We appreciate all of y’all who took the time to enter in our eggnog contest. Although the competition was tough with so many delicious submissions, our team narrowed it down to one favorite:
Diane Rizzetta Jarecky’s Eggnog Recipe:
- 4 cups half and half
- 1 cup heavy whipping cream
- 3/4 cup sugar
- 7 extra large egg yolks
- 1 tablespoon vanilla
- Freshly grated nutmeg to taste
Have milk on hand to thin eggnog to a drinking consistency once chilled (I usually keep 2% in the house). In a 4 quart heavy saucepan, combine the half and half, cream, sugar and egg yolks.
Cook mixture over low to moderate heat, stirring continuously until slightly thickened, about 7 to 10 minutes. If using a food thermometer, it should register 170 degrees. Remove pan from heat and stir in vanilla. Add nutmeg generously to taste.
Once cooled enough, transfer eggnog to the refrigerator to chill, covered overnight.
The next day, the eggnog will have become a custardy texture. Thin eggnog to drinking consistency by adding milk, 1/2 cup at a time, and stirring. Do not add too much milk as you want the eggnog to be very thick and creamy, not thin.
Diane even dropped off some of her incredible eggnog for us to try and it was literally gone within minutes. Seriously, y’all – *this* is the drink to serve at holiday parties this year.
Not in the mood for DIY? Here’s where you can go out for eggnog cocktails around town.
P.S. Check out our team’s own eggnog recipe here.
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If you read the newsletter, you’re going to want to start reading here. 👇
In the spirit of the holiday season, we did what any researching the topic of eggnog would do: we tried some eggnog, we tried some more eggnog and then tried even more eggnog.
Here’s what we found:
- Happy Cow Eggnog (made with fresh Happy Cow milk) | 332 McKelvey Road, Pelzer, SC | Check out their eggnog cookies recipe.
- Rocket Surgery “Gourd Have Mercy” | 164D S Main St Travelers Rest | Made with rum, pumpkin, lemon, chai, bitters, egg whites and sage.
- Up on the Roof “Ginger SNAP” | 250 Riverplace | Made with Vanilla vodka, ginger liquer, kahlua, cream, honey cordial and cinnamon.
- Crafted’s Chocolate Egg Nog created by Crafted’s Head Mixologist, Walker Pickering
Ingredients:
4 Eggs, separated
1/3 Cup Sugar
12oz. Whole Milk
1 Cup Heavy Whipping Cream
2oz. Dark Chocolate Syrup
3TBs. Cocoa Powder
1Tb. Nesquik Chocolate Milk
1/2 Tsp. Nutmeg
1/4 Tsp Salt
Pinch Cayenne Pepper
3oz Pendleton Whiskey
1oz Brandy
1oz Meyers Dark Rum
Sprinkles
Instructions:
Separate egg yolks from egg whites. Set aside.
Whisk together sugar and egg yolks. Add whole milk, heavy whipping cream, dark chocolate
syrup, cocoa powder, nesquik chocolate milk, nutmeg and cayenne pepper. Whisk until
combined.
Whisk in whiskey, brandy and rum to liquid mixture.
In a separate bowl, whisk egg whites to peaks by adding salt periodically.
Combine egg whites into liquid mixture.
Pour into holiday glassware and top with your favorite sprinkles.
Or you can stop by Crafted (above Nose Dive) to try one for yourself.
We won’t tell you the fat content in any of the eggnog recipes we tried but we will tell you that eggnog is very tasty mixed with cinnamon liquor (after work hours, of course).
Have a good weekend, Greenville. Say hey if you see our team at any of the pop up shops or Holiday Happenings.
– Jordan
