Winter Star Nog
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With espresso, hot chocolate, and jalapeno for that extra kick, this nog is anything but ordinary! There's even white chocolate used as a garnish, for an extra delicious holiday treat.
- 2 Ounces SKYY Vodka
- 4 Ounces Abuelita Hot Chocolate (prepared and cooled)
- 1/2 Ounce espresso
- 1/4 Ounce agave syrup
- 1 sage leaf
- 1 red jalapeno
- 1 green jalapeno
- white chocolate for garnish
Score the red and green jalapeno peppers. Muddle all ingredients together in a shaker and shake vigorously. Double strain into a white chocolate rimmed rocks glass. Garnish with red and green chilies.
Calories Per Serving577
Folate equivalent (total)28µg7%
6 Cozy Winter Cocktails That Aren't Belly Bombs
When the holidays roll around, it's basically inevitable that you'll lose gym time or end up splurging on "just one more" piece of pie—no matter how close you are to your goal weight. And although it's more a season of splurging than it is of giving for many of us, you don't have to let home-cooked feasts every few weeks and holiday office parties stop you from making healthy choices.
That's why we've come up with wholesome alternative recipes for your favorite boozy indulgences. Made only from good-for-you ingredients, many of these creamy, cold-weather cocktails are high in protein and healthy fats while being low in sugar. While you can sip on a gin and tonic any time of the year, make a point of rotating in these cozy drinks designed for the colder months. And if you end up sipping and munching a little too mindlessly, be sure to check out these 15 Tips for Damage Control After You Ate Too Much!
General Eisenhower’s 5-Star Holiday Eggnog
Before he commanded the liberation of Europe and led the nation through the height of the Cold War, Dwight D. Eisenhower grew up with traditional Midwestern tastes. In England, commanding forces that would successfully invade two continents, he turned down fancy meals his assigned cook offered in favor of fried steak, corn pudding, chicken soup, and other dishes reflecting his Kansas boyhood. As the pressure of the looming D-Day invasion mounted in the spring of 1944, Ike would occasionally relieve the almost unbelievable stress by cooking his own breakfast, even washing his own dishes.
Ike took pride in his down-home familiarity with the kitchen, and as president, he collected some of his favorite recipes in a White House file. One, found in the Dwight D. Eisenhower Presidential Library, was Ike’s special favorite around holiday time. Archived in the Presidential Papers under “Beverages,” President Eisenhower kept a declassified recipe for bourbon eggnog. As a boy, Ike worked in an Abilene creamery, and like Eisenhower the President, Ike’s recipe takes the “middle way,” combining the enjoyable sweet wholesomeness of postwar America with bourbon-backed strength Ike believed in.
I made Ike’s 5-star recipe after researching my book Brothers Rivals Victors and found his holiday drink spectacular. If you enjoy a glass of nog as part of your yuletide festivities, this recipe is as good as anything you’ll find in stores. It doesn’t take long to make, and you can substitute your favorite rum or brandy in place of the General’s preferred bourbon.
How to Make Eisenhower’s Homemade Eggnog
Assembling Your Forces
- A dozen egg yolks. Buy a dozen eggs, crack them gently, and use the egg shells to pour the yolk back and forth until the clear liquid is gone and the heavier yolk remains. Put them into a separate bowl as you work through the dozen.
- One pound of granulated sugar. Your basic white sugar will do.
- One quart of bourbon. You don’t need a high-level small batch, or an expensive bottle of Pappy Van Winkle. When blended with the other ingredients, the sherry cask oak and smoky flavors of top-shelf bourbon won’t be noticeable, so stick with your favorite go-to weekend brand. I used a $24 bottle of Evan Williams and it worked just fine. Rum and brandy make fine substitutes, and can give your nog a slight Caribe or Euro flare.
- One quart coffee cream. I used half-and-half from my local grocery store.
- One quart whipping cream. Heavy whipping cream works best.
- Nutmeg. Whole nutmeg and a grater are what I used, but you can cheat with ground nutmeg from the store. You won’t need much.
Your base of operations for this mission will be a standard electric mixing bowl.
Order of Battle
Dump the egg yolks into the mixer and give them a short blend. Next comes the sugar, added little by little so the egg-sugar mixture takes a semi-gloss, light yellow appearance. Maintain rigid military discipline as you add the bourbon to the mix — little by little, letting the mixture absorb the bourbon reinforcements before adding more. (“Very slowly,” Ike orders, advising, “The process up to here would normally consume at least 30 minutes — with a good mixer.” Here, Ike was a little bit conservative in my experience, 15-20 minutes should do just fine.)
Next comes the coffee creamer, which can go in a little faster. When all is in order, put the bowl into the refrigerator (“icebox” in early 20 th century parlance), and let it cool until about 30 minutes before you are ready to serve it. A few to several hours of refrigeration is optimal in my case, I left it in overnight.
Hit the Beaches
At about 30 minutes to H-Hour, pour the whipping cream into a separate bowl and beat it with a whisk until it is “moderately thick.” Here Ike gives his local commander on the scene some discretion. Don’t make it meringue-thick, just aerated enough to make it run a little slower. Mix the whipping cream into the refrigerated mixture — again slowly and deliberately — then pour the mix into the serving bowl. Top with ground or grated nutmeg, then get out the glasses and ladle.
Allowing for spillage and taste-testing, Ike’s eggnog produces approximately one gallon (enough for about 30 good-sized glasses). It doesn’t pack the kick you would expect from a dish made with a quart of bourbon. It is sweet, but not overly so, and in keeping with Ike’s moderation, it is a balanced mixture, where sugar and cream work together like Patton and Bradley. (Actually, it pairs better than those two headstrong generals did in Sicily.)
What Price Victory
As you can see from the ingredients, this is not a low-calorie treat. Toast the holidays, savor your culinary victory, and have your aide-de-camp remind you to do a few extra exercises later, to keep your waistline from becoming a casualty of your holiday offensive.
This warm, heavily-spiced, apple and bourbon punch is sure to keep the winter chill away.
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12 Spiked Eggnog Recipes to Make the Holiday Sweeter
Eggnog is a holiday classic. But it doesn't have to be run-of-the-mill. Sure, you could pick up a carton of the pre-made kind at the grocery store to spike yourself, but why not elevate your cocktail game for the most wonderful time of the year? Using fancy spirits and unique twists on traditional spiked eggnog, these cocktails will please the crowd at any holiday soirée&mdashvirtual or otherwise.
1.5 oz Plantation O.F.T.D. Overproof Rum
.5 oz demerara syrup (2:1 sugar-to-water ratio)
.25 oz cold brew coffee
Combine all ingredients in cocktail shaker. Vigorously shake without ice for 10 seconds. Add cubed ice and shake for 10 more seconds. Double-strain into cocktail coupe. Grate nutmeg and cinnamon overtop.
.5 oz Ancho Reyes Verde
1 oz Amontillado Sherry
.5 oz simple syrup
2 oz whole milk
1 oz heavy cream
Egg whites from 1 egg
Pinch of cinnamon
Pinch of green matcha powder
Dry shake and then shake with ice, strain, and pour into a festive holiday mug. Top with shaved green matcha powder-accented with star anise.
16 oz milk
8 oz heavy cream
1 tbsp sugar
1 tsp nutmeg
4 oz Maine maple syrup
3 oz Stroudwater Rye whiskey
1.5 oz Maine Craft Distilling Ration Rum
1 oz crème de cacao
1 oz PX Sherry
Separate eggs whisk egg whites with 1 tbsp sugar until stiff peaks. Separate bowl: combine (whisk) egg yolks with all other ingredients. Fold in egg whites. Serve with fresh grated nutmeg.
6 oz small-batch eggnog
1 oz spiced rum
2 oz bourbon
1 tbsp ground cinnamon for garnish
Cinnamon stick (optional)
Combine eggnog, spiced rum, and bourbon and stir until well mixed. Top with ground cinnamon and cinnamon stick.
Courtesy of Andrea Correale, CEO and founder of Elegant Affairs
1.5 oz Maker&rsquos Mark Bourbon
1.5 oz almond milk
.5 oz aged rum
.75 oz maple syrup
.25 oz pimento dram
.25 oz walnut liqueur
3 dashes Angostura bitters
Combine all ingredients in a shaker tin and shake with ice. Strain into a glass and grate fresh cinnamon and nutmeg over the mixture.
2 oz Auchentoshan Three Wood Single Malt Scotch Whisky
1 oz chocolate stout
1 whole egg
4 dashes Peychaud's bitters
.5 oz brown sugar cayenne syrup*
Add whisky, chocolate stout, whole egg, Peychaud's Bitters, and brown sugar cayenne syrup to cocktail shaker. Shake until egg is broken down and drink is frothy. Strain into footed rocks glass with fresh ice. Garnish with nutmeg.
*Brown sugar cayenne syrup: combine 2 cups light brown sugar, 1 cup water, and 2 tsp cayenne pepper in a saucepan over medium heat. Bring to boil. Let cool and keep in refrigerator.
1.5 oz Jamaican Rum
.5 oz Nocello Walnut Liqueur
.5 oz espresso
.5 oz simple syrup
1 oz heavy cream
1 whole egg
Shake all ingredients without ice for 30 seconds. Add ice, shake again, and strain into cocktail glass or brandy balloon. Garnish with cinnamon dust.
16 eggs (separated)
4 quarts light cream
1 pint heavy cream
2 quarts Lairds Applejack
1.75 lb granulated sugar
Beat egg yolks until light. Begin to incorporate the sugar slowly, mixing well after each addition. After the sugar is fully incorporated, gradually add in the Applejack, followed by the light cream. Mix everything well. In separate bowl, beat egg whites until stiff peaks have formed. In another bowl, whip heavy cream until stiff peaks form. Gently and gradually fold the beaten egg whites into yolk mixture, and then the whipped heavy cream. Let the mixture stand a minimum of 24 hours in a sealed glass container in the fridge. The eggnog is best after a few weeks.
From Love & Salt, Manhattan Beach, California
1.25 oz Old Forester bourbon
.75 oz Art in the Age (ginger) Snap liqueur
.75 oz honey
.75 oz cream
1 egg yolk
Grated chocolate, pecan, and nutmeg for garnish
Combine all ingredients except garnish in shaker with 2 to 3 ice cubes. Discard ice cubes and dry shake. Strain into coupe glass. To garnish, grate chocolate, pecan and nutmeg.
Courtesy of Italienne, New York City
2 whole eggs
3 oz sugar
.5 tsp freshly grated nutmeg
6 oz whole milk
4 oz heavy cream
2 oz spiced rum
1.5 oz pisco
.75 oz Fernet Branca
Beat eggs on low in a home blender for about thirty seconds then begin adding, slowly, the sugar. Once sugar is all in, add the rest of the ingredients and blend. Chill before serving. Garnish with freshly ground nutmeg.
Do I have to cook eggnog?
Eggnog is traditionally made uncooked, with raw eggs. Store bought eggnog is pasteurized for food safety reasons. To keep this drink safe for everyone, we’ve written this recipe as a cooked version. For an uncooked version, whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon and whisk in with the egg yolks. Slowly pour in milk, cream, and vanilla extract, whisk until thoroughly combined.
15 Spiked Coffee Cocktails to Keep You Awake
Oh, you thought Irish Coffee was the only coffee-based drink out there? Think again.
2 oz Tullamore D.E.W. Original
1 tsp ground espresso
2 tsp demerara sugar
2 tsp hot water
3 oz cold brew coffee
Combine whiskey and espresso in a small bowl and let stand for 15 minutes. Strain through coffee filter into a cocktail shaker. Meanwhile stir sugar and hot water until dissolved then add to shaker with cold brew and ice. Shake and the strain and serve up in a Collins glass. Top with cream.
.5 shot Brandy
.5 shot Grand Marnier
.5 shot Kahlua
4-5 oz hot coffee
1 orange peel
.5 cup whipped cream
.5 tsp sugar
Put the whipped cream in either a bowl and whip with a whisk (electric orotherwise) or you can put it in the blender. Whip until soft peaks and then add sugar to taste.
Take your orange peel and lightly "burn" with a lighter. This will help the oils come out and will flavor the coffee later.
Pour the brandy, grand marnier, kaluha, and freshly brewed coffee in a mug. Stir with the orange peel. Spoon some whipped cream on top and enjoy right away!
Courtesy of SideChef blogger Trish Santoro (Well Work Fork)
1.5 oz Papa's Pilar Dark Rum
.5 oz Miami Club Cuban Coffee Liqueur
.5 oz Licor 431 dash simple syrup
2 dashes Bitter Truth chocolate bitters
In a shaker, add all the ingredients, shake vigorously, then pour into a rocks glass with a large ice cube
From Lobster Bar Sea Grille Miami Beach
1.5 oz Anchor Distilling Christmas Spirit
.5 oz espresso
.25 oz Tempus Fugit Spirits Crème de Cacao
.25 oz Tempus Fugit Spirits Crème de Menthe
.5 oz heavy cream
2 dashes Angostura bitters
Shake well and strain over new ice into rocks glass. Garnish with a mini candy cane.
1 oz Pierre Ferrand 1840 cognac
1 oz Luxardo Cherry Liqueur
.25 oz Cinnamon Syrup
Mix all ingredients and top with coffee, whipped cream, and powdered cinnamon.
1 oz Kahlúa
1 oz Absolut Vodka
1 oz cream
Top with Cola
Shake the alcohol and cream with ice. Strain into a short glass with lots of ice, but make sure not to fill it to the brim. Leave some space to top it off with cola.
1.5 oz Frapin 1270
.5 oz Grand Marnier
.5 oz Amaro
1 oz Cold Brew
.5 oz Demerara Syrup
Combine ingredients and shake vigorously. Strain into a brandy snifter and garnish with 2-3 coffee beans.
.25 oz rich demerara syrup
.75 oz Meletti
.75 oz 1776 Rye
4 oz brewed coffee
In a preheated 7 oz. glass, add the Demerara syrup, Meletti, rye, and brewed coffee. Stir. For a whipped topping, lightly whip cold cream and Demerara syrup in a squeeze bottle. Float ¼-inch of cream on top of the drink with a barspoon and finish with atomized Angostura bitters.
1.5 parts Havana Club Añejo Clásico rum
.75 part cold brew
.5 part Giffard Banana Liqueur
3 drops of ginger bitters
1 drop of vanilla extract
Shake all ingredients together with ice and strain into a coupe glass. Garnish with a banana chip.
2 oz vanilla vodka
.5 oz cream de cocoa
1 oz Kahlúa
1 scoop vanilla ice cream
Add two ounces of vanilla vodka, half an ounce of creme de cocoa, and one ounce of Kahlúa into a shaker. Drop in about 3 ice cubes. Close the shaker and shake until the liquid is chilled.
Pour mixture into a martini glass and top it off with vanilla ice cream. Serve with a spoon and enjoy.
2.5 cups freshly brewed coffee
.5 cup heavy cream
.5 cup Kahlúa or other coffee-flavored liqueur, or to taste
.25 cup vodka, or to taste
Whipped heavy cream for garnish if desired
In a saucepan stir together the coffee, the 1/2 cup cream, the Kahlúa, and the vodka and heat the mixture over moderate heat until it is hot. Divide the mixture among heated mugs and garnish each drink with some of the whipped cream.
2 oz spiced and buttered Captain Morgan's rum**
.75 oz ginger syrup
1 oz half and half
Top with black coffee
Garnish with whipped cream and a ginger snap
1 bottle Captain Morgan's rum
4 oz unsalted butter
2 tbsp maple syrup
2 tbsp granulated sugar
2 tsp cinnamon
Place all ingredients except rum in a pot and bring to a simmer till butter is melted. Slowly stir in rum. Pour into a casserole dish and place in freezer for 35 minutes. Skim butter fat from surface. Pour through a fine mesh strainer.
The mistletoe martini is simply delightful and super easy to mix up. If you enjoy the pure taste of a crantini, then you will love what this recipe has to offer. To make it, all you need is your favorite vodka and a little orange juice. The star of this drink, however, is the cranberry tea, which transforms the ordinary into something very special. Decorate with sugared cranberries for a festive touch.
Beat the egg yolks, 1/4 cup of the sugar with the vanilla extract, nutmeg, and salt until it is very thick and has a light yellow color.
Slowly beat in the brandy and milk.
Cover and chill overnight in the refrigerator.
Gradually beat in the remaining 1/4 cup sugar and beat this mixture to soft peaks again, creating a meringue-like cream.
Slowly pour this cream over the chilled brandy mixture, folding it in gently.
Serve the eggnog in a mug, Irish coffee glass, or punch cup and grate nutmeg over the top for a garnish. Enjoy.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- While brandy is a favorite and one of the more traditional liquors used in eggnog, it is not the only option. Rum and whiskey are also popular alternatives. However, in a taste test, brandy does make a more appealing eggnog overall.
- Make sure you're using the freshest eggs. Everyone has heard the warnings about drinking raw eggs and the potential for salmonella. Yet, you don't have to let that scare you away from this Christmas classic. With proper attention to the freshness and quality of your eggs and how you handle them, your eggnog should be perfectly safe for guests.
Eggnog is one of those drinks that people either love or hate and many people fall into the latter category. If you are one of those haters, explore the many eggnog recipes that are available. It is quite possible that you have not yet found the 'nog that's right for you.
- For a gentle introduction to the world of eggnog, try a recipe with sweeter flavors and a little spice to cover up the egginess. Recipes like gingerbread eggnog and toffee eggnog will quickly change your mind about eggnog.
- If you want to avoid eggs in your nog, that's possible too. Whip up a vegan eggnog or Puerto Rico's coquito, which prefers coconut and milk over eggs.
How Strong Is Eggnog?
Eggnog also has a reputation for being too strong and it has been known to get more than a few holiday party guests a little tipsy. In most cases, this is because the drink has too much liquor thanks to a "generous" host. This is never the best idea for punch-style drinks because your guests don't know how potent it is. It's easy for them to have one glass too many.
In this recipe, the two cups of brandy are perfect when serving about 16 small glasses of eggnog. With an 80-proof brandy, it works up to around 18 percent ABV (36 proof), which is about average for a good cocktail. Besides, most people will only have one or two glasses before turning to another drink because you can only have so much nog!
Pimm’s Winter Cup
The Pimm’s Cup is typically a summer drink that uses a gin-based fruit liqueur and is almost always decked out with plenty of fruit garnishes. Put a twist on this sunny classic by mixing up the flavors of fresh orange and cinnamon and serving it hot, as the Culinary Ginger suggests.