Writer Brent Rose's Scientific Formula for Perfect Eggnog review adds elements of mathematical precision to the classic holiday drink. The piece is a part of Gizmodo's Happy Hour column which documents a series of unusual drinks, many of which follow festive ques.
Rose points out a handful of insightful tips that most remain entirely unaware of when making eggnog. The beverage is made primarily of milk which consists of 87% water and 13% fat, sugar and proteins. The addition of alcohol to the dairy product beholds multiple pH considerations.
While milk sits at approximately 6.7 on the scale, booze is typically in the 3 and 4 range. Brandy, bourbon and rum, the liquor that is most often added to the cups, can as such effect the balance of the mixture dramatically.
Mathematically Monitored Eggnog
Brent Rose's Happy Hour Post is Scientifically Precise
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