What’s Your Favorite Holiday Cocktail W/Recipe

[Playa]

May try Wassail with bourbon or rum

[Geezy Rider]

60% Jack Daniels
40% HEB Egg Nog Light

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Ahh, the old standard. Good stuff.

Salted Caramel Old Fashioned
2 oz bourbon
1/2 oz salted caramel

Negroni
1 part gin
1 part sweet vermouth
1 part Campari
1/2 slice of orange

Tom and Jerry - our holiday FAVORITE
1 cup milk
1 cup cream
3 egg yolks
1/3 cup sugar
Dash cinnamon
Dash nutmeg
3/4 oz brandy
1/2 rum
*OR bourbon of your choice in place of brandy and rum
*OR just all rum


This does NOT taste like egg nog, it’s far better. Tastes more like a crème anglais (custard) or crème brûlée with liquor.

That T&J sounds good. How do you mix it, stirred, shaken or blended?

[Dale Moser]

Ahh, the old standard. Good stuff.




That T&J sounds good. How do you mix it, stirred, shaken or blended?

I wouldn't get too crazy with it, or you might wind up with a custard.

It sounds good, even if it is several ounces light on booze.

[ThisLadyHunts]

Ahh, the old standard. Good stuff.




That T&J sounds good. How do you mix it, stirred, shaken or blended?

Cooked. It’s a warm drink.

Instructions:
Place milk and cream (or just use two cups 1/2 and 1/2) in a sauce pan and heat until hot, but don’t let it boil.

While the milk mixture is heating up, break three egg yolks into a bowl, add sugar, cinnamon, and nutmeg; mix vigorously with a whisk until the mixture becomes lighter in color and ribbons form when you lift the whisk (note: I don’t have the patience for ribbons, and the lack there of seems to have no negative impact on the outcome.)

After eggs and sugar have been mixed together, pour a small amount of the heated milk mixture into the egg mixture and stir to temper the eggs. Add the tempered eggs into the remaining milk mixture in the sauce pan and heat on LOW (seriously, low, or the eggs will “scramble”), whisking constantly until mixture thickens enough to leave a line when you draw your finger through after you coat the back of a stainless steel spoon.

Dang! Here’s one thing I forgot to put in the ingredients list: 1 tablespoon Amaretto.

Mix the Amaretto in after you’re finished cooking and you’ve taken your saucepan off the fire.

Finally, add you liquors to a mug or coffee cup then fill to top with mixture from saucepan. Stir and enjoy.

This recipe makes enough for two 8 oz servings. It does not reheat well (except over a LOW flame) and definitely doesn’t reheat well I’m a microwave. Not easily served to a crowd as even low heat can’t be sustained without the eggs cooking.

Let me know what you think if you decide to give it a try.

[ThisLadyHunts]

I wouldn't get too crazy with it, or you might wind up with a custard.

It sounds good, even if it is several ounces light on booze.

Wait…WHAT??

[bowmansdad]

My go to Eggnog recipe.

Glass with ice
At least 1jigger bourbon
Fresh grated nutmeg
Add 3 ounces milk
Stir and mix well.
Add Evan Williams eggnog close to the rim
Stir again
Enjoy!

You won’t be sorry, I used to use Pennsylvania Dutch Eggnog but this year it has a funky taste.

[Johnny Dangerr]

bourbon and ice cube

Beat me to it...

[bowmansdad]

Beat me to it...

I’m a fan as well! WT101 and a small sliver of ice.

[Dale Moser]

Wait…WHAT??

I was just imaginin someone taking that mixture with the cream, eggs, and sugar, and puttin it in a blender. I'm not a pastry chef, but I imagine you'd come up with something close to a custard pretty quick....or maybe custard is the wrong word. That creamy stuff they put on chocolate pie that my grandpa insisted on calling "calf slobber", much to Nanny's dismay.

[TexasBob]

I was just imaginin someone taking that mixture with the cream, eggs, and sugar, and puttin it in a blender. I'm not a pastry chef, but I imagine you'd come up with something close to a custard pretty quick....or maybe custard is the wrong word. That creamy stuff they put on chocolate pie that my grandpa insisted on calling "calf slobber", much to Nanny's dismay.

Meringue- but your grandpa ain’t wrong. I rake it right off my pie. Egg whites and sugar iffin you ever want to make it.


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[Smart]

I was just imaginin someone taking that mixture with the cream, eggs, and sugar, and puttin it in a blender. I'm not a pastry chef, but I imagine you'd come up with something close to a custard pretty quick....or maybe custard is the wrong word. That creamy stuff they put on chocolate pie that my grandpa insisted on calling "calf slobber", much to Nanny's dismay.

Meringue [emoji23]

[S-3 Ranch]

blackstrap molasses Rum & Dr Pepper

Or
A jungle Bird

1/2 ounce freshly squeezed lime juice
1/2 ounce simple syrup
3/4 ounce Campari
1 1/2 ounces freshly squeezed pineapple juice
1 1/2 -2 ounces Cruzan blackstrap rum

[Dale Moser]

That's what I said...calf slobber!

[brokeno]

Shrimp cocktail

[John Paul]

Aged Eggnog, we usually give it 3 months and we multiply recipe by like 8 or 10. It mellows and is so dam bad for you but tasted so good.

https://altonbrown.com/recipes/aged-eggnog/