reportedly, this was a popular Thanksgiving dessert in the ’70s. The idea seems to be an offshoot of caramel corn, but … with Tang powder.

7. HOT DR. PEPPER

You gotta give the good folks at Dr. Pepper a few points for at least trying here. They noticed that soda was not often considered a cozy, comforting holiday drink, and they stepped up to the bat undaunted. Bold move.

8. FROZEN JELLIED TURKEY-VEGETABLE SALAD

There’s only one way to improve a dish as alluring as Jellied Turkey-Vegetable Salad, and that’s to stick it in the freezer. From the sound of the recipe—which combines cream of celery soup, salad dressing, diced turkey, vegetables, and gelatin—this is basically the inside of a turkey pot pie if it was served frozen. And also if it was square.

9. JELL-O FRUIT CORNUCOPIA

Sure, cornucopias were for holding food in olden times, but don’t you wish you could eat one? Well, guess what—your years of longing are finally over, because someone has made a Jell-O version of one with fruit trapped in it. You don’t even have to take the fruit out of the cornucopia this time—you can just pop the whole thing in your mouth. Dreams do come true.

Up Your Turkey Game With This Simple Buttermilk Brine

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iStock.com/4kodiak

Whoever chose turkey to be the starring dish of Thanksgiving dinner has a sick sense of humor. Not only does the bird take hours to thaw and cook before it's safe to eat, but its size makes it very difficult to cook evenly—meaning there are many opportunities for the millions of amateur cooks who prepare it each year to screw it up. But there's no reason to settle for dry, flavorless turkey this Thanksgiving. With this buttermilk brine recipe from Skillet, the breast will come out just as juicy as the thighs with little effort on your part.

A brine is a salty solution you soak your uncooked meat in to help it retain its moisture and flavor when it goes into the oven. A brine can be as simple as salt and water, but in this recipe, the turkey marinates in a mixture of buttermilk, water, sugar, salt, garlic, citrus, bay leaf, and peppercorns for 24 hours before it's ready to roast.

Rather than a whole bird, this recipe calls for a bone-in turkey breast. White meat contains less fat than dark meat, which is why turkey breast often turns out dryer and less flavorful than legs and thighs when all the parts are left to cook for the same amount of time. The buttermilk brine imparts a tangy creaminess to the turkey breast that it otherwise lacks, and by cooking the breast separately, you can pull it out of the oven at peak juiciness rather than waiting for the meatier parts to cook through fully.

After the turkey breast has had sufficient time to soak, remove it from the refrigerator and drain it on paper towels. Blot any excess buttermilk and pop the meat into a roasting pan and into a 375°F oven. In addition to lending flavor, buttermilk promotes browning, which is essential to a tasty Thanksgiving turkey.

When the internal temperature reads 150°F (which should take 90 minutes to 2 hours), pull out the bird, let it rest for 15 minutes, and commence carving the most succulent turkey breast ever to hit your Thanksgiving table.

[h/t Skillet]

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