If you could pick one beverage that encapsulates the holiday season, which one are you going to go with? Here’s a hint, it’s not Hot Cocoa.
It’s Eggnog! This is the one time of year that eggnog is available, and really the only time of year it is even socially acceptable. Holiday inspired cocktails will be flowing at every party and if you are entertaining you have probably already thought about serving up an eggnog cocktail. If you are, we thought you might like to go the extra mile and make your own, rather than grabbing your grocery store name brand.
So, we have done the research for you and pulled three tasty recipes to follow.
Our first recipe is the easiest one from the people of Bailey’s:
1.25 oz Baileys Espresso Creme Liqueur
.25 oz Irish Whiskey
3 oz Milk
1 egg unwhisked (optional)
Add ingredients to Shaker and shake vigorously
Strain into cold glass
Add a pinch of nutmeg and a Cinnamon Stick to garnish
Homemade Salted Caramel Eggnog
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cinnamon sticks
- 3/4 tablespoon pure vanilla extract
- 1 teaspoon grated nutmeg
- 5 eggs
- 2/3 cup white sugar
- 1/2 cup caramel syrup, plus more for garnish
- 1 tablespoon sea salt, plus more for garnish
- 3/4 cup good quality dark rum (optional)
- 2 egg whites for garnish (optional)
- In a large saucepan, combine milk, cream, cinnamon, vanilla, and nutmeg. Bring to the boil over a medium heat. Be careful when bringing to a boil that the milk doesn't boil over the pan. As soon as you see it bubbling, remove from heat. Allow to sit for at least 5-10 minutes to steep. (you want to make sure the milk mixture isn't hot enough to cook the eggs once added. So allow to sit for a little bit off the heat before the next step) :)
- In a large stand mixer, beat eggs and sugar on medium high/high until fully combined.
- Pour egg mixture into the milk and whisk quickly until fully combined.
- Add caramel, sea salt, and rum (if using). Continue whisking to fully combine.
- When you're ready to serve, beat the egg whites on high until foamy peaks form. (this is optional).
- Pour the eggnog into the glass leaving a bit of room at the top. Top with fluffy egg whites (optional)
- Garnish with nutmeg and caramel sauce.
- As always, consuming raw eggs is at your own risk and totally up to each individual person.
- 6 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 2 tablespoons more sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure peppermint extract
- 1 tablespoon pure vanilla extract
- 4 cups whole milk
- 12 peppermint candy canes, broken into pieces
- 3 ounces white chocolate, coarsely chopped
- 1/2 cup heavy cream
- Peppermint sticks, for garnish
- Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.
- Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.
- Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
- Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.
- Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.