Endhognog

Eggnog , endhog nog utawa endhog-nog, historis uga dikenal (nalika omben-omben sing ditambahake) minangka susu doyo utawa susu doyo endhog, The Modern Bartender's Guide (1878) distinguishes "plain egg nog", "egg milk punch", and "milk punch" from one another, and also includes "Baltimore egg nog", "General Jackson egg nog", "imperial egg nog", and two types of "sherry cobbler egg nog", as well as "sherry cobbler with egg", "mulled claret with egg", "egg sour", and "Saratoga egg lemonade" (also called "sea breeze").    punika sugih, adhem, legi, biasa -based wedang . Biasane digawe nganggo susu, krim, gula, putih endhog sing dikocok, lan kuning telur (sing menehi tekstur apus lan jenenge). Ing sawetara konteks, roh sulingan kayata brendi, rum, wiski utawa bourbon ditambahake ing ombenan kasebut.

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