Tis’ the season to be drinking, or however that song goes.
Christmas is rapidly approaching, which means the drinks will be flowing. Because how else would you go caroling or Christmas tree shopping? With spiked nog, duh! Here is the top holiday drinks you should try this season;
Hot Buttered Rum
2/3 cup dark brown sugar
1 stick of melted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup of honey
Dash of salt (as needed)
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon to top it off
In a large bowl, mix the brown sugar, honey, nutmeg, ground cloves, and the dash of salt until completely smooth. Then add 2 cups of boiling water and rum. Use an electric mixer to dissolve the butter. Add the cinnamon sticks when finished.
Irish Coffee
1 cup hot coffee
1 tbs brown sugar
1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
Heavy cream, whipped.
Use warm mug, pour hot coffee into mug until it is 3/4 full. Mix in the brown sugar and stir until completey smooth. Add in Irish whiskey. Top with whipped heavy cream.
Tropical Bourbon Punch
6 cups of Cranberry juice
3 cups Pineapple Juice
1/2 cups of honey
4 cups of bourbon
2 cups of Cold Seltzer Water
Mix into large serving bowl, slowly pour in seltzer.
Coquito
2 egg yolks, beaten
1 – 12 fluid ounce can evaporated milk
1 – 14 ounce can cream of coconut
1 – 14 ounce can sweetened condensed milk
1/2 cup white rum
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp vanilla extract
You will need a double boiler, combine eggs and milk. While stirring, heat over simmering water until temperature reaches 160 degrees f. Then pour into a blender and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for 45 seconds.
Spiked Nog
6 eggs
Two egg yolks
1/2 cup of sugar
1/4 tsp salt
4 cups whole milk
1 tbsp vanilla extract
1/2 cup of dark rum
1 tsp grated nutmeg
Pour 6 eggs, 2 egg yolks, sugar, salt into a medium bowl. Then pour in the milk and whisk until smooth. Pour into a saucepan on a low heat setting. Stir until the thermometer reaches 160 degrees f. Strain the mixture into a large bowl. Add 1/2 cup of dark rum, pour eggnog into a tall pitcher and let the egg custard chill for 4 hours. After 4 hours, pour the custard and eggnog into a bowl and mix. Serve chilled with a sprinkle of nutmeg.
