History

While the origin of the name “eggnog” is still hotly debated, the drink is probably derived from a 13th-century warmed concoction of eggs, spices and spirits called a posset, created by monks as an after-dinner custard. It evolved over the next 100 years into a celebratory drink for the wealthy in Europe, as the ingredients were expensive and exclusive. By the 1700s, it had become a popular holiday sipper in North America. There were plenty of cows and chickens, so the drink was available to everyone. As rum was widely available, it was the spirit of choice, but as rum became scarce and bourbon production increased, many recipes substituted whisky as the preferred cocktail base.