One of our favorite things about eggnog is its versatility. As a cocktail it goes well with almost all liquors, especially rum, brandy, vodka, and amaretto. It’s also a great pairing with coffee and creamy desserts like ice cream and milk shakes. Several area restaurants offered up some of their favorite recipes for making—or incorporating—eggnog. ‘Tis the season for indulging!
Coconut Eggnog Martini
Courtesy of Tommy Bahama Restaurant & Bar, New York, NY
Ingredients:
1 part Jim Beam bourbon
1 part Cruzan coconut rum
2½ parts coconut eggnog (recipe below)
Directions:
1. Build in a shaker.
2. Add ice.
3. Shake well until chilled and strain into glass.
Coconut eggnog ingredients:
5 egg yolks, pasteurized
¾ cup sugar
1 cup heavy cream
2 cups coconut milk
Pinch of salt
1 teaspoon vanilla
½ teaspoon nutmeg
Directions:
1. Whisk egg yolks with sugar until creamy and the sugar begins to dissolve.
2. Add cream and coconut milk.
3. Stir in vanilla, salt and nutmeg.
Eggnog Gelato
Courtesy of Viaggio Ristorante in Wayne
Yields 4 quarts.
Ingredients:
24 egg yolks
2 cups sugar
1½ quarts eggnog (purchased or using one of the recipes listed here)
1 cup milk
1 cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
Directions:
1. Beat egg yolks with sugar until fluffy.
2. Combine rest of ingredients in a sauce pan and heat to a low simmer.
3. Slowly whisk liquid mixture into whipped egg yolks (being careful not to scramble eggs).
4. Heat combined mixture and whisk until thick.
5. Let cool and spin in ice cream/gelato maker.
Eggnog Latte
Courtesy of Plum on Park, Montclair
Ingredients:
2 oz. espresso
6 oz. eggnog (recipe below)
2 oz. milk
Ground nutmeg
Directions:
1. Combine eggnog and milk in a steaming pitcher. Steam until slightly thickened and pitcher becomes hot to touch.
2. Gently tap pitcher on counter top to break air bubbles on surface of steamed eggnog/milk.
3. Pour espresso into a mug. Slowly pour steamed eggnog/milk on top of espresso. Top with a pinch of ground nutmeg.
Eggnog ingredients:
Yields about 6 servings.
1 cup heavy cream
6 large egg yolks
6 tablespoons sugar
3 cups whole milk
¼ teaspoon salt
½ cup good quality brandy
¼ teaspoon ground nutmeg
¼ tsp ground cinnamon
Whipped cream to top drink, optional
Directions:
1. Whisk heavy cream, egg yolks, and sugar in a medium bowl until pale yellow. Bring milk and salt to a simmer in a medium saucepan over medium high heat, stirring constantly.
2. When milk mixture comes to simmer, remove from heat and slowly pour into yolk mixture stirring constantly. This is called tempering. Return milk and yolk mixture to saucepan. Place over medium low heat and cook, whisking constantly until mixture reaches 160°F.
3. Pour eggnog into a clean bowl and stir in brandy (omit brandy if you want a non-alcoholic version), cinnamon and nutmeg. Place bowl into an ice bath and place in refrigerator stirring occasionally until chilled.
4. Serve garnished with additional nutmeg, cinnamon and whipped cream (optional). Keep eggnog refrigerated.
Gingerbread Eggnog Milkshake
Courtesy of Wayback Burgers, Little Ferry and Voorhees
Ingredients:
12 oz. vanilla bean ice cream
5 oz. eggnog (purchased or using one of the recipes listed here)
1 oz. gingerbread syrup
1 – 2 ginger cookies, crumbled
Directions:
1. Add vanilla ice cream, eggnog and gingerbread syrup to a blender and blend to combine.
2. Pour into a glass.
3. Top with crushed gingerbread cookies.
Sere-Nog Cocktail
Courtesy of Restaurant Serenade, Chatham
Ingredients:
2 oz. eggnog
1 oz. Jim Beam bourbon
1 oz. Korbel brandy
Grated nutmeg, for garnish
Directions:
1. Combine nog, brandy, and bourbon over ice.
2. Shake and strain in to glass.
3. Top with grated nutmeg.
