Any Christmas story — be it romantic or mystery — is rarely complete without someone or the other downing a glass of eggnog. And on the table, or in that plate of sweets that your Catholic neighbour brings around, will probably be a pretty collection of fruit- or heart-shaped marzipan.

Eggnog

The origins of eggnog are unclear, as often happens with older food traditions which have not been documented or recorded. Eggnog is believed to have originated as a medieval drink called “posset”, made with hot milk, ale or wine, and spices, which was had as a warming drink during winter. Some monks were known to add figs and eggs to this. European colonisers took this drink to the Americas with them, and over time it evolved to incorporate local ingredients such as rum and sugar, which were abundant in the New World.

The “nog” in the word is thought to refer to either “noggin” which was the English name for the cup that ale was drunk in, or to the word “nugg”, the Scottish word for warmed ale.

While the original posset used milk curdled with alcohol, this doesn’t sound very appetising now; the final version of eggnog that we know today includes milk or cream, spices, sugar and eggs. Alcohol such as rum or bourbon can be added by those who prefer it.

Hot or cold?

Eggnog is primarily a winter drink and is meant to be consumed warm; however, it can also be chilled and topped with whipped cream for added decadence. With eggnog available readymade and even in the form of premix powder, the temperature is entirely up to you. But the specific pleasure of having a hot cup on a cold evening is undeniable!

Is it good for you?

In cold weather, it is advantageous to consume hot drinks, especially with spices (think haldi doodh). Egg adds nutrition, sugar gives you energy, and if you add alcohol it makes you feel warm and fuzzy provided you don’t have too much of it!

If you opt for a vegan eggnog (yes of course it exists!), then it’s even healthier. This will incorporate plant-based milk such as soy or almond milk, and egg substitutes.

Precautions

Remember that eggnog is traditionally had in small cups, so you are supposed to keep your intake limited. No matter how good it tastes, remember not to chug it down as it can be pretty calorie-heavy.

If you are having the traditional eggnog, make sure the eggs are as fresh as possible. Remember that they go in raw, and you must be careful not to catch a bacterial infection. Buy the eggs from a guaranteed source and check the date of harvesting.

Uses

Besides being consumed in its original (or modified) form, eggnog also forms part of cocktails and desserts — and even coffee. After pumpkin spice, eggnog flavour couldn’t be far behind.

If you want to enjoy the festive spirit but still not chug down the beverage, you can use it as a filling for tarts, much like lemon curd, or incorporate it into cookies or cakes. Eggnog is also part of some cocktails such as the American “Tom and Jerry”.

Recipe:

We’ve found you a recipe that involves cooking the egg, so you can have it fairly safely.

Ingredients (Serves 12):

Method:

Combine milk, cinnamon, 1/2 teaspoon vanilla, and cloves in a saucepan over low heat; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from heat.

Beat egg yolks in a large bowl. Add sugar and beat until light and fluffy.

Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.

Put the saucepan back on the flame and cook over medium heat, stirring constantly, for about 3 minutes or until it thickens. Don't let the mixture boil.

Strain to remove cloves and let cool for about 1 hour, then stir in cream, rum, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate for 8 hours or overnight. Serve cold or heat up and serve warm.

Marzipan

Marzipan

A sweet ending to a Christmas meal, or as a little pick-me-up snack, marzipan has been popular for ages and in more regions of the world than one might imagine. Europe, the Middle East, America, Asia and the Mediterranean — marzipan is known by several names and forms, but is consistent in its main ingredients, almonds and sugar. In Goa, where cashews are plentiful, almonds are often replaced with cashewnuts.

The old name for marzipan was marchpane, which means “March bread”, and indicates that it may not have originated as a Christmas-specific sweet. Indeed it is made and consumed at different times of the year in various parts of the world, but in the West, and among the Christmas-celebrating population of India, it is very much a December arrival.

Besides being made into a sweet by itself, marzipan is also used for cake decorations, or incorporated into some traditional cakes. The English Simnel cake, for instance, contains a layer of marzipan both inside and on top. And the German stollen, or Christmas bread, has a central core of marzipan.

Recipe

Ingredients:

Method:

Soak the almonds overnight in water, and peel the next day. Cashews do not need to be soaked.

Grind the nuts along with the rose water to a fine paste.

Beat the egg whites lightly.

In a thick-bottomed pan, take the egg whites, nut paste and sugar, and mix well on low heat, stirring continuously.

Make sure the mixture does not burn or stick to the bottom of the pan. Cook it till it thickens and leaves the sides of the pan.

If you want to use only one food colour, you can add it now. Or you can add different colours when you knead the mixture.

Pour the mixture out into a plate or dish, and mix it well with a spatula or spoon till it cools. You can add some rose water to adjust the consistency. Knead it well into a soft and smooth dough, taking care not to knead too hard.

Rest it for about 10 minutes. You can separate it into portions and add different colours if you wish.

Shape the marzipan as you wish, using moulds or your own artistic creativity!

After the pieces dry, store them in the refrigerator in a container with a lid.

Benefits

Well, apart from the fun of picking out your favourite marzipan shape and enjoying the sweet treat, marzipan can even be good for you (in limited quantities, of course), as the chief ingredient is almond.

Almonds are rich in nutrients — small wonder that we are advised to eat a few every day for good health.
They contain fibre, vitamin E, protein and antioxidants. The health benefits of almonds are thought to include supporting heart health by lowering cholesterol, and reducing blood pressure thanks to their magnesium content.

Almonds can also help in controlling blood sugar, as they are low in carbohydrates but high in healthy fats, protein, and fibre, making them a good choice for people with diabetes.

Precautions

Since egg whites are used in marzipan, if you are not making it yourself ensure that it comes from a good bakery or a reputable home cook, and it is kept refrigerated. You need to be careful when consuming raw egg, be it yolk or white.

As marzipan contains a lot of sugar, eat it in moderation.

And if you are making marzipan yourself, don’t knead the mixture too much or the almond oil will get released and spoil the consistency.