When the holidays come around, we think about our favorite foods, traditional desserts… and… specialty holiday drinks.
At Jacquie’s Catering, our bartenders enjoy creating cocktails with a little something extra added. It’s fun for guests to order a Whiskey Sour, for instance, and ask what gives it that extra little hint of a difference? We are known for adding sprigs of various garden herbs, from rosemary to mint to all kinds of drinks – or a new fruit or spice –and enjoying the subtle (or not so subtle) difference of those additions.
Often we will come up with an original drink that expresses something about a particular event, or for a birthday bash or wedding reception, the personality of the people involved.
Just as often, we will go back to the tried and true recipes handed down through Jacquie’s family – or from her travels throughout Europe and elsewhere.
For the holidays, from our kitchens to yours, here is one of Jacquie’s holiday favorites:
Classic Christmas Eggnog
Ideally, this beverage is prepared the day before the event. Serve in fancy crystal glassware, or small punchbowl cups. (The mixture is very rich. So a little goes a long way!) Makes a great after-dinner drink.
- 6 large farm-fresh egg yolks, plus 2 large whites
- 3/4 cup sugar
- 3 cups whole milk
- 1 cup heavy cream
- Pinch of sea salt
- 2 oz. quality bourbon (we use Maker’s Mark)
- 2 oz. quality dark rum
- 1 oz. good cognac
- Fresh whipped cream (unsweetened) for topping
- Fresh grated nutmeg
Whisk egg yolks together with 1/2 cup sugar until pale yellow and thick, about 2 minutes.
In a medium saucepan, bring milk and salt to a bare simmer.
Whisking constantly, slowly pour hot milk mixture into yolk mixture.
Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly until mixture is just thick enough to coat back of spoon (3 to 5 minutes).
Pour mixture through a sieve and discard any milk solids.
Let cool, stirring occasionally (about 20 minutes).
Gently stir in cream, bourbon, rum, and cognac. Then cover and refrigerate overnight.
Next day: Whisk remaining 1/4 cup sugar and egg whites in a heatproof bowl set over a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (2 to 3 minutes).
Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
Pour into glasses (or a punch bowl), and top with fresh whipped cream with a sprinkle of freshly grated nutmeg.
Yummmm! Jacquie and her team wish you and your family a wonderful holiday season. Cheers!