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It’s Eggnog Season. The Boozy Beverage Dates Back to Medieval England but Remains a Holiday Hit

SAN FRANCISCO — At Scoma's Restaurant in San Francisco, this holiday season's batch of eggnog began 11 months ago. The process typically starts in late January, just after the previous year's celebrations are over. Nearly a thousand egg yolks, gallons upon gallons of heavy cream and roughly $1,000 worth of...

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