Poof! Just like that, fall is over and the winter holidays are upon us. We thought we’d kick off this joyful season with a new batch of cocktail recipes that are sure to be a hit at your next party. This year, we are focusing on eggnog — the deliciously creamy and decadent custard drink. Eggnog is traditionally made with cream, sugar and egg yolks and was made popular by Medieval British aristocracy who mixed it with brandy, Madeira or sherry creating a very potent potable.
Eggnog is basically a blank canvas, it just begs to be mixed with other flavors. Below are four out-of-the-box recipes that guarantee to broaden your flavor palate AND your waist-line.
BUTTERSCOTCH BOURBON EGGNOG
If you already like to add bourbon, whiskey, or brandy to your nog, then this concoction is a safe next step when experimenting. But trust us, the addition of butterscotch schnapps is a game-changer.
8 oz. Eggnog
1/2 oz. Amaretto
1 oz. Bourbon
1 oz. Butterscotch Schnapps
Grated Nutmeg for garnish
Shake or blend in blender.
SPICY MEXICAN CHOCOLATE EGGNOG
Mexican chocolate is chocolate infused with spices like cinnamon and pepper which creates a full, rich flavor for dishes and sauces like Mole. It has also been used since the time of the Aztecs to make a frothy hot chocolate drink.
This cocktail has a nice kick from the cayenne, so adjust measurements as necessary.
1 tbsp Ground Ginger
2 tbsp Ground Cinnamon
1 tsp Cayenne Pepper
3 tbsp unsweetened cocoa
For the cocktail:
8 oz. Eggnog
1 1/2 tbsp spice mix
1 1/2 oz. Godiva Chocolate Liquor
Cocoa powder for dusting
Blend in blender.
PUERTO RICAN COQUITO (COCONUT MILK EGGNOG)
Puerto Rican eggnog is a favorite throughout the Caribbean. It is a traditional drink served with rum at Christmas and New Years celebrations. Some recipes call for evaporated and sweetened condensed milk, but we edited it down for those of you who cannot tolerate dairy.
4 Egg Yolks
1 14 oz. can Coconut Milk, Full Fat
1/2 14 oz. can Coconut Milk, Light
1/2 cup Maple Syrup
1/8 tsp Ground Allspice
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Vanilla Extract
1 1/2 oz. Rum
Shredded coconut and honey for garnish
Blend all ingredients in a blender. Dip the rim of your glass in honey and then in shredded coconut for garnish. Pour drink and serve.
MATCHA SHOCHU EGGNOG
This recipe is definitely for the non-traditionalists among us. Matcha is a finely ground powder of specially grown and processed green tea. It’s recently become popular with bakers for adding subtle flavor to cakes and cupcakes, as well as a replacement for coffee in lattes.
Ideally, we chose to add the Japanese spirit Shochu to this recipe but a trip to our local ABC store was unsuccessful. Shochu is similar to vodka but lighter and with less alcohol content. Vodka could certainly work in a pinch but we did happen to find the Korean version, Soju. It, too, is light in flavor and worked perfectly with the matcha.
8 oz. Eggnog
1 1/2 oz. Shochu, Soju or Vodka
1 – 1 1/2 tbsp Matcha (depending on your taste)
Matcha for dusting