Categories
Brandy Mixology Rum Whiskey

Spiking the Egg Nog

My sister wrote to me yesterday to ask about adding liquor to store-bought egg nog. While I highly recommend making your own egg nog — it just tastes so much better than the stuff from the store — I realize a lot of people don't want to put in the time to do this.

In that case, you definitely want to add some spirits to your nog. Otherwise, the stuff is just nasty, with no redeeming alcoholic kick. But what kind to add?

Bourbon is the traditional accompaniment to egg nog, and it works well. Don't bother putting anything too expensive in it — the subtleties of the taste will just get lost. So use something like Evan Williams Black Label and you'll be off and running. If you want to go a little more upscale, you could always use Buffalo Trace.

There are some people, however, who are put off by the flavor of bourbon. For them, I would recommend using brandy as the spirit in your egg nog. You could go with a VS Cognac, although probably even that is overkill. Buy a bottle of good, cheap French brandy — Raynal VSOP is excellent and under $15 — and your nog will be more than worth drinking.

Your third option is rum. I love rum, and I do sometimes have it in my egg nog, but I don't think it works as well as brandy. It makes a nice change of pace, but it wouldn't be my go-to selection. If you do want to use rum, I would recommend a gold/dark Jamaican variety. Appleton VX would be great, but Coruba or Myers would work in a pinch.

The other question is: how much to use? This really depends on you. I would recommend something around 2 ounces of spirit per cup of egg nog to start. (Basically, one shot per mug.) You can always add more if you like it a little stronger.

Merry Christmas!

Categories
Drink Recipes Rum

Recipe: Coquito (Puerto Rican “Egg Nog”)

Want to try something new for your holiday libation this year? Mix up a batch of Coquito! This is the traditional Puerto Rican version of Egg Nog, and it's muy delicioso.

 

Coquito (Puerto Rican “Egg Nog”)

1 can Coconut Milk
1 can Evaporated Milk
1 can Sweetened Condensed Milk (minus 2 ounces)
6 Egg Yolks
1 ½ Cups Rum
½ teaspoon Cinnamon, plus more for Garnish

Whisk or blend together the egg yolks and rum until well beaten.* Add equal amounts of the three milks, plus the cinnamon, and mix until combined.

Pour into glass bottles with stoppers and refrigerate. It should keep for at least a week. (And probably much longer.)

Sprinkle with freshly-ground cinnamon before serving.

Adapted from a recipe by author Sarah McCoy (handed down from her abuelita, Maria Esparra Norat).

*There is always some risk to consuming raw eggs. However, the risk is very small, and combining them with the alcohol in this fashion makes it even smaller.

 

This Coquito is very easy to make and delicious. I whipped mine up in the blender — the only drawback was that it was more liquid than the carafe could hold, so I had to do it in batches. Next time I'd probably do it in a bowl with the mixer.

You should probably make this with a Puerto Rican rum, just to be authentic. Either white or gold would work, although I think white is more traditional. I'm not a fan of Bacardi (the most common Puerto Rican rum), but you could try Don Q or Ron del Barrilito.

There are endless variations you can make with this same basic recipe. You could add nutmeg, vanilla, banana, more rum, whatever you like.

¡Salud, amor y pesetas!