chowhound
The quintessential holiday drink does, however, get kind of a bad rap. Eggnog is often spoken in the same breath as the likes of fruit cake, mincemeat pie and gefilte fish. This is because, for years, many people have only imbibed eggnog from milk cartons with a splash of rum or whiskey. There’s nothing exciting or memorable about that simple drink. This is why we cringe at the thought of eggnog.
Bartenders all across America are creating eggnog cocktails that will make you wonder why you ever stopped drinking this holiday classic. From Brandy, to rye, to habanero tincture, these drinks are as unique as they are delicious.
Eight Great Eggnog Cocktails to Warm You Up this Winter
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SIX15 Nog
From John Keiser at The SIX15 Room in Minneapolis
- 1 oz Christian Brothers VSOP Brandy
- 1 ½ oz Appleton Jamaican Rum
- 2 Egg Yolks
- ½ cup Heavy Cream
- 1 teaspoon Vanilla
- dash Cinnamon
- dash Nutmeg
- 3 drops Angostura Bitters
Preparation: Heat up your cream almost to a boil and slowly add your cream to the egg yolks whisking vigorously. Place the mixture over very low heat and it will start to thicken. Add in the rest of your ingredients, mix and pour into a mug. Top with 3 drops of the Angostura Bitters. This can also be served cold. Do the same procedure and chill. Serve in a martini glass instead of a mug.
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Lavazza Harvest Moon Eggnog
Created by Mixologist Dale DeGroff
- 1 oz Lavazza Santa Marta Blend (brewed coffee)
- 1.5 oz Apple Cider
- 1 ½ oz. Dickel Tennessee Whiskey
- 1 oz Simple Syrup
- 1 Small Egg
Dash Dale DeGroff’s Pimento Bitters
Preparation: Add all ingredients into a shaker filled with ice. Shake vigorously and strain into an appropriate egg nog cup. Dust with nutmeg.
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The Homemade Eggnog
From The Black Hound NYC, Mixologist Jeremy Strawn
- 1oz rye whiskey
- 1.5oz sailor jerry rum
- 1oz heavy cream
- 1oz cinnamon bark syrup
- 1 whole egg
- 3 pinches of nutmeg
- Garnish with and orange zest
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Mister Katz’s Eggnog
From the Shanty, New York Distilling Company
Created By: Allen Katz
Serves 10-12
Ingredients:
- 1 bottle (750ml) Mister Katz’s Rock & Rye
- 12 Fresh Eggs
- 16oz Whole Milk
- 8oz Heavy Cream
- Freshly Grated Nutmeg (to taste)
Method:
- Separate the eggs and beat the yolks in a bowl
- When eggs are thoroughly mixed, slowly add Mister Katz’s Rock & Rye
- Stir in the milk and cream until the entire mixture is well blended
- In a separate bowl beat the egg whites until they form traditional ‘stiff peaks’
- Fold the egg whites into the mixture
- Stir in freshly grated nutmeg to taste and serve
- Garnish with a sprinkle of the nutmeg
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Oaxacan in a Winter Wonderland
From Lead Bartender Darwin Pornel at Faith & Flower in Los Angeles
Recipe:
- 1 whole egg
- 3 dashes habanero tincture
- 1/2 oz cinnamon syrup
- 1/2 oz Tia Maria Coffee Liqueur
- 3/4 oz cream
- 1/2 oz Smith and Cross Navy Strength Rum
- 1 1/2 oz La Niña del Mezcal El Primario
Add all ingredients to a shaker tin and shake without ice to emulsify egg and cream. Add ice, shake vigorously and fine strain into a chilled cocktail glass.
Cinnamon Syrup: bring 1000 ml of water to a boil, then bring down to a simmer. Add 6 cracked cinnamon sticks to the pot and allow to steep until room temperature. Strain cinnamon sticks out and add equal parts white sugar. Whisk until sugar is dissolved.
Habanero tincture:
Add 750 ml of Wray and Nephew over proof rum to a container. Add 15 sliced habaneros to the container and allow to steep for 2 hours. Strain habanero peppers out and place in an empty bitters bottle or bottle with a dropper screw top. -
Fireside Noggin
From Mixologist Gia St. George at Estrella in Los Angeles
Recipe:
- 12 large eggs (yolks only)
- 1/4 cup sugar
- 1 tablespoon cocoa powder
- 32 oz whole milk
- 24oz heavy cream
- 8oz Madeira
- 24oz Mezcal
Preparation: In a large bowl, whisk the egg yolks with sugar until frothy and color is light, slowly add cocoa powder and other ingredients and whisk all ingredients together. Cover the bowl let it chill in the fridge for about an hour or until ready to serve. Add some cinnamon powder or grated nutmeg on top for garnish.
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Zabaglione or Italian Egg Nog
From Visconti Ristorante & Bar in Austin, Texas
Ingredients:
- 5 egg yolks
- 1/2 c sugar
- 2 c Whole Milk
- 1 c Heavy Cream
- 5 whole Cloves
- 1 Cinnamon Stick
- 1/2 c Cynar
- 1/4 c Averna Amaro
Preparation:
Whisk 5 egg yolks with bubble whisk in a large bowl while slowly adding 1/2 c sugar.
On the stove mix two cups of whole milk with one cup heavy cream, 5 whole cloves, a cinnamon stick. Heat to just below boiling. Let cool. When cool, slowly temper the yolk mixture with the milk mixture then return to the stove until again just below boiling. At this point add 1/2 c Cynar with 1/4 c Averna Amaro. Chill and serve.
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Coquito
From mixologist Dean Feddaoui at LILT Lounge, at Kimpton’s EPIC Hotel in Miami
- 1-15 ounce can cream of coconut
- 1-14 ounce can sweetened condensed milk
- 1-12 ounce can evaporated milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
8 ounces white rum (use less if you like) I like to infuse mine with 4 vanilla beans split in half for at least 2 days.
Top with house made whipped cream.
The Coquito is a traditional Latin American cocktail served at Christmas and New Year’s celebrations. The drink is similar to eggnog with rum. This particular recipe does not call for raw eggs. Nor does it call for you to crack open a fresh coconut. It's a very simple, yet delicious mocktail or for the cocktail version, just add rum. Chef Birk uses a combination of holiday favorite spices like cinnamon and nutmeg, mixed with coconut sugar for the molasses cookie.
