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Nog
- Toasted Almond
- Cognac
- Nutmeg
Product Description
Topped with just the right amount of spice, this creamy and sweet libation brings a familiar comfort to the holiday season. Cozy up to warm notes of toasted almond, cognac, and nutmeg.
The Nog
Eggnog descends from posset, a hot, spiced milk-and-ale drink English monks were sipping by the 1300s. When the recipe crossed to the American colonies, sherry and Madeira were hard to come by, so colonists reached for what they had: rum from the Caribbean, then bourbon and brandy. George Washington's own recipe called for rye, rum, and sherry all at once. By the 1800s a bowl of nog was the centerpiece of the Southern Christmas table, and it never left.
A proper holiday nog, serves 6
- 4 egg yolks
- 1/3 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup cognac (or bourbon)
- 1/2 teaspoon freshly grated nutmeg, plus more to finish
Whisk the yolks and sugar until pale and thick. Warm the milk, cream, and nutmeg in a saucepan until steaming, then slowly whisk into the yolks. Return to the pan and stir over low heat until it coats a spoon. Cool, stir in the cognac, and chill overnight. Serve in small glasses with a grating of nutmeg and a toasted almond on the side.
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