Posted December 17, 2015

7 Holiday Eggnog Recipes That Wow

Eat + Drink CHI MIN SD SB SEA

  • Tiramiso Eggnog - from Cusp Dining & Drinks

  • Use Your Noggin' - from Goodbar

  • Yippee Chai Yay! - from Bookstore Bar & Cafe

  • J'Nog - from JSix

  • Brandy Milk Punch - from Atwood

  • Chai Eggnog - from Pennyroyal

  • Six15 Nog - from The Six15 Room

Ah eggnog, the holiday concoction that has divided friends and families for decades. In its familiar form, eggnog is usually made with milk (or, let’s be real, heavy cream), whipped raw eggs, sugar, spices and everything nice — aka: spirits like brandy, rum and bourbon. The following recipes are anything but traditional and will win over skeptics and fans alike. Bonus: We threw in a tasty milk punch recipe if you prefer to go sans egg. Click through our slideshow to discover 7 eggnog variations & get the recipes below.

Tiramisu Eggnog – 1 serving
Cusp Dining & Drinks (La Jolla, CA)
Bar Supervisor Demian Carpenter

Ingredients:

  • 1 Whole Egg
  • 2 oz. Whole Milk
  • 1 oz. Heavy Cream
  • 1 oz. Simple Syrup
  • .5 oz. Brandy
  • .5 oz. Kahlua
  • .5 oz. Anejo Spiced Rum
  • Chocolate Shavings
  • Nutmeg

Directions:

  1. In a shaker tin, add egg, milk, cream, and simple syrup.
  2. Dry shake to a thick consistency.
  3. Add ice, brandy, kahlua, and rum. Shake again.
  4. Strain into a coupe glass.

 

Use Your Noggin’ – 1 serving
Goodbar (Goleta, CA)
Head Bartender Chris Burmeister

Ingredients:

  • 1 oz. H by Hine Cognac
  • 1 oz. Hamilton’s Jamaican Black Rum
  • 0.25 oz. Don Guido PX Sherry
  • 0.75 oz. Buttered Macadamia Syrup – recipe below
  • 0.5 oz. Heavy Cream
  • 1 Whole Egg
  • 1 pinch Ground Nutmeg
  • 1 pinch Ground Cinnamon
  • Garnish: Fresh crushed Macadamia Nuts and grated Nutmeg

For Buttered Macadamia Syrup: 

  1. In a large pan, heat 2 tbls. of butter until melted.
  2. Add a 6 oz. bag of unsalted Macadamia nuts, slightly crushed. Toast all Macadamia nuts until nicely covered in butter and aromatic. Turn off heat and add to large pot.
  3. In your pot add 1.5 cups unrefined cane sugar and 1.5 cups of water.
  4. Bring entire mixture to a low rolling boil, reduce heat, and simmer for 8 minutes.
  5. Turn off heat and transfer syrup to storage containers.
  6. Refrigerate for 24 hours.
  7. After 24 hours, macadamia nuts and butter should have settled at the top of container. Scrape off all nuts and butter. Strain through a cheesecloth lined sieve as many times as needed to remove all solids.
  8. Stores for up to 2 weeks.

Directions:

  1. Combine all ingredients in a shaker tin and dry shake until emulsified.
  2. Add ice and shake hard until properly diluted.
  3. Double strain into a 10 oz. footed cocktail glass and garnish. Enjoy!

 

Yipee Chai Yay! – 1 serving
Bookstore Bar & Café (Seattle, WA)
Executive Chef Caprial Pence

Ingredients:

  • 5oz Chia Spiced Hanger One Vodka
  • 1 oz Bailey’s Irish Cream
  • .5oz St. Elizabeth’s Allspice Dram
  • 1 Whole Egg
  • Grated Nutmeg

Directions:

  1. Place in a shaker and shake well.
  2. Pour over ice and top with fresh grated nutmeg.

 

J’Nog – 1 serving
JSix (San Diego, CA)
Restaurant Manager Chris Burkett

Ingredients:

  • 1 oz. salted caramel washed Spring Mill bourbon
  • 1 oz. Malahat spiced rum
  • .5 oz cream
  • .5 oz almond cinnamon syrup
  • 1 Whole Egg
  • Optional garnish: candied blood orange wheel

Directions:
1. Combine all ingredients in a shaker tin and dry shake until emulsified.
2. Add ice and shake hard until properly diluted.
3. Double strain into a coupe glass and garnish.

 

Brandy Milk Punch – 1 serving
Atwood (Chicago, IL)
Head Bartender Ray Anguiano

Ingredients:

  • 1 ½ oz Osacalis Brandy
  • ¾ oz Vanilla Syrup
  • 1 ½ oz Whole Milk
  • Grated Nutmeg

Directions:

  1. Shake and strain over ice into rocks glass.
  2. Garnish with grated nutmeg.

 

Chai Eggnog – 1 serving
Pennyroyal (Seattle, WA)
Head Bartender Chad Phillips

Ingredients:

  • 1 ½ oz Brandy
  • ¾ oz Bombay Chai Tea Syrup
  • 1 oz Half and Half
  • 1 Egg, Whole
  • Grated Nutmeg

Directions:

  1. Dry shake
  2. Shake with ice
  3. Strain over ice
  4. Garnish with grated Nutmeg

 

SIX15 Nog – 1 serving
The SIX15 Room (Minneapolis)
F&B Director John Keiser, SIX15 Room

Ingredients:

  • 1 oz Christian Brothers VSOP Brandy
  • 1 ½ oz Appleton Jamaican Rum
  • 2 Egg Yolks
  • ½ cup Heavy Cream
  • 1 teaspoon Vanilla
  • dash Cinnamon
  • dash Nutmeg
  • 3 drops Angostura Bitters

Heat up your cream almost to a boil and slowly add your cream to the egg yolks whisking vigorously. Place the mixture over very low heat and it will start to thicken. Add in the rest of your ingredients, mix and pour into a mug. Top with 3 drops of the Angostura Bitters. This can also be served cold. Do the same procedure and chill. Serve in a martini glass instead of a mug.

 

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2 Comments

  1. Andy Hwang says:

    These look great! I can’t believe the eggnog from Three Degrees in Portland didn’t make the list though, it was so good!

    • Kimpton says:

      Hey Andy! If you’d like the Egg Nog á la Branca recipe from Three Degrees, we’re happy to email it to you. Just let us know. Thanks much and happy holidays.