Holiday Egg Nog

I am a firm believer in cocktails having a huge part in the holiday season. I cannot be the only one that feels even more festive after a glass or two of holiday punch or egg nog. I made this eggnog cocktail for a guest post on my friend Monica’s blog, but used store bought egg nog. It got me thinking. I’ve never made egg nog from scratch before. I had to give it a shot.

Holiday Egg Nog Cocktail Recipe:

12 egg yolks
1 cup Sugar
4 cups milk (I used whole milk, I’d stick to that)
1 cup cream
8 oz. brandy
4 oz. Bailey’s Irish Cream (You could also try rum. Maybe some of my boyfriend – Captain Morgan)
1 Tbsp. canilla extract
1/2 Tbsp. nutmeg

First, separate your egg yolks from whites. My mom taught me the best way to do this is to crack it in half (careful not to break the yolk) and transfer the yolk to each side of the shell, back and forth, until the white has fallen into a dish and you are left with just the yolk to place in a separate dish. I have never tried this method until now, and I can safely say that it works!

Once you’ve separated your yolks into a large bowl, add the sugar.

Beat with a mixer until it becomes a pale yellow liquid.

While you’re blending, bring the milk (just the milk, not the cream) to a simmer in a saucepan. Once it is hot, slowly pour it into your yolk/sugar mixture while blending with your mixer on low.

Even my lowest setting was a bit too fast and I ended up with a lot of foam on mine. It was fine, though. If yours does it, don’t worry about it, the foam will go away.

Once everything is incorporated, pour it back into the saucepan and heat until it becomes thick enough to stick to your spoon.

Let it cool and then strain it into a bowl. Yes, you have to strain it. There will be chunks in it, and nobody wants that. I ended up straining it twice to be sure it was completely smooth and creamy. Set aside to cool completely.

In another small bowl, take your cream and beat until it becomes slightly thick. Fold it gently into your cooled milk/egg mixture. Once everything is mixed in, you can add your brandy, Bailey’s or rum, vanill and nutmeg. Stir well and chill for at least 4 hours before serving.

I coated my glass with crushed up candy cane for a festive look! Just smash up a candy cane (one candy cane covers about 2 cocktail glasses) with a rolling pin and lightly coat your rim with water. Roll your rim in the crushed candy cane and knock off any excess before pouring your drink.

I’m going to be brutally honest. This will never happen again. It was a lot of work for something that I actually prefer the store brand version to. All the homemade egg nog makers out there, I salute you for your dedication.

Also, please don’t forget to check out Monica’s blog Caravan of Style. Not only for her impeccable style posts, but she also has some great recipes to share!