Egg nog, a drink that often stirs up images of cozy winter evenings and festive holiday gatherings, has a rich history that’s as intriguing as its unique taste. Originating from early medieval Britain, egg nog was a descendant of the hot, milky, ale-like drink called “posset.” Over time, sherry and other wines were often added to these milky brews.

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What is “nog?”

As for the “nog” part, that’s a bit of a mystery. While the exact origin is unclear, one popular theory suggests that “nog” comes from “noggin,” an Old English term for a small, carved wooden mug used to serve alcohol. Another theory links it to “egg-and-grog,” a colonial slang term used for a drink made with eggs and rum. Over time, this likely got shortened to “egg’n’grog,” then just “egg nog.”

Historically, the ingredients for egg nog – particularly eggs and milk – were more readily available in the spring and summer months. Farmers would find themselves with an abundance of these ingredients during this time. Before the advent of modern refrigeration, one way to preserve this surplus was by mixing these ingredients with alcohol, such as brandy, rum, or whiskey. This method not only extended the shelf life of the perishable ingredients but also created a rich, hearty drink. 

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Holiday tradition

As the colder months set in, this preserved, alcohol-laden concoction that’s often served warm and spiced with nutmeg or cinnamon became a perfect treat for the winter, especially around the holidays. Over the years, egg nog has become entrenched in holiday traditions. 

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More than just a cold drink

Modern egg nog can be found in a variety of forms, from homemade recipes passed down through generations to store-bought versions and even non-dairy or vegan adaptations. It’s also a versatile base for culinary experimentation, inspiring chefs and home cooks to create egg nog-flavored desserts, lattes and even savory dishes.

Here are some egg nog-based options for you to try locally:

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Desserts:

Luca Pastry 

Cupcake ($3.00 each)
3354 Washtenaw Ave C, Ann Arbor.

LeBon Macaron

Macaron ($2.50 each)
209 S 4th Ave, Ann Arbor.

Zingerman’s Creamery

Gelato ($9.00/pint)
3723 Plaza Dr #2, Ann Arbor.

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Lattes:

Afternoon Delight

($5.50 each)

251 E Liberty St, Ann Arbor.

Moonwinks Cafe

($6.49/regular, $6.99/tall)

5151 Plymouth Rd, Ann Arbor.

Roos Roast

($5.50 each)

117 E Liberty St or 1155 Rosewood St, Ann Arbor.

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Grocery Items:

Trader Joe’s 

Greek yogurt ($.99 each)

2398 East Stadium Blvd, Ann Arbor.

Washtenaw Dairy 

Egg nog (Guernsey Farms Dairy – $4.75/quart, Prairie Farms Dairy – $3.95/quart, and Arps Dairy – $2.75/pint).

602 S Ashley St, Ann Arbor.

Calder Dairy & Farm 

Egg nog ($6.99/plastic quart, $9.99/glass quart, $13.99/plastic ½ gallon)

It can be delivered to your home or found at a local supplier.

To make a scrumptiously festive yet simple spiked cocktail at home, simply add one part of dark rum, Cognac or bourbon to five parts of prepared egg nog. It’s easy to party-size your concoction too. Simply add 6.5 ounces of liquor to a one-quart container of eggnog. To give it the perfect finish, top with a dash of nutmeg and a pinch of finely grated orange zest. Serve and enjoy, near a crackling fire if you can.

Here’s to wishing one and all a joyous egg nog bite or drink this holiday season!

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