Early pur­chase of eggnog u s e f u l i n c a k e a n d s mo o t h i e

Moose Jaw Express.com - - Front Page - By Joyce Wal­ter For Moose Jaw Ex­press Eggnog Bundt Cake

Although it is con­sid­ered a sea­sonal Christ­mas treat, com­mer­cial con­tain­ers of eggnog ap­pear on store shelves long be­fore the Yule sea­son, and even at other times of the year. In Me­dieval Bri­tain, drinks with eggs (pos­sets) were used to toast pros­per­ity and good health and were usu­ally only avail­able to the wealthy. By the 13th cen­tury, monks were known to drink a pos­set made from eggs and figs. The drink, laced with rum, ven­tured to North Amer­ica in the 1700s but it wasn’t un­til the late 18th cen­tury that the term “eggnog” was gen­er­ally accepted for the drink of eggs, cream, rum, nut­meg and other spices. To be au­then­tic, the drink should be con­sumed from a wooden cup, known as a noggin. This week’s recipes use com­mer­cial eggnog in a cake and a smoothie.

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