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Eggnog "rarely served hot"[edit]

I'm removing that- its POV. I've never had cold Eggnog once in my life (it sounds revolting to me). I'm sure plenty of people do drink it cold, but it hardly qualifies for a "rarely". Patch86 17:22, 31 December 2006 (UTC)

I've never in my life seen someone drink hot eggnog, nor heard of it 'till now 21:57, 8 April 2007 (UTC)


I don't think eggnog should redirect here, I think it should have it's own article. Hou Shuang 15:42, 11 Dec 2004 (UTC)

I too thought that eggnog should have its own page. I was surprised to be redirected to "posset," since I'd never heard of that drink, and the initial description seemed entirely different from the cold, sweet and spicy holiday drink that I was looking for. Nevertheless, it does seem as if eggnog is a derivative of this medieval drink, and might be considered a subcategory of posset. Also, as long as the amount of information on Wikipedia about posset and eggnog is so small, two separate articles might not be justified. Rohirok 13:58, 13 Dec 2004 (UTC)


I noticed someone added a link to horchata to the end of the article. I see some similarities between posset and horchata, and there is a possible link between the use of grain in both drinks. Nonalchoholic eggnog and horchata are also very similar, since both are cold, milky beverages with sugar and cinnamon. An eggnog recipe without the eggs will taste very similar to horchata, though the nog will lack rice milk and almonds. I wonder if anyone can make a historical link between posset and horchata. Rohirok 15:26, 17 Dec 2004 (UTC)

Caudle vs. Posset[edit]

I've added some details on both drinks, and I think they're distinct enough that each should have its own page: I don't think I've seen a caudle recipe with milk. Sbloch (talk) 02:38, 1 December 2008 (UTC)

In the book "A Sip Through Time: A Collection of Old Brewing Recipes" (Renfrow), caudles and posset are grouped together (along with the syllabub dessert). Some, but not all of the caudle recipes cited were thickened with eggs, just like some posset recipes are. I will say that all the posset recipes at least in this book included either eggs or cream, whereas some caudle recipes looked more like a warm spice wine (ala mulled wine). So it's possible that the "posset" term may have been a bit more standardized. --Soundwave106 (talk) 13:07, 6 January 2009 (UTC)

Posset in The pillars of the earth[edit]

In the pillars of the earth by Ken Follett he writes "William, who normally ate and drank heartily, was nibbling bread and sipping posset, a drink made with milk, beer, eggs and nutmeg, to calm his bilious stomach.". Timed according to Follett to be between 1170-1174, I don't know how accurate it is, being a fictitious novel, but it might be worth looking into. Hemsen (talk) 21:58, 13 June 2011 (UTC)

Bridal posset in Fanny Hill[edit]

"Accordingly he went out and left me, when a minute or two after, before I could recover myself into any composure for thinking, the maid came in with her mistress's service, and a small silver orringer of what she called a bridal posset, and desired me to eat it as I went to bed, which consequently I did, and felt immediately a heat, a fire run like a hue-and-cry through every part of my body; I burnt, I glowed, and wanted even little of wishing for any man." — Preceding unsigned comment added by (talk) 16:44, 17 September 2014 (UTC) — Preceding unsigned comment added by (talk) 16:47, 17 September 2014 (UTC)

Greek Drink[edit]

In the reference used to justify calling Heraclitus' drink a "posset", that usage is simply an analogy. See a comment from the host of that podcast, further down on the same page:

I think MM is just comparing it [the drink Heraclitus described] to the most similar thing that has existed since then

On this basis, I'm going to move the description of the British drink into the first paragraph, and remove the description of the Greek drink. -- (talk) 01:05, 24 September 2017 (UTC)