Yes, there’s a National Eggnog Day — Christmas Eve — but Santa’s here early with a couple of festive recipes to get your holidays underway.
George Washington dug a strong eggnog and left for patriotic posterity his own boozy recipe. He’d apparently been partaking a bit himself and forgot to specify how many eggs — people who know such things have since estimated a dozen would work nicely.
Eggnog George Washington’s Way
“One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry — mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.”
Fast forward from the Founding Fathers to the frontier: In the Old West, eggs and whiskey were plentiful, and saloons served eggnog not just at the holidays but all year long. In 1881, eggnog — served hot or cold — was reportedly the eighth most popular saloon beverage.
Blackland Distillery’s Spiked Eggnog
Makes 8 to 10 servings
This sweet, boozy eggnog recipe comes from Fort Worth’s Blackland Distillery, which has just released its new Texas Pecan Brown Sugar Bourbon, just in time for the holiday season. Recipe courtesy Megan McClinton, general manager
1½ cups Blackland Texas Pecan Brown Sugar Bourbon
½ cup Blackland Rye
2 cups whole milk
1 cup vanilla almond milk
½ cup heavy cream
6 whole eggs
1 tablespoon maple syrup
½ tablespoon vanilla extract
½ tablespoon aromatic bitters
2 dashes cinnamon
Nutmeg, for garnish
Combine all and blend thoroughly with an immersion blender. Pour over ice. Garnish with fresh grated nutmeg.
Cheers! Here’s Another!
Origin Milk worked with mixologist Jack Bethel, the former bar manager of Denver’s the Squeaky Bean Farm + Table, to create the Yule Nog, an eggnog recipe that features cognac, pineapple rum, dark rum and Origin’s A2 eggnog (or your favorite if you don’t live in a state where you can buy it at Whole Foods). In the Rocky Mountain region, Origin Milk’s partner is Colorado Cow, a family operation leading the way in regenerative dairy practices in the Mountain West.
Yule Nog Recipe
Makes 1 serving
“This recipe uses both rum and cognac to emphasize the baking spices and depth of the eggnog, as well as light tropical fruit notes. The result is a well-balanced cocktail that evokes a Colorado holiday with beachfront memories. The unique richness of the A2 Guernsey milk envelops your palate in flavor and is a deceptive match to the robust spirits. When shaken, the A2 proteins create a rich head with a dense foam to add another layer to rest garnishes and aromatics on. Feel free to add charred pineapple slices, orange peel, or even a spritz of your favorite absinthe on top to make the cocktail your own.” — Jack Bethel. Recipe courtesy Origin Milk and Jack Bethel
2 ounces Origin eggnog (or your own preferred brand)
¾ ounce cognac
¾ ounce pineapple rum
½ ounce overproof traditional dark rum
½ ounce simple syrup
2 dashes aromatic bitters
Combine ingredients and shake vigorously until chilled. Strain contents into a Nick & Nora, or stemmed, cocktail glass. Garnish with fresh grated nutmeg and a charred cinnamon stick. Enjoy on a cold night or in charming company (preferably both).