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When I was growing up, my best friend’s parents, who lived across the road from me, always had a New Year’s Day party. I remember it as a boring afternoon in my teenage eyes, but nonetheless I would show my face and help my friend hand out a few nibbles and serve a few drinks. One of those was eggnog. Then, later in the afternoon when the party was in full swing, we would scuffle off to the kitchen, pour ourselves a glass of juice we called fruitnog and pretend to be as sophisticated as the grown-ups who were enjoying the real thing in the adjoining room.
Eggnog can be traced as far back as the 17th century and originates possibly from England, certainly from Europe. The word “nog” is thought to come from the Middle English word “noggin,” a small wooden mug typically used for serving alcohol. The drink crossed the Atlantic in the 1800s when it was introduced to the British colonies and clearly enjoyed by the US Academy, seeing as it was the cause of the Eggnog Riot which occurred after their attempts to make this festive tipple (with smuggled whiskey) got out of hand!
An authentic eggnog would be made with eggs, milk or cream, sugar, alcohol and a sprinkling of nutmeg over the top, but, of course, not one of those things is on our AIP diet. Not to worry, though! A little substitution here and bit of improvisation there and the festivities continue on. Eggnog is back on the menu!
Happy holidays everyone!
- Put the first six ingredients into a medium pan and heat to just below simmering.
- Remove from the heat and sprinkle in the gelatin, whisking thoroughly until melted and the liquid is frothy. Allow to cool slightly. The gelatin will not set the drink; it is there to thicken it slightly.
- Pour into 4 glasses, let cool and then refrigerate until needed. Add a sprinkling of mace before serving.