Merry Christmas, Hosers!
This is a great time for drinkers of all faiths. The short days near the solstice give way to early evenings, when a meaningful nighttime cocktail hour can be had without pushing dinner back to midnight. Families get together and drink away the awkward silence. Otherwise puritan offices suddenly become lubricated with good cheer. It’s the most wonderful time of the year.
The most famous and maligned Christmas cocktail is, of course, spiked egg nog. I personally do not hate store-bought egg nog, but I understand why so many people do. The consumption experience can be eerily similar to drinking paint. But real, home made egg nog is a delicious annual treat and one of my favorite seasonal cocktails. The eggs and cream create a rich, textured base. The bourbon and brandy add a touch of heat and oaky smoothness. The nutmeg adds a spicey kick. I try to find occasion to make a batch every year. Catjjy and I brought some to a dinner party last weekend, with great results.
Some folks make egg nog with raw eggs, but I always use cooked egg. It tastes just as good, and it will not give you or your guests salmonella. The recipe below yields one large pitcher or one small punch bowl worth of nog. For the record, I didn’t make up the recipe, but I do use it every year.
3 cups whole milk
7 eggs
This is a great time for drinkers of all faiths. The short days near the solstice give way to early evenings, when a meaningful nighttime cocktail hour can be had without pushing dinner back to midnight. Families get together and drink away the awkward silence. Otherwise puritan offices suddenly become lubricated with good cheer. It’s the most wonderful time of the year.
The most famous and maligned Christmas cocktail is, of course, spiked egg nog. I personally do not hate store-bought egg nog, but I understand why so many people do. The consumption experience can be eerily similar to drinking paint. But real, home made egg nog is a delicious annual treat and one of my favorite seasonal cocktails. The eggs and cream create a rich, textured base. The bourbon and brandy add a touch of heat and oaky smoothness. The nutmeg adds a spicey kick. I try to find occasion to make a batch every year. Catjjy and I brought some to a dinner party last weekend, with great results.
Some folks make egg nog with raw eggs, but I always use cooked egg. It tastes just as good, and it will not give you or your guests salmonella. The recipe below yields one large pitcher or one small punch bowl worth of nog. For the record, I didn’t make up the recipe, but I do use it every year.
3 cups whole milk
7 eggs
1 cup sugar
1/3 cup bourbon
1/3 cup brandy
2 cups cream
1 tbsp vanilla
Nutmeg (fresh or store-bought ground nutmeg)
Bring the milk just to a boil while you beat the eggs and sugar together. Add the hot milk to the eggs-sugar mix and stir. Put the mixture back on low heat until a thermometer reads 170 (about 5 minutes for the thermometerless), stirring continuously. Strain the mix into a large bowl (or skip the straining for the strainerless). Add cream, bourbon, brandy and vanilla. Stir in nutmeg until the nog is a bit speckled.
The nog should cool to room temperature, then be refrigerated. Your nog will be cold and delicious in a few hours, and will be outstanding the following day. Serve with a bit of grated nutmeg on top.
That will serve the masses, but for you the bartender, I recommend one glass of my favorite holiday treat: warm egg nog. Scoop a mug full out of your bowl before you let it cool. The booze will not yet have evaporated, giving the nog a strong bite. The warm cream, eggs, and vanilla feel like a drinkable crème brule. You’ll wonder why anyone ever drinks it cold.
1/3 cup bourbon
1/3 cup brandy
2 cups cream
1 tbsp vanilla
Nutmeg (fresh or store-bought ground nutmeg)
Bring the milk just to a boil while you beat the eggs and sugar together. Add the hot milk to the eggs-sugar mix and stir. Put the mixture back on low heat until a thermometer reads 170 (about 5 minutes for the thermometerless), stirring continuously. Strain the mix into a large bowl (or skip the straining for the strainerless). Add cream, bourbon, brandy and vanilla. Stir in nutmeg until the nog is a bit speckled.
The nog should cool to room temperature, then be refrigerated. Your nog will be cold and delicious in a few hours, and will be outstanding the following day. Serve with a bit of grated nutmeg on top.
That will serve the masses, but for you the bartender, I recommend one glass of my favorite holiday treat: warm egg nog. Scoop a mug full out of your bowl before you let it cool. The booze will not yet have evaporated, giving the nog a strong bite. The warm cream, eggs, and vanilla feel like a drinkable crème brule. You’ll wonder why anyone ever drinks it cold.
Cheers.
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