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In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink.
American food show presenter Alton Brown points out that based on its ingredients, eggnog is "almost identical to ice cream.
Posset was traditionally served in two-handled pots.
The aristocracy had costly posset pots made from silver.
Eggs were added to some posset recipes; according to Time magazine, by the "...13th century, monks were known to drink a posset with eggs and figs." A 17th century recipe for "My Lord of Carlisle’s Sack-Posset" uses a heated mixture of cream, whole cinnamon, mace, nutmeg, eighteen egg yolks, eight egg whites, and one pint of Sack wine (a fortified white wine related to sherry).
At the end, sugar, ambergris and animal musk are stirred in.