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One way to give your eggnog a twist is to turn it into a latte. Photo courtesy True Brew Barista.




Simple Eggnog

Courtesy of Peaches and Jeffrey Paige at Cotton Restaurant
 
2 organic yellow eggs
1 cup milk
½ cup heavy cream
¼ cup sugar
Pinch Kosher salt
¼ cup brandy (optional)
1 teaspoon vanilla extract
Freshly grated nutmeg to taste
 
In a stainless steel mixing bowl, whisk the yolks until pale yellow. Stir in the milk, heavy cream, sugar, kosher salt and brandy (optional).  Place the bowl over a saucepan of low simmering water.  Cook the mixture, stirring often, until mixture reaches 160 degrees.  Remove from heat, stir in vanilla, and season with freshly grated nutmeg.  Place mixture in a bowl filled with ice water (ice bath) to cool, stirring often.  Refrigerate and serve within 2 days. Yields approximately 1½ cups.
 
Cotton eggnog
Courtesy of Peaches and Jeffrey Paige at Cotton Restaurant
 
2 ounces bourbon or spiced rum
3 ounces eggnog - See recipe on p. 12
sprinkle of cinnamon on top
 
You can serve this on the rocks or straight up in a martini glass.
 
Spiked eggnog
Courtesy of True Brew Barista
2 ounces espresso
8 ounces eggnog - See recipe on p. 12
1½ ounces whiskey
Warm eggnog on the stove and make coffee (espresso) separately. Then mix all three together.
 
Vanilla Eggnog Shake
From the kitchen of Susan McLean
2 cups French vanilla ice cream
1 cup eggnog
A couple of candy canes, crushed for rim
(For an adult version, add a shot of Bailey’s, Fireball, bourbon, brandy or rum)
 
Peppermint Eggnog Shake
From the kitchen of Susan McLean
2 cups French vanilla ice cream
1 cup eggnog
1 teaspoon peppermint extract
A couple of candy canes, crushed for rim
(For an adult version, replace extract with peppermint liqueur)
 
Cappuccino Latte Eggnog Shake
From the kitchen of Susan McLean
 
2 cups coffee gelato
1 cup eggnog
About ¼ cup crushed dark chocolate espresso beans or hazelnuts, for rim
(For an adult version, add a shot of Bailey’s or Kahlua)
 
In blender, whip ice cream, eggnog and extract (if using). In a shallow bowl add about ¼ cup hot water and 1 tablespoon sugar and mix to dissolve. Fill another shallow bowl with rim ingredients. Dip the tips of serving glasses into sugar water and then into crushed rim ingredient. Carefully fill glasses with shake mixture. Place in freezer until ready to use. For the adult version, spike each glass with a small shot of liqueur. Best served shortly after making. Transfer to the refrigerator at least 15 min before serving.




Spice up your eggnog
How to add extra oomph to the holiday drink

12/24/15
By Kelly Sennott ksennott@hippopress.com



 Eggnog is only available for a short time — normally from Thanksgiving until New Year’s Eve — so you’d best get it while you can.

True Brew Barista owner Stephanie Zinser thinks it’s a nice holiday treat.
“Because eggnog is thicker than regular milk, or even heavy cream, it’s a special drink, not really something you’d have every day. But it’s delicious, and it reminds you of the holidays,” Zinser said via phone. 
For a classic taste, the holiday beverage is great as is, Zinser said. But for those who want to add a little oomph, she recommends using delicate flavors — vanilla, caramel and toffee.
“We thought about offering a mocha eggnog, but [the dark chocolate] seemed to take away from the flavor of the eggnog,” Zinser said. “We also tried to add coconut to it, but it was too overwhelming.”
The exception to Zinser’s rule is coffee. For simpler tastes, she likes to add a fresh shot of espresso to steamed eggnog, which is “thick and delicious and wonderful,” she said.
This is easier to do if you have latte and espresso makers at home, but she said you could also make it by warming eggnog in a pan and mixing it with regular coffee (though she prefers espresso because the flavor’s more dense and the eggnog’s so thick). 
Rookies should be careful not to overcook. Remember, there’s egg in there.
“You have to be careful not to heat it too much or your eggs will start to congeal,” Zinser said. 
If you decide to heat it via microwave, do so in short intervals to ensure it doesn’t get too hot.
The coffee shop’s “Nick Nog” is a latte with white chocolate, caramel and butterscotch.
“It’s pretty high in calories compared to what we normally do, so it’s definitely not for the person who doesn’t like it super sweet,” Zinser said.
Monica Poulin, who works at Republic Cafe, recommends pairing eggnog with things like kahlua, pineapple-infused vodka or maple syrup, while Peaches Paige from Cotton Restaurant recommends putting it with flavors that already exist within the drink, like cinnamon, vanilla and nutmeg. She especially likes it with Cotton’s custom blend bourbon, created in Versailles, Kentucky.
“Our bourbon in particular has vanilla notes, some orange notes. [The flavor] is almost like a cookie dough — really fun, buttery,” Paige said. 
Darker spirits in general, she said, have hints of vanilla, like Captain Morgan, Gosling’s Rum or whiskey. She also said to think about what recipes use eggs, and to go after those notes.
“Eggs are something you use in cooking and baking, so when you think about eggs and the flavor eggs have … you think of baking pie and cookies,” Paige said.
She said to be wary of the lighter spirits, gin especially, which has botanicals you wouldn’t want to pair with eggnog. Paige also advises against combining it with most vodkas (at least the non-flavored ones).
“Vodka is pretty much a clean slate, and that’s why people love vodka — because it will taste like whatever you’re mixing it with … but it has nothing to complement the eggnog. It will just dilute the taste of it,” Paige said.
For better flavors, go for local, fresh ingredients, especially if  you’re making the eggnog yourself.
“It definitely has a shelf life. The fresher it is, the better, just like with anything else,” Paige said. 





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