Eggnog

Eggnog is a rich drink made from milk or cream, eggs, sugar, and spices. It is commonly served chilled, sometimes with spirits.

Custard: A mixture of eggs and liquid thickened by gentle heating, used in sweet and savory dishes. Egg yolks give many eggnog recipes a custard-like body.
Emulsion: A mixture in which droplets of one liquid are dispersed throughout another liquid that normally does not mix with it. Egg yolk helps keep fat droplets dispersed through the dairy.
Posset: A hot British drink of curdled milk, often mixed with ale or wine and spices. Eggnog developed among richer milk-and-alcohol drinks with a related European tradition.
Brandy: A spirit distilled from wine or other fermented fruit juice. Brandy is a traditional choice for enriching eggnog with alcohol.
Salmonella: A genus of bacteria that can cause foodborne illness in humans and animals. Raw or undercooked eggs can introduce this pathogen into homemade eggnog.
Whole milk: Milk containing its natural fat, typically about 3.25 percent in the United States. It supplies the drink’s dairy base and a lighter alternative to cream.
Egg-yolk lecithin: A mixture of phospholipids in egg yolk that can help stabilize oil-in-water mixtures. It helps bind the drink’s fat and water phases into a smoother mixture.
Medieval cuisine: The foods and cooking practices of Europe and the Mediterranean during the Middle Ages. Spiced milk and egg drinks emerged from culinary traditions that predate eggnog.
Bourbon whiskey: An American whiskey made from a mash containing at least 51 percent corn and aged in new charred oak barrels. Its vanilla and oak notes pair naturally with eggnog’s sweetness and spices.
Food safety: The handling and preparation practices used to prevent foodborne illness and injury. Safe eggnog preparation depends on egg treatment, temperature control, and prompt refrigeration.

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