While many of you may know that today is commonly known as Christmas Eve (December 24th), I’m sure most of you are unaware that it is also the honored day of one of our great traditional holiday beverages, that of which may or may not contain the occasional booze. Some say the origin of Eggnog goes back to England in which the sugar based egg cocktail was served up in “nogs” or wooden mugs used for alcohol back then. Other stories say that it was a colonial beverage made with rum, eggs and hot milk called an “Egg’n Grog”, with the name later changing to Eggnog. Nevertheless, the drink has become a staple of our holiday pastime and can be found swilling around the glasses of many party goers this time of year.

I have crafted such a beverage for the season, that uses a bit of nog for your libational pleasure.
It is called “CRAVING CHRISTMAS”, and hopefully you’ll be craving a few more of these while watching the snowflakes fall outside of your window. It will definitely warm you up!

Happy Holidays and Cheers to all!

Craving Christmas

Craving Christmas

Ingredients

1oz Candy Cane (Peppermint) infused Vodka
.25 oz Ginger Liqueur
3-4 oz Cinnamon Infused Home-made Hot Cocoa
Top with a Raspberry Ginger Nog Foam
Garnish with a Mint wrapped Raspberry and some fresh ground Nutmeg

Method

CANDY CANE VODKA

Break up three full size candy canes and put into one liter of Vodka. Let sit for four or more hours until the vodka becomes a pinkish red color. You may want to start with less than more candy canes because you can always add more if needed, but you can’t take any away.

CINNAMON INFUSED HOME-MADE HOT COCOA

In a sauce pot, put together the following ingredients:
2 bags of Semi-Sweet chocolate morsels
¼ cup of Pure Cocoa powder
½ cup of granulated sugar
3 whole eggs (whisked to scrambled consistencey)
⅓ gallon of 2% or whole milk
3 cinnamon sticks

Start by slowly heating the mixture while stirring. Get the mixture up to boiling, while constantly stirring, but DO NOT LET IT BOIL. You do not want to cook the eggs, but rather heat the mixture. Makes about 20 servings.

RASPBERRY GINGER NOG FOAM

In an ISI whipper canister, combine the following:
2 oz Raspberry Syrup (Smuckers makes a good one)
2 oz Pastuerized Egg Nog
2 oz Pastuerized Egg Whites
2 oz Ginger Liqueur

Charge ingredients in canister and chill.

…..and, as much as he may want one, don’t leave one for Santa…he has to fly…

-RF