Americanism invented in 1765–75. Babson College professor Frederick Douglass Opie wrote that the term is a combination of two colonial slang words—rum was referred to as grog and bartenders served it in small wooden mugs called noggins. The drink first became known as egg-n-grog and later as eggnog. Ben Zimmer, executive editor for Vocabulary.com, disputes the "egg-n-grog" theory as lacking proof; Zimmer states that the term "nog" may be related to the "Scottish term nugg or nugged ale, meaning "ale warmed with a hot poker." The Online Etymology Dictionary states that the term "eggnog" is an American term introduced in 1775, consisting of the words "egg" and "nog", with "nog" meaning "strong ale". The first example of the term "eggnog" was in 1775, when Maryland clergyman and philologist Jonathan Boucher wrote a poem about the drink which was not published until 30 years after his death: "Fog-drams i' th' morn, or (better still) egg-nogg, / At night hot-suppings, and at mid-day, grogg, / My palate can regale". The first printed use of the term appeared in the New-Jersey Journal of March 26, 1788, which referred to a young man drinking a glass of eggnog. An 1869 dictionary entry for "eggnog" defines it as a mixture of wine, spirits, eggs and sugar; there is no mention of dairy products. "While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy. Posset was popular from medieval times to the 19th century. 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. Posset was traditionally served in two-handled pots. The aristocracy had costly posset pots made from silver. Eggnog is not the only mixed, sweetened alcohol drink associated with the winter season. Mulled wine or wassail is a drink made by Ancient Greeks and Romans with sweetened, spiced wine.