How To Make A (Relatively) Healthful Eggnog

Yes, take note of the word “relatively.” Then remind yourself that “relative” is better than nothing. Eggnog is not health food, and never will be. The beverage, writes Cynthia Buccini of Boston University, quoting celebrity chef Alton Brown, probably “descended from a thick, boozy, late-medieval concoction called posset that was composed of hot milk and hooch enhanced with whatever spice the lord of the castle had on hand.” In the video below, BU instructor David Tomov-Strock shows us how to make it in 2014. Tomov-Strock’s recipe calls for eggs, sugar, milk, and heavy cream, along with rye whiskey, cognac, and orange liqueur. (The alcohol is optional.)