Astonishingly Good Eggnog Pie with Gingerbread Crumble

The holidays are one of my favorite times of the year. Eggnog pie is one of my favorites. As anything eggnog is something I enjoy during the Christmas and New Years’ time of the year. When I was younger I would make homemade eggnog each year for Christmas eve. Then, when I was an adult I figured out that it was more expensive to make it than it was to purchase it already made. Make sure you enjoy this delicious crumble pie this holiday season.

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The History Behind Eggnog

Eggnog is historically known (when alcoholic beverages are added) as milk punch or egg milk punch. It is a creamy, refridgerated, sweetened, dairy-based drink. It is normally made with milk, cream, sugar, egg whites that are whipped, and the egg yolks (which gives it a thicker texture and its name). Sometimes brandy, rum, whisky, or bourbon are added to the drink for an alcoholic choice.

All over Canada and the US, eggnog is normally enjoyable over the Christmas season and into the New Year celebration. Ponche Crema is made and drank in Venezuela and Trinidad since the 1900s, also as part of the holiday times. During this time, factory prepared eggnog is sold in grocery stores in these countries.

Eggnog can also be homemade using milk, sugar, eggs, and rum type flavorings served with spices such as nutmeg or cinnamon. While eggnog is often served cold, in some cases, it is warmed, particularly on cold days. Just like the way mulled wine is served warm in the fall or early holiday seasons. Eggnog or eggnog flavoring may also be used in other drinks, such as lattes, milkshakes, tea, or dessert foods egg-custard puddings.

Culinary Historians and The Eggnog Debate

While culinary historians debate its exact background, most agree eggnog came from the medieval” British drink called posset, which was made with hot curdled milk with wine or ale and flavored with spices. In the Middle Ages, posset was used for colds the flu as an antidote. Posset was popular from medieval times to the 19th century. Eggs were added to some posset recipes; according to Time magazine, by the “13th century, monks were known to drink a posset with figs and eggs.” A 17th-century recipe for “My Lord of Carlisle’s Sack-Posset” uses a heated mixture of cream, whole cinnamon, nutmeg, mace, eighteen egg yolks, eight egg whites, and one pint of Sack wine which is kind of like sherry. In the end, sugar, resin, and animal musk are stirred in. Posset was normally served in two-handled pots. The aristocracy had costly posset pots made of silver.

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