Wednesday, December 23, 2009

Drew's Pumpkin Spiced Eggnog

I am sure that everyone has at least one childhood memory of this frothy beverage. Eggnog has long been a winter Holiday tradition for hundreds of years; yet the history of eggnog has been under debate for nearly as long. It is said to have originated in or around England in the 17th century and was traditionally made with eggs, sugar, nutmeg and milk.

The closest form the the eggnog we know today is from American colonial times where a egg based beverage was mixed with "grog" a term widely used for rum. this "egg-n-grog" eventually became the eggnog that we can now find stocking our refrigerators as soon as the thermometer drops.

Here is a recipe courtesy of Wirtz's Beverages master mixologist Drew Levinson...

Pumpkin Spice Eggnog

1 oz. Spiced Rum (Kilo Kai or Sailor Jerry)

½ oz. Courvoisier Exclusif Cognac (VS or VSOP works)

5 oz. Old Fashioned Eggnog, recipe follows

Dash Ground Pumpkin Spice (or Hiram Walker Pumpkin Spice Liqueur)

Shake ingredients with ice, and strain into a chilled Wine Glass.

Garnish with freshly grated nutmeg on top.

Eggnog can be purchased at the grocery store or if you are feeling ambitious you can make your own fresh version!

Eggnog from scratch

12 jumbo eggs

½ lb. granulated sugar

1 qt. whole milk

1 qt. heavy cream lightly whipped

1 tsp. vanilla extract

½ tsp. cream of tartar

Separate egg yolks from egg whites. Beat yolks in a large bowl. Gradually add sugar. Beat until mixture thickens; stir in milk, & lightly whipped cream. Cover and chill for 3-4 hours. In a separate bowl, beat egg whites with cream of tartar until soft peaks form. Fold whites into chilled mixture.

No comments:

Classic Cocktail Series: The Pear Martini