Just as lemonade and rosé say "summer," nothing feels more wintry and welcoming than a glass of eggnog. Most Americans give it about a month — between Thanksgiving and Christmas — to shine. Some make it from scratch. Others prefer to sip more conveniently (and more often!) with store-bought varieties.
If you choose the premade route, why not make the most of it by spiking it with your liquor of choice? This silky, luscious drink will feel even more like a warm hug in a glass when you add some spirits. So stock up on a carton (or two) of everyone's favorite cream-, egg-, and sugar-based drink and up the cheer with one of our top five ways to spike it.
How to Spike Store-Bought Eggnog
Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.
If you're mixing up a larger quantity in a pitcher of punch bowl, stir together a one-quart carton of eggnog with about four-and-a-half shots, or a half-gallon carton with about none shots. The goal is to taste a hint of the liqueur or spirit without overpowering the flavor of the eggnog itself.
Any of these brown liquors (all of which are technically whiskeys, as is Scotch) work beautifully in partnership with eggnog since they balance the sweetness with a hint of smoke. Many also offer caramel notes. Caramel and cream? Yes, please! Rye is typically a little spicier than the others so give it a try if that's your style.
Spiced Rum
Speaking of spice, this eggnog addition packs a punch. And one sip will be all the proof you need that rum isn't just for tiki drinks. With flavors like vanilla, cinnamon, and clove taking center stage and a full-bodied creamy texture, spiced rum is a natural BFF for eggnog.
If you like your spiked eggnog nice and strong, consider these distilled wines. The combo of eggnog and brandy or Cognac is a tiny bit floral, nicely warm, and everything we love in a winter co*cktail.
So what's the difference between the two? Similar to how sparkling wine can only be named Champagne (capital "C") if it's made in the Champagne region of France (everything else is sparkling wine, Cava, or prosecco, depending on where it's created), a brandy can only be called Cognac if made in France's Cognac region.
Tequila
"Wait, you're talking about what you shake into margaritas and tequila sunrises?" you might be asking. Hear us out here: The punchy and earthy qualities of tequila work shockingly well with sweet, rich nog. For added smokiness, consider mezcal.
Baileys
Would you like some cream with your cream? Kick up your store-bought eggnog with this popular Irish cream liqueur whose mild flavor is akin to eggnog as is — but with 17 percent booze. It even comes in a variety of flavors ranging from chocolate to apple pie so you can choose your own taste adventure if the classic's not your top choice.
In honor of the 12 days of Christmas, we've rounded up 12 additional festive flavor boosters for your nog. After adding the booze, consider upping the ante with one of these garnishes or mix-ins.
How to Spike Store-Bought Eggnog. Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol.
To avoid your eggs curdling, slowly add some of your milk into your egg and sugar mixture. Whisk, whisk, whisk! Once everything is combined, you can re-add everything to your saucepan. Add the pure vanilla extract and alcohol of your choice.
Warm or hot eggnog is the perfect drink to take the chill off any winter night. To heat it, place it in a microwave-safe mug and microwave it for 30 seconds at a time. Continue to microwave the eggnog in 30-second intervals until it reaches your desired temperature.
Eggnog is usually served cold, but you may choose to heat it, especially if you're coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it's also delicious simply spiked with vanilla or cinnamon.
Is Eggnog Served Hot or Cold? Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own!" Enjoy your eggnog however you like it.
Eggnog is a thick, creamy, and dairy- and egg-based drink. It's traditionally made in large batches and served at holiday gatherings. It's often spiked with bourbon or rum, but it is also frequently served without alcohol.
Seasonal eggnog is far more versatile than you might think. When you've got some left over from the holiday party, use it to make rich, nutmeg-scented mashed potatoes, oatmeal, biscuits and more.
The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
What if my eggnog gets curdled. There is a high possibility it can get curdled slightly at 2 stages, one is when you are cooking the egg yolk and the milk mixture on the stove. And the other stage is when adding alcohol into the mix. If this happens don't worry, just blend it in a blender until smooth.
Does Eggnog Curdle With Alcohol? Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy. This can come from high-proof liquor or milk that's either lower in fat or going sour.
Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!
In a small saucepan, heat the sugar, milk, cream, vanilla and brandy (optional) until it's steaming hot, but not boiling. With the blender running on medium speed, slowly pour the hot milk mixture into the egg mixture through the lid. Serve hot in small glasses with some nutmeg grated on top.
If the child is 12 months of age or older, and if the eggnog is pasteurized and alcohol-free, yes. Before purchasing, just look at the ingredients list to make sure both the eggs and milk used are pasteurized and that there are no alcoholic ingredients (rum, etc.)
To heat up the eggnog, we simply microwaved it for 30 seconds. The time could vary depending on the power of your microwave. How was the result? The warm eggnog with rum was so yummy, it tasted like a liquid dessert.
Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.
The Milk Punch is a classic co*cktail that traditionally combines brandy or rum with sugar, vanilla extract and milk (of course). Its history is extensive, dating to at least the 1600s, when the recipe first appeared in print.
Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.
Even though the kingship between rompope and eggnog is indisputable, there is a slight difference between these two hearty drinks: The traditional eggnog recipe called for whole eggs, whereas rompope just called for egg yolks—hence the very distinctive hues of each drink.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars.
"Tom and Jerry is a form of hot eggnog [co*cktail] that was once popular." The Tom and Jerry was invented by British journalist Pierce Egan in the 1820s, using brandy and rum added to eggnog and served hot, usually in a mug or a bowl. It is a traditional Christmastime co*cktail in the United States.
There are a couple of reasons that store-bought 'nog will never taste as good as home made. First off, homemade eggnog gets its thickness and flavor from real eggs, but compared to other ingredients in commercial eggnog, eggs are expensive.
Much like its non-alcoholic nog namesake, this luxuriously smooth, spiced and pre-mixed Liqueur is great served straight, divine in coffee, and splendid blended with ice cream for a merry milkshake.
Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.
Whiskey and bourbon are also great matches for this subtly spiced sip. Both of these spirits work well with holiday flavors like vanilla and spice, so adding a dram to your mug of eggnog is as natural as pairing peppermint with chocolate. Be sure to use a good whiskey that you enjoy sipping on its own.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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