I thought it was supposed to be pumpkin spice, or is that just the corporate version?
Thatâs why my familyâs tradition uses the eggvent calendar. Each day on the calendar, you pop open a little cardboard door to reveal a liquor-filled chocolate. On the last day of the calendar, you break out the nog.
1 Like
Mulled wine is not good wine. It is (traditionally) bad wine that needed help to be enjoyable. And is my favourite drink of the season. Egg nog was probably invented in much the same way, figuring out a way to take all those eggs and milk and make them somehow transportable, and thus inventing something that turned out to be pretty good.
You need to read âfood in Englandâ by Dorothy Hartley. Itâs a fascinating history of our cuisine covering around a thousand years, most of which is, frankly, terrifying. A good 70% of the recipes have in them somewhere the phrase ârub it with lardâ.
1 Like
I like drinks that look like petrol.
2 Likes
From http://www.mit.edu/people/mrbonk/engineers.html:
An artsman and an Engineer once found a gallon can
Said the artsman, âMatch me drink for drink, letâs see if youâre a man.â
They drank three drinks, the artsman fell, his face was turning green
But the Engineer drank on and said, âItâs only gasoline!â
(the lyrics scans perfectly to âPuff the Magic Dragonâ, with surprisingly good âmoodâ.)
1 Like
I love tourtière, and I love mince pie, but the two are incredibly different things. One is a savory, delicious meat pie, and the other is a fruit pie with spices. The only thing they have in common is that theyâre both in a pie crust.
No, cause horchata is gross 
Seriously, our mulling wine is the biggest jug of plonk the store has around $10. Itâs not like youâre going to be tasting the subtle flavors of an expensive French Bordeaux after youâve dumped sugar and cinnamon and cloves into it.
1 Like
Horchata is too thin and kind of tasteless in my opinion. In venezuela we have a very similar drink, but itâs thicker and spiced better thatâs called Chicha. Which is confusing because thereâs also a native drink also called Chicha that is made with fermented corn, which is an entirely different thing.
No the other thing they have in common (and the reason why I mentioned tourtière) is they both have an association with Christmas time. Tourtière is traditionally served on both Christmas Eve and New Years Eve, though in my family we tend to have other plans for that, so we just make them several times between November and January.
Dr. Rebecca Lancefieldâs Egg Nog is a traditional sciencey favorite at my house. After an exhaustive recipe comparison, it was determined to be the simplest to make. It lasts quite a while, too. The batch currently in my fridge has been there since a few weeks before Halloween, 2013. Itâs still great! It can be made with a sugar substitute (I use splenda), too, for those ketogenic folks like myself. Itâs not quite as good, though.
A recent favorite drink of mine tastes like petrol, maybe youâd like it:
BLACK DEVIL
1 oz dry vermouth
2 oz silver (or white) rum
1 black olive
Stir with ice, strain, garnish with the olive.
3 Likes
My favorite eggnog recipe is from one of Bill Nealâs cookbooks. It makes eggnog with an amazingly fluffy texture (courtesy of beaten egg whites), moderate sweetness, and an authentic-seeming old-time flavor (from a time when boozy milk punches were all the rage). Iâve transcribed the recipe here:
This topic was automatically closed after 5 days. New replies are no longer allowed.
