in Recipe, Cognac, Drinks, Rum, Whiskey
byPaul Kushner1 Comment
Now you’ve reached the cozy part of holiday customs where Eggnog rules. As a bartender who likes thick, creamy drinks, I can’t help but suggest the classic Eggnog. There’s more to it than just a drink; it’s a party. This drink is perfect for the holiday season because it is full of tradition and has warm, sweet flavors. Just take a sip, and you’ll see why it’s an important thing to have at any holiday party.
Tasting Notes
Eggnog is a harmonious composition of various flavors. With each sip, you’ll get a smooth, creamy drink that tastes sweet from the cinnamon and nutmeg. You’ll taste hints of vanilla and the warm taste of the drink you choose, whether it’s brandy, rum, or whiskey. It’s like drinking a treat that warms you up from the inside out. It’s great for cold nights.
Equipment and Glassware
A blender or whisk and a big bowl are all you’ll need to make Eggnog. There isn’t any fancy gear here. You can put it in a punch bowl or pour it into cups for each person. I like to serve it in glass mugs or punch cups so that the creamy texture and spices on top can really stand out.
Ingredients
- 8 oz. whole milk
- 8 oz. heavy cream
- 4 oz. Brandy
- 2 oz. Jamaican Rum
- 2 oz. Rye Whiskey
- 1 oz. sherry wine
- 3 eggs, separated
- 3 tablespoons sugar (turbinado or raw is best and offers a nice molasses hint you don’t get with white sugar)
- Cinnamon sticks
- Freshly grated nutmeg
Instructions
- Mix all the alcohols together and set aside
- Separate the eggs
- Whip the egg whites to soft peaks
- Macerate the egg yolks with the sugar until light, fluffy, and soft yellow
- CAREFULLY pour the alcohols into the egg yolk mixture, in a pencil-thin stream, stirring the whole time (if you go too quickly, the alcohol will curdle/cook the eggs)
- Add milk and cream
- Decant into an airtight container, add cinnamon sticks and freshly grated nutmeg
- Cover and leave in a cool, dark place for at least 14 days and for as long as six months.
Pro Tips
- Mix your egg nog with a mixer to make it smoother.
- Multiply the ingredients by the number of people you’re having over and mix them in a big punch bowl.
- For an extra refreshing touch, chill your drinks before you serve.
When to Serve
During the holidays, eggnog is the star. You can serve it at any holiday party, from Thanksgiving to New Year’s. A lot of people like it on Christmas Eve and Christmas Day. It’s magical to drink eggnog, whether you’re having a dinner party or just relaxing by the fire.
Which Liquor Brands to Choose
The drink you choose can change the taste of your eggnog. Go for a spiced or old rum if you want more depth. Bourbon is a sweet whiskey that whiskey fans should try. Brandy gives it a rich, fruity taste. Adding brands like Hennessy, Captain Morgan, or Bulleit Bourbon to your drink will make it taste better.
Similar co*cktails
- Rum Punch – For those who love their drinks with a bit of a kick.
- Brandy Alexander – A smooth blend of brandy and cream.
- Bourbon Milk Punch: A smooth, creamy blend of bourbon, milk, and vanilla, dusted with nutmeg for a comforting, classic co*cktail experience.
- : A warm, festive mix of spiced rum and brandy, topped with hot milk and a frothy egg mixture for a cozy holiday treat.
- Sugar Cookie White Russian: A sweet twist on the classic, combining vodka, coffee liqueur, and cream with sugar cookie syrup for a dessert-like indulgence.
History
Originating in medieval Europe, eggnog was first a warm, milky drink that tasted like ale. Over many years, it changed into the rich, alcoholic drink we love today. After making its way across the Atlantic to the American colonies, where there were lots of farms and, by extension, lots of dairy goods and liquor, it became a holiday staple.
Eggnog
Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients
- 8 oz whole milk
- 8 oz heavy cream
- 4 oz Brandy
- 2 oz Jamaican Rum
- 2 oz Rye Whiskey
- 1 oz sherry wine
- 3 eggs, separated
- 3 tablespoons sugar (turbinado or raw is best and offers a nice molasses hint you don’t get with white sugar)
- Cinnamon sticks
- Freshly grated nutmeg
Instructions
- Mix all the alcohols together and set aside
- Separate the eggs
- Whip the egg whitesto soft peaks
- Macerate the egg yolks with the sugar until light, fluffy, and soft yellow
- CAREFULLY pour the alcohols into the egg yolk mixture, in a pencil-thin stream, stirring the whole time (if you go too quickly, the alcohol will curdle/cook the eggs)
- Add milk and cream
- Decant into an airtight container, add cinnamon sticks and freshly grated nutmeg
- Cover and leave in a cool, dark place for at least 14 days and for as long as six months
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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I didn’t see where to add the egg whites.
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ChristmascognacrumWhiskey
Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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