A little bit of eggnog at your next holiday soiree can go a long way! This festive, frothy drink is easily just as good with or without alcohol. Over the years I’ve held on to one or two timeless classics, as well as added a few new recipes to our collection on Goodtaste.
Texas Farm Nog:
Central 214 Restaurant & Bar (Dallas, TX)
- 2 1/2 oz nutty sherry
- 2 oz Partida Anejo tequila
- 3 oz sugar
- 2 whole farm eggs
- 6 oz raw milk
- 4 oz heavy cream
- Pinch of nutmeg, cinnamon, salt &pepper
Combine all ingredients in a blender starting with eggs and ending with heavy cream. Refrigerate for two days. Garnish w/grated nutmeg and star anise. (Makes 750 ml)
Ango Nogg:
Anvil Bar & Refuge (Houston, TX)
- 1.5 oz Angostura
- 1 oz Turbinado
- 0.75 oz Heavy Cream
- 1 Whole Egg
Shake vigorously and strain into a tall 13.5oz Zombie glass with cubed ice.
Santa’s Little Helper:
Luce Ristorante (San Antonio, TX)
- 3 oz Egg Nog
- 1/2 oz Frangelico
- 1/2 oz Amaretto Di Saronno
- 1 oz Vodka
Combine ingredients and stir over ice- strain into martini glass. Top with milk froth, cinnamon powder and splash of grenadine.
Old Favorites…
Garrison Bourbon Eggnog:
Cabernet Grill – Cotton Gin Village (Fredericksburg, TX)
Homemade Velvet Eggnog:
Zinc Bistro & Bar (San Antonio, TX)
Elaine’s Christmas Eggnog:
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