Eggnog - 3 Ways
It’s nog season and if you’re reading this I’m assuming you’re on team nog. My apologies to the vegans, diabetics, and lactards but we’re going full nog and making 3 versions of nog, ranging from basic to advanced. Ok I’m done saying nog. Go make these.
Equipment
Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)
Basic Eggnog
5oz (150ml) pre-made eggnog
2oz (60ml) spirit (e.g. whiskey or rum)
Ground nutmeg
Pour eggnog into a rocks glass with ice
Add in spirit, stir with finger
Sprinkle ground nutmeg over the top
Pro Eggnog
Makes seven 6oz (180ml) servings
4 large eggs
4.5oz (135g) granulated sugar
12oz (360ml) whole milk
8oz (240ml) heavy whipping cream
5oz (150ml) añejo tequila
7oz (210ml) amontillado sherry
Freshly-grated nutmeg
Add eggs to blender and turn on at low speed
With blender still running, slowly add sugar, milk, and cream
Slowly add in tequila and sherry
Store in refrigerator until ready to serve
Pour into chilled glass
Grate fresh nutmeg over the top
Original recipe from Jeffrey Morgenthaler can be found here
Chemist Eggnog
1 large eggs
1oz (30ml) simple syrup
1oz (30ml) heavy cream
1oz (30ml) dark rum
1oz (30ml) Cognac
0.5oz (15ml) Creme de Noyaux
1oz (30ml) water
Freshly-grated nutmeg
Hickory wood chips
Whole cinnamon stick
Combine water and Creme de Noyaux in an angled glass or stemless wine glass. Rest glass on it’s side and freeze overnight
Combine remaining ingredients in a shaker tin with ice
Shake for 10 seconds
Double strain into glass
Add wood chips and cinnamon stick to smoking gun
Smoke eggnog in the glass and swirl to incorporate smoke flavor
Grate fresh nutmeg over the top
