We’ve been drinking eggnog in our house since mid-November. Ever since the kids spotted it in the grocery store, we’ve had it on hand.
While I love one glass of it a season and prefer mine as an eggnog latte, I can appreciate how the kids like seasonal drinks. They’ll take eggnog and hot chocolate with peppermint every chance they get. And I love me a hot Tom and Jerry sprinkled with nutmeg!
I’ve been hunting for holiday drinks recently because of a round-robin we are doing with four other couples. Each couple has to serve a drink and an appetizer that begins with the first letter of their last name. I’ve been looking up beverages that start with the letter G and have had so much fun hunting around. Everything sounds good: Golden Blizzards, Grand Mimosa, Grasshopper, Goodnight Kiss, Gail’s Winter Storm and so much more.
During my search, I came across these holiday drinks I thought I’d share with everyone. They are from the Associated Press and sound delicious!
2 cups 2 percent milk, divided
3 1/2-inch stick cinnamon, smashed using the side of a knife
1/2 vanilla bean, split lengthwise
10 whole cloves
1/2 teaspoon whole black peppercorns, coarsely crushed
1/2 teaspoon ground ginger
4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)
2 large eggs
1/4 cup sugar
Brandy or rum, for flavoring (optional)
Grated nutmeg, to garnish
1. In a small saucepan over medium heat, combine 1 1/2 cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes.
2. Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.
3. Wipe out the saucepan and return the milk to the pan over medium heat.
4. Meanwhile, in a medium bowl beat the eggs with the sugar for 2 minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently. Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about 4 to 6 minutes. Do not let the mixture come to a simmer or the eggs will scramble.
5. Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least 2 hours or until very cold.
6. To serve, divide the eggnog among 4 chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.
750-milliliter bottle fruity red wine, such as Beaujolais
1/2 cup fresh clementine or orange juice
1/2 cup unsweetened pomegranate juice
1/2 cup Grand Marnier liqueur
1 firm pear with the skin, cored and cut into 1/2-inch cubes (about 2 cups)
2 clementines or 1 orange, quartered lengthwise and thinly sliced crosswise
Seeds from 1 pomegranate
2 tablespoons superfine sugar
1. In a large bowl combine all ingredients and stir until the sugar has dissolved. Chill, tightly covered, at least 8 hours before serving.