An Excuse to Drink – Happy Egg Nog Day!
Merry Christmas and Happy Holidays everyone! More importantly, Happy Egg Nog Day! Since we covered the origins of the drink in a previous post, we’ll cut right to the chase and offer up our recipe selection:
This drink is an approximation (our feeble attempts at reverse engineering) of the original one served by mixologist Brendan Dorr at the most recent Patrón Secret Dining Society Dinner. In a twist on the usual Brandy, Rum or Bourbon, this one uses the Patrón XO Cafe coffee liqueur as a base. Unlike other coffee liqueurs, such as Kahlua, this one is tequila based.
Patrón XO Café Egg Nog
The recipe is two part. The first component is a warm egg nog:
recipe adapted from Country Living magazine – December 1999
Makes 6 servings
- 4 large eggs
- 1/3 cup granulated sugar
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- Cocoa powder (optional)
In a 3-quart saucepan with an electric mixer on medium speed, beat together eggs and sugar until well combined. Stir in the heavy cream and milk. Cook over medium-low heat, stirring constantly, until mixture thickens and a candy thermometer registers 150 degrees F – about 15 minutes.
Remove saucepan from heat. Stir in the vanilla extract. Return mixture to heat and cook 2 minutes more. Divide the eggnog among glasses and sprinkle each glass with nutmeg, if desired.
Beat egg yolks with 1/3 cup sugar until light and fluffy. Add the salt and hot milk and mix well. Place over low heat, or heat in a double boiler over hot water. Cook, while stirring, until mixture thickens – watch carefully, because excess heat or overcooking will cause it to curdle. Beat the egg whites until stiff, gradually adding 1/4 cup sugar. Fold the egg whites into the hot milk mixture.
- 1 1/2 oz Patrón XO Cafe coffee liqueur
- 1/2 oz Herb and Walnut Liqueur (such as Nux Alpina or Charbay)
- 1/2 oz honey
Divide the egg nog between the heat resistant wine glasses and stir in the honey, Patron XO and the herb and walnut liqueur (in the measurements above for each glass) . Serve hot with a dash of cocoa powder.