Eggnog Cocktail Recipe

Eggnog Instructions

Grab a 1 L barrel. Add 30 oz of Captain Morgan rum and 4 oz of Butter Ripple schnapps, and age for a minimum of two weeks.

This is a challenging recipe. I’ve tried a few different ones and I can’t stress this enough: don’t use any fresh lemon or it will curdle! I also recommend using store-bought eggnog.

For the eggnog, you’ll need:

• 30 oz. Forty Creek Single Barrel Select (or 100-proof rye)
• 3 oz. Laird’s Straight Apple Brandy
• 1 oz. Amaro Averna
• ¼ oz. of Aperol
• 1 bar spoon cinnamon syrup (recipe below)
• Garnish: Orange twist

Option A: The no-cook method

Beat the yolks at medium speed until they’re frothy and lighter in colour. Gradually add the milk, cream, sugar, vanilla and nutmeg and continue beating.

Option B: The cooked method

Warm the milk and cream in a saucepan over medium heat until it begins to bubble. Add vanilla extract, sugar, and nutmeg.

In a separate bowl, whisk the egg yolks together then slowly add in the warm milk, one spoonful at a time (this will temper the eggs instead of cooking them), keep whisking.

Put the mixture back on medium heat and cook, stirring gently until it reaches 160 degrees, then remove from heat.

Option C: Store bought

Stir in the barrel-aged buttered rum. Chill until you’re ready to serve (keep it chilled at all times).

Garnish each serving with nutmeg sprinkled on top and a cinnamon stick. Serves 4-6 humans.

Combine all ingredients in a pot over high heat. Heat until sugar is dissolved, then reduce heat and simmer for 4 to 5 minutes. Remove from heat and strain out cinnamon sticks. Keep refrigerated in a sealed container for up to six weeks.