NYC bartenders share egg nog secrets

Cow & Clover's Egg Nog

Ingredients:

1 dozen egg yolks

1 cup sugar

1 quart milk

A fifth dark rum

6 egg whites

3 cups heavy cream

Nutmeg

Method:

In a large bowl beat yolks with egg beater until light. Add sugar and beat until thick. Stir in milk, then rum. Beat egg whites until peaked. Fold into mixture. Pour into a punch bowl and chill for at least 2 hours. Beat cream until it softly peaks, then gently fold into chilled mixture. Chill again for at least 2 more hours. When serving, garnish with nutmeg and a cinnamon stick.

Chocolate Eggnog Martini from Del Frisco’s Grille

Ingredients:

1.5 oz. Stoli Vanil

1.5 oz. Godiva Dark Chocolate or Van Gogh Dutch Chocolate Vodka

2 oz. Eggnog

Garnish with Shaved Chocolate

Method:

Combine all ingredients in a Boston shaker fill with ice and shake 10-15 times. Strain into a chilled martini glass.

Measure Lounge's Advocaat

Ingredients:

5 egg yolks

100g sugar

1.5L heavy cream

3 vanilla bean pods, scraped

100g sugar

750ml Ron Zacapa 23

Method:

Combine yolks and 100G sugar in a standing mixer, mix until ingredients are well blended.

Combine heavy cream, vanilla bean and 100 additional grams of sugar and combine until mixture yields stiff white peaks.

Fold egg mixture into whipped cream and add Ron Zacapa 23.

Garnish each drink with mint and ground nutmeg. Serves a party of 15-20 people.

Shenandoah Egg Nog by Allen Katz at The Shanty

Ingredients:

1 bottle (750ml) Mister Katz’s Rock & Rye

12 Fresh Eggs

16 oz Whole Milk

8 oz Heavy Cream

Method:

Beat the yolks in a bowl until thoroughly mixed and slowly add Mister Katz’s Rock & Rye.

Stir in the whole milk and heavy cream until the entire mixture is well-blended.

In a separate bowl beat the egg whites until the form traditional ‘stiff peaks’.

Fold the egg whites into the mixture.

Stir in freshly grated nutmeg, to taste. Serves 10-12.

Bar Urbo Nog by Jan Warren of Urbo

Ingredients:

.75 bourbon

.75 cognac

.75 amontillado sherry

.75 maple syrup

1 heavy cream

Egg yolk

Method:

Combine ingredients, dry shake, shake with ice, strain into sour glass, grate nutmeg on top. Serves 1.

Chef David Santos’ Portuguese Egg Nog at Louro

Ingredients:

4 cups milk

1 cup sugar

12 pasteurized egg yolks

1/2 teaspoon ground black pepper

1/2 cup aged cachaca

1 cup heavy cream

Powdered cinnamon to garnish

Method:

In a large sauce pan add the milk, sugar, egg yolks, and pepper.

Place pot over medium heat and stir with a whisk constantly. The mixture will start to thicken. Let heat for about 20 minutes and be careful not to scorch the bottom or curdle the eggs.

Remove the pot from heat and add the liquor and heavy cream. Stir to incorporate and strain through a fine mesh sieve into an ice bath.

Let cool and serve in chilled glasses garnished with cinnamon. Store up to 3 days. Serves 4-5.