No holiday party is complete without a little egg nog to sip on.  This frothy, eggy beverage can be traced all the way back to medieval England where once it was an egg-based wine or ale mixture.  But now, a traditional recipe calls for eggs, milk, heavy cream, bourbon or rum, and a little nutmeg garnish.  So easy you can make it right at home!  Here are a few of my favorite variations – I even through in a recipe for Coquito.  Because who doesn’t like a little coconut, Puerto Rican flair!  Cheers to the holidays!

The Classic Egg Nog

Ingredients:

• 4 egg yolks
• 1/3 C. sugar, plus 1 Tbsp.
• 1-pint whole milk
• 1 C. heavy cream
• 3 oz. bourbon
• 1 tsp. freshly grated nutmeg
• * 4 egg whites

Directions: In a standing mixer, beat yolks until they are light in color.  Slowly add in the 1/3 cup of sugar and beat until dissolved.  Add the milk, cream, bourbon and nutmeg and beat until combined.

In a separate bowl, beat the egg whites until they form soft peaks. Add the tablespoon of sugar while continuously beating until stiffer peaks form. 

Add the egg whites to the egg yolk mixture, chill, and serve.

Jeffrey Morgenthaler’s Egg Nog

Ingredients (makes one gallon):

• 12 large eggs
• 18 oz. granulated sugar
• 12 oz. anejo tequila
• 15 oz. amontillado sherry
• 36 oz. whole milk
• 24 oz. heavy cream
• 3 tsp. freshly grated nutmeg

Directions: In a blender or standing mixer, beat the eggs until smooth.  Slowly incorporate sugar and nutmeg until fully dissolved.  Next, add the sherry tequila, milk and cream.  Refrigerate and serve in chilled glasses garnished with freshly grated nutmeg.

Coquito

Ingredients:

• 2 C. homemade coconut milk
• 1 can (14-oz.) sweetened condensed milk
• 2 C. Puerto Rican rum
• 4 egg yolks, lightly beaten
• Ground cinnamon

Directions for the homemade coconut milk: Blend an 8-oz package of unsweetened shredded coconut with 4 cups of hot filtered water until smooth and creamy.  Pour the mixture into a bowl with cheesecloth on top to filter out any coconut particles.  Squeeze the cheese cloth to get out any extra liquid.  Store in a jar and refrigerate for up to one week.  Shake before you use.

Directions for Coquito: Blend the milks, rum, and egg yolks until light and frothy.  Chill in the refrigerator.  When ready to serve, pour in chilled glasses with cinnamon garnish.

I hope you enjoy these recipes!

Cheers and Happy Holidays!

Yours truly,

Danyelle