Spiked Eggnog

Photo Credits: Anna Smith via www.annaelizabethevents.com

Eggnog, also known as egg milk punch, is a chilled, sweet, dairy based beverage originally made with milk or cream (or both), sugar, whipped eggs and spirits such as brandy, rum or bourbon. This version of the eggnog is Anna’s twist to the traditional, homemade spiked eggnog that’ll make your guests feel happy, festive, and definitely drunk.

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Procedure for making Spiked Eggnog

  1. Whisk together the egg yolks and sugar in a bowl until light and creamy.
  2. Bring the cream, milk, nutmeg and salt to a bare simmer in a saucepan, stirring often.
  3. Slowly ladle in 1/2 cup of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.

Note: You may use this ladle.

  1. Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly until hot.
  2. Remove from the heat and stir in vanilla extract.
  3. Let the eggnog cool on stove top. When done, pour it into the jumbo ice tray to fill.

Note: You may use this jumbo ice tray.

  1. Transfer the remaining eggnog to a bowl or pitcher. Cover both the jumbo ice tray and bowl or pitcher tightly with plastic wrap.
  2. Place the filled jumbo ice tray in the freezer overnight. Place the remaining eggnog bowl or pitcher in the refrigerator overnight.
  3. Once eggnog ice cubes are frozen through, you can begin assembling the cocktail. For this, place one frozen eggnog cube each into a cocktail glass.
  4. Measure whiskey or rum into 1 shot glass or approximately 1.5 fluid ounces; pour over frozen eggnog in cocktail glass.
  5. Pour leftover chilled eggnog to fill about 3/4 of the glass. Stir cocktail gently to combine.
  6. Garnish the cocktail with cinnamon stick, cardamom star, and a sprinkle of grated nutmeg. Serve chilled!

Preparation Time: 50 minutes (excluding freezing / refrigeration time)

Serves: 5 – 6 cocktails

Cook’s Tip:

If you don’t want the cocktail as strong, just add less whiskey and more homemade eggnog to fill in around the frozen cube.

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