Cocktail of the Week: Eggnog! Lots of Eggnog!

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Thanks to all of our supportive corporate and personal event clients for making this fall and holiday season Li Halpern Events LTD’s  busiest yet!  I may have fallen behind on my weekly posts but hope to make it up to you just in time for the holidays.  I’ve done some eggstensive testing to share some amazing eggnog recipes with you!  Wishing you a warm and bright holiday season and many things to celebrate in 2017!

Eggnog #1 Ultimate Chocolate Orange Eggnog – my personal favorite

Chocolate Orange Eggnog

Grand Marnier and Crème De Cacao add some holiday flair to my ultimate eggnog recipe.  I have been experimenting for days and have other flavors to share but this cozy concoction is on the top of my Holiday list!  Before you decide to use a store bought base, try this simple recipe and you’ll never buy packaged eggnog again.

For Eggnog Base

12 Egg Yolks* (freeze and save the whites for New Year pisco sours)
1 ½ Cups Sugar
4 Cups Whole Milk
6 Whole Cloves
3” Vanilla Bean (or ¾ tsp extract)
1 tsp Ground Cinnamon
2 Cups Heavy Cream
½ tsp Ground Nutmeg

For Ultimate Chocolate Orange Eggnog
1 TBL Grated Orange Rind
Chocolate Shavings
10oz Grand Marnier
10oz Crème De Cacao

1) In a large mixing bowl combine egg yolks and sugar and whip until they are thick and fluffy.  You can use an electric mixer.  I did.  Set aside egg and sugar mixture.

2) Pour Milk into a large saucepan or pot and heat over very low heat.  Add cloves and cinnamon.  Slice the vanilla bean lengthwise and scrape out the seeds.  And add both the bean and the seeds to the spiced milk.  Stir frequently while you slowly bring the milk to a simmer.  As soon as the milk starts to simmer, remove from heat.

3) Slowly, add the warm, spiced milk to the egg and sugar mixture and stir well.  Pour the mixture back into the saucepan and carefully heat for 2 to 3 minutes until the eggnog starts to thicken.  This is the tricky part – do not bring to a boil or overcook or the eggnog will clump.

4) Strain the mixture into a large pitcher to remove the cloves and vanilla bean.

5) Add nutmeg and cream and mix well. Here’s where things get special… add the grated orange peel, Grand Marnier and Crème De Cacao.  Cover tightly and refrigerate overnight.

6) Serve topped with chocolate shavings.  Have a happy and safe holiday!

Eggnog #2  Classic Spiced Eggnog

Yummy Eggnog

Put another log on the fire and cozy up with the classic cocktail. I’ll be posting variations of eggnog recipes for the next few days but this standard will keep you warm and happy for the holidays!

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

For Classic Spiced Eggnog
2 1/2 Cups Spiced Rum
Fresh Grated Nutmeg for Garnish

5) Add spiced rum, nutmeg and cream and mix well. Cover tightly and refrigerate overnight.
Top with freshly grated nutmeg before serving. May your holidays be merry and bright!

Eggnog #3 Butterscotch Bourbon

Butterscotch Bourbon Eggnog

Butterscotch Schnapps and Bourbon make this eggnog a sweet holiday treat. Have a very, merry!

For Butterscotch Bourbon Eggnog
1 Cup Butterscotch Schnapps
1 ½ Cups Bourbon
Ground Cinnamon for garnish

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add butterscotch schnapps, bourbon and cream and mix well. Cover tightly and refrigerate overnight.
Sprinkle with ground cinnamon before serving. Enjoy!

#4 Bananas Foster Eggnog – Yum!

Bananas Foster Eggnog

Put on those holiday PJs and some New Orleans Jazz and cuddle up with the rich and creamy, banana and rum flavors of this festive eggnog! Laissez les bons temps rouler!

For Bananas Foster Eggnog
10oz Banana Liquor
10oz Dark Rum
Fresh Ground Nutmeg for garnish

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add banana liquor, dark rum and cream and mix well. Cover tightly and refrigerate overnight.

Sprinkle with ground nutmeg before serving. Laissez les bons temps rouler!

#5 Fully-Loaded Eggnog!

Eggnog with bourbon, rum and brandy

Cocktail of the Week:  Fully-Loaded Eggnog

Need a little extra punch in your punch?  Then this is the eggnog for you.  I used to think that people could not decide between Rum, Bourbon or Brandy in their eggnog but I deliciously discovered that sometimes no decision is the best decision – have all three!  Be sure to have a happy and safe holiday.  If Santa is drinking this eggnog, leave the sled at home an call an Uber!

For Fully-Loaded Eggnog
1 Cup Dark Rum
1 Cup Bourbon
¾ Cup Brandy
Freshly grated Nutmeg for garnish
Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add rum, bourbon, brandy and cream and mix well. Cover tightly and refrigerate overnight.

6) Before serving, top with fresh grated nutmeg!  Ho ho ho!

 

#6 Coco-Mint Eggnog!

For Coco-Mint Eggnog

1 Cup Crème De Cacao
1 Small chocolate bar – shave the edge with a vegetable peeler (really) for garnish
Candy Canes or Peppermint sticks for garnish

Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add peppermint schnapps, crème do cacao, nutmeg and cream and mix well. Cover tightly and refrigerate overnight.

6) When you’re ready to serve, top with chocolate shavings and add a peppermint stick to the glass. Have a winterey minty holiday!

#7 Coffee Hazelnut Eggnog

For Coffee Hazelnut
2 cups Kahlua
10oz Frangelico

 Follow the Eggnog Base Recipe to step 4 and then follow the instructions below

5) Add Kahlua, Frangelico, nutmeg and cream and mix well. Cover tightly and refrigerate overnight.

6) When you’re ready to serve, you can garnish with a coffee bean, hazelnuts or just drink it plain. Sometimes simple is best. Have happy holidays no mater what you celebrate! And to all a good night!

*NOTE: When cooking with raw eggs, I recommend using pasteurized eggs for food safety.
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Cocktail of the Week: Purple Pineapple Sangria

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Cocktail of the Week: Purple Pineapple Sangria

Sangria
2 bottles of Dry Red Wine – Traditionalists may want to use a Spanish Rioja but you can use any dry, full-bodied wine. A spicy Syrah or Shiraz pairs nicely with blackberries
8 oz Brandy – Try a Spanish Brandy de Jerez
1 Pint Blackberries
1 ½ cups Fresh Pineapple cut into small pieces
1 Orange sliced and then cut into small pieces – remove seeds while slicing
8 oz Ginger Ale

1 hour (or up to 1 day) ahead, put Blackberries and Pineapple into a large pitcher or beverage dispenser.
Add Brandy and muddle the fruit in the Brandy until the juice and brandy mix to cover the fruit – cover tightly and refrigerate
Before serving, add Wine and Ginger Ale stir and serve over Ice.

Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip