It’s a Boozy
Speaking of holiday beverages, I wanted to sign off with a recipe for my fellow eggnog lovers. It’s easy to make, lasts a long time, and tastes great. How good, you ask?
It’s a snowy Christmas Eve in New York City. You just finished your day, and stepped into the elegant St. Regis to warm up. The noise at the bar gets your attention, so you step in, intrigued by the giant Maxfield Parrish painting of Old King Cole hanging on the wall. Looking up, the bartender hands you a glass, and with a trailing Irish accent wishes you a Merry Christmas. You take a sip, and immediately say “I’ll have another.” That’s how good it is.
Old King Cole Eggnog
- 6 large egg yolks
- 2 cups (8 ounces) confectioners’ sugar
- 1 cup light rum
- 1 quart heavy cream or half-and-half
- 1 cup cognac or brandy
- 1/2 cup orange liqueur, such as Grand Marnier or Cointreau (preferred)
- Freshly grated nutmeg, for garnish
In a large bowl, beat the egg yolks with a whisk until light in color. Gradually whisk in the confectioners’ sugar and then the rum. Transfer the bowl to the refrigerator and let it rest there, uncovered, for 1 hour to dispel the eggy taste.
Whisking constantly, add the heavy cream or half-and-half (preferred), cognac/brandy and orange liqueur. Refrigerate, covered, for at least 3 hours. Serve, garnishing each cup with freshly grated nutmeg.
Notes: This will last indefinitely in the fridge, and the flavors get more complex over time, so make it a week or so in advance. As the saying goes, cheap wine makes bad sauce, so the better the booze, the better the beverage.
Whether you are on the road or at home this holiday season, here’s to safe travels, good friends and the memory makers in our lives that keep things interesting. Enjoy!