During the holidays, PIttsburghers forego the stern health warnings often associated with consuming raw eggs for a hearty “Drink up!” … and get creative with the drink, too.
Eggnog pancakes! Eggnog french toast! Chocolate eggnog!
While eggnog itself — which consists of milk, sugar and, yes, raw eggs — dates back to the Middle Ages, the holiday tradition of drinking it arrived in the American colonies in the 1700s, per Time.
Today, it’s a go-to drink for holiday parties and get-togethers — and a few local dairies have put their own marks on it.
“I would be here all day if I mentioned even half the ways eggnog is used at home. If you like your eggnog with a kick, you can use just about anything you want, from bourbons and whiskeys to all types of rum and liqueurs, even wine. You can also add your own favorite flavors like orange, berry, coconut, and peppermint,” William Schneider, president of Schneider’s Dairy, told The Incline.
Schneider’s Dairy has churned out eggnog for more than seven decades and even boasts its own chocolate eggnog, already flavored for your enjoyment.
“People in Pittsburgh, generation after generation, have been drinking Schneider’s eggnog,” Schneider said. “The recipe has not changed since the first batch we made. Consistency in flavor, body, and texture are so important to building a holiday tradition.”
Founded in 1935 by Edward and Catherine Schneider, the dairy is family-owned-and-operated and has five locations across the region, including Seneca, State College, Washington, Williamsport, and its main headquarters, 726 Frank St. in Whitehall, per its website.
Schneider’s eggnog is typically made from Nov. 1 to Dec. 1 and is available at Walmart, Giant Eagle, SHOP ‘n SAVE, CVS and at the dairy itself.
“It’s the ultimate refreshment for the wintertime,” said Schneider. “The first Christmas decoration you see automatically brings eggnog to the taste buds. For some, it’s not really the holiday season until they’ve had a glass of eggnog.”
If you want to enjoy eggnog beyond the holiday season, Schneider’s recommends freezing it to extend its life. Eggnog can also be used to make cupcakes, ice cream, French toast, pancakes — and cookies, Schneider’s favorite holiday food. “I like to dip them in — what else — eggnog.”
The dairy also does something special for its eggnog sales: For every container of eggnog Schneider’s sells, a portion of the proceeds goes to the Children’s Hospital Free Care Fund, which supports families that can’t afford health services.
Schneider’s Dairy is joined by other local dairies in Pittsburgh that produce this holiday beverage, including Turner Dairy Farms, 1049 Jefferson Road in Penn Hills, which has a long history of eggnog production.
“We have cartons in our archives that date back to the early 1950s,” said Nicholas Yon, Turner Dairy Farms’ marketing manager. “We also have a delicious eggnog pancakes recipe that is perfect for breakfast for Christmas or New Year’s morning.”
Wanna try it?
Turner Dairy Farms’ eggnog pancakes
Yield: About 12 [¼ cup] pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Dash of cinnamon
- 2 eggs
- 1 1/2 cups Turner Dairy Farms’ eggnog
- 2 tablespoons butter, melted
- 1/4 cup Turner’s milk
- Combine flour, baking powder, salt, nutmeg and cinnamon in a bowl.
- In another bowl, beat eggs, eggnog, butter and milk; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle.
- Turn when bubbles form; cook until second side is golden brown.