We like egg nog. We’ll make no apologies for that. If you’re one of these people who does not like egg nog, look at this, because that’s all we can do for you today.
For the rest of you, we’ve come up with a damn near perfect way to mix up an egg nog cocktail that’s actually thinner than pea soup, and tastes so good you might even drink more than one of them.
As a bonus, this mix is a great way to use leftover coffee. We have leftover coffee in out home pot nearly every day (which doesn’t end up burnt and tarry because we bought a very good coffee maker) and we hate to see it go to waste, which it usually does.
The Chop’s Egg Nog Recipe
- 1 part liquor
- 1 part egg nog
- 1 part cold coffee
- a dash of simple syrup
Pour it all over ice and shake the hell out of it. Strain it over new ice. Swear at relatives, ruin Santa myths and topple Christmas trees accordingly.
Step 1 calls for “liquor” because you have a few choices here. We’ve tried this recipe with bourbon, brandy, and dark rum to good effect. Each base liquor is dramatically different, and although the Chop prefers bourbon the year round, our favorite take on this recipe was when it was mixed with the Kraken dark spiced rum.
Do not, we repeat, for the sake of the little baby Jebus at Christmastime do not use light rum, vodka, blended whiskey, or anything else that’s not a very sweet, very brown liquor. Bourbon, brandy, and dark rum… it’s all you want for Christmas.
Shake yourself up a few of these and the only worries you’ll have this holiday are remembering which wills you’re named in, and whether she’s you second cousin or your third cousin twice removed by marriage.