Eggnog

Making your own eggnog cocktail is easier than you might think. You can start with a basic recipe and then personalize it with your favorite spirits and flavors. Here's how to make a classic eggnog cocktail:

For a nutty twist on the classic eggnog, you can add a sprinkle of chopped nuts on top. Pecans, almonds, and walnuts all work well with the flavors of eggnog. You can also add a dash of nutmeg to the cocktail for an extra nutty flavor, or use a nutty spirit like Amaretto.

If you’re a chocolate lover, you can add some cocoa powder or chocolate syrup to your eggnog. This will give the cocktail a rich and chocolatey flavor that is sure to satisfy your sweet tooth.

For a more adult twist on the classic eggnog, you can add a shot of espresso or coffee liqueur to the cocktail. This will give the eggnog a rich and complex flavor that is perfect for after-dinner drinks.

To make a shaken eggnog cocktail, start by filling a cocktail shaker with ice. Add the desired amount of eggnog and your choice of alcohol. Shake vigorously for about 15-20 seconds until the mixture is well combined and frothy. Strain the mixture into a chilled glass and garnish with a sprinkle of nutmeg or cinnamon.

To make a frozen eggnog cocktail, start by blending together eggnog, ice, and your choice of alcohol in a blender until smooth. If the mixture is too thick, you can add a splash of milk or cream to thin it out. Pour the mixture into a chilled glass and garnish with a cinnamon stick or whipped cream.

No matter which variation you choose, make sure to use high-quality ingredients and adjust the recipe to your liking. With a little experimentation, you can create a unique and delicious eggnog cocktail that is sure to impress your guests.

• 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

1. Mix all the alcohols together and set aside
2. Separate the eggs
3. Whip the egg whites to soft peaks
4. Macerate the egg yolks with the sugar until light, fluffy, and soft yellow
5. 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)
6. Add milk and cream
7. Decant into an airtight container, add cinnamon sticks and freshly grated nutmeg
8. Cover and leave in a cool, dark place for at least 14 days and for as long as six months