12 Days of Cocktails: Day Three – The NOG Edition

Holiday Booze BunnyI know, I know, People have feelings about eggnog. But I just couldn’t do a Christmas cocktail roundup without including the granddaddy of them all!

A couple of years ago I went through an eggnog making frenzy, bringing it to every holiday party I went to and giving people jugs of it for presents. I found out then that most people associated eggnog only with the super viscous store-bought brand in a carton and hadn’t actually experienced the homemade boozy stuff. That’s like comparing packaged donuts from the corner Bodega to these heavenly orbs. Sure, booze-less nog and garbage donuts have their place…but if you’re traveling down that full fat, super-sized calorie path, you might as well indulge in the quality stuff. GO BIG OR GO HOME!

There are SO many eggnog recipes online, some of which involve cooking the mixture for twenty minutes on a low heat to create a custard or whipping the whites and yolks separately until your arm falls off. But all that just seems like so much work and way too time consuming, especially when considering that this drink is essentially just a flip cocktail with dairy. And, of course, there’s always debate about whether you add brandy, rum or bourbon. Or all three! I’m partial to a spiced rum and brandy combo, but that can be switched out depending on your preference. And freshly grated nutmeg is key. Oh! And, yes, there are raw eggs involved in this. Please refer to my recent post about Using Eggs in Cocktails if you have any concerns about safety. Did I mention Go Big or Go Home?

I can’t take full credit for this recipe.  The New York Times featured an egg nog recipe a few years ago (that I was obsessed with) that was adapted from a Jeffrey Morgenthaler recipe…and I’ve adapted it further. The portions are a little tweaked but the ingredients and directions are basically the same. You’ll never drink the stuff out of the carton again!

FOXY NOG – Yields about 8 drinks

6 eggs
1 1/2 cups sugar
2 1/2 cup whole milk
1 cup heavy cream
2 teaspoons freshly grated nutmeg (make sure there’s also some to grate over the finished drink)
6 oz brandy
6 oz spiced rum

Place the eggs in a blender by themselves and beat for just under a minute. Add the sugar for another 40 seconds, until blended and then add the rest of the ingredients. Blend until it looks like everything is well combined. After the mixture has a chance to chill for at least an hour, you are ready to get your nog on! You can serve this drink up in a coupe or a teacup or you can add a few cubes of ice to lighten it up. But remember the freshly grated nutmeg for the topper.

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