One of the first things that popped in my head when I was thinking of a holiday special was the ultimate Christmas cocktail: Eggnog.
The origin of eggnog is widely debated, but there is more literature to support that it came from Europe (noggin is a Middle English term for a carved wooden mug used to serve alcohol; posset is a medieval European drink made with egg and hot milk). It eventually spread to the British colony in the 18th century. With the heavy taxation of brandy (a key ingredient in making eggnog at the time), the colonies began to use rum as a substitute. America also used the accessible bourbon as an alternative.
Festive Holiday Eggnog!
Today, the accepted recipe for this holiday staple is cream, rum, eggs, cognac, sugar, and cinnamon or nutmeg.
Here is my personal (not necessarily the IBA standard) recipe for eggnog.
Eggnog in the Making!
Ingredients:
- 2 parts rum (Bacardi is easy to find, but I also recommend a darker rum for added color)
- 5 parts milk (I used low-fat milk here, but heavy cream is also recommended for a thicker consistency, and lactose intolerant people can use soy milk, almond milk, or any milk substitute)
- 1 egg
- ½ part simple sugar (1 part water, 1 part sugar, mixed thoroughly to make it syrupy)
- A splash of cognac
- A dash of cinnamon or nutmeg (I honestly prefer cinnamon for a more Christmas-y feel)
- Ice
Materials Needed:
- Cocktail shaker
- Jigger
- Glass (I used a low ball for my example, but a martini glass can be used for a little panache, or a festive mug)
Procedure:
Mix rum, milk, egg, simple sugar, and cognac together in a cocktail shaker. Add ice. Shake well, and strain in desired glass. Add a dash of cinnamon on top. Enjoy in snuggly sweaters under a Christmas tree with your loved ones. 😉
With that, we here at 2shotsandapint would like to greet everyone Happy Holidays!
