Flex your food muscle

Flex your food muscle

Lisa Gatlin

Take some milk, cream, sugar, eggs and a hint of cinnamon and nutmeg. Add some brandy, rum or whiskey, and you’ve got eggnog.

Nobody is really sure how this holiday tradition came about, but once November arrives eggnog hits the stores – in flavored ice cream, milk shakes, coffee and just-add-alcohol mixes. It’s a creamy, sweet drink that’s just perfect for this time of year.

The alcoholic implications are historical: Nog is the name of ale that used to be added to the mixture in parts of Europe, but eggnog may have gotten its name from noggin – the small, wooden mug in which it was served.

In truth, this mighty concoction tastes just as good without the booze. Supposedly the alcohol is what offsets the bacteria-ridden raw eggs – although that probably serves more as an excuse than a real health benefit. Today’s eggnog is both perfectly safe and delicious.