Debate: In defence of eggnog
The holiday beverage deserves praise and its well-earned popularity
Art by Kristen Frier
That time of year has come once again. People are bracing for the start of a cold winter — which is basically rain 99 per cent of the time in Metro Vancouver — and gathering with loved ones for the holidays.
Unfortunately with this season comes the eggnog haters, already defrosting their annual villainous slander about the beloved festive beverage.
Well settle down Ebenezer Scrooge of the world, because eggnog happens to be the all-time best holiday drink.
I mean what is there not to love? It is sweet, creamy, custardy, and cozied with warm spices like nutmeg and cinnamon.
If you don’t want to drink it right out of the carton, no problem. Incorporate eggnog into your next batch of cookies, cupcakes, or a French Toast breakfast for an equally delicious treat.
Eggnog also happens to be the only festive drink served chilled.
While you can rely on a hot chocolate to comfort you during any dreary day or a peppermint mocha if you love the taste of toothpaste in your wintertime coffee, eggnog is an exclusively cold Christmas treat.
The beverage can be enjoyed by people of all ages and those who don’t drink, although you can always add a shot or two of Rum, Bourbon, or Brandy.
If you are anything like me, regularly feasting on your favourite food or drinks can make you sick of them. But dealing with that issue is impossible with eggnog.
Eggnog is only available in stores during the holiday season, which is honestly a good decision.
Having it sold year-round may sound appetising to eggnog lovers, but it would ruin one of the best parts of the eggnog-drinking experience. It’s the taste of the holidays and childhood nostalgia.
There may be some people out there who take issue with eggs in the drink. In particular, there is the concern about it including raw eggs. But, in reality, that fear is just irrational.
Store-bought eggnog is made with cooked eggs, meaning they went through a pasteurisation process that heats them to kill or lower the presence of salmonella.
Homemade eggnog recipes, on the other hand, do call for raw eggs, but there is no need to freak out.
The likelihood of an egg containing salmonella is incredibly thin. There is an about one in 20,000 chance an egg may contain the bacteria, according to Forbes magazine.
Personally, that is a risk I am willing to take and I couldn’t imagine a more valid excuse for missing out on Christmas Eve dinner.
Getting food poisoning from undercooked chicken? That is just downright disgusting. But after drinking eggnog you worked long and hard to make? That is one festive way to skip out on Christmas.
To mitigate the slight risk of drinking raw eggs or simply screwing up a homemade recipe, let us all just pop open a fresh carton from the local market and make a toast to the yummy liquid gold that is the ‘nog.
