Just in time for the holidays, EGGNOG y’all! This week Brad takes us through his boozy eggnog recipe and the (interesting) history behind the beverage. Jules puts a spin on the White Russian by adding eggnog and it delivers. Stick around for tips to spruce up your holiday drinks. 
(Killer) Eggnog Recipe for about 12 servings
1 lbs of sugar
6 eggs
16oz Bourbon
8oz Jamaican rum
8oz Cognac
24oz heavy cream
16oz Whole Milk

Separate eggs into 2 mixing bowls

Beat yolks with sugar so they are smooth - hand mixer is a good friend here

Slowly stir in bourbon and rum into yolk mixture and chill for 2 to 3 hours

Stir in milk, cream, and cognac

Beat egg white to peaks and fold into mixture

Back in the fridge or in your belly

Garnish with grated nutmeg when serving
Eggnog White Russian, for those who want to elevate their nog sipping
1.5 oz vanilla vodka
1 oz coffee liqueur
1/2 oz amaretto liqueur
Eggnog, froth to top


In a glass with a large cube add vodka, coffee liqueur, and amaretto

Stir to chill ingredients

In shaker tin or mixing glass, add 2 oz of eggnog and froth with hand frother or dry shake

Top drink with frothed eggnog

Garnish with fresh cinnamon dusting 


TIP: Making holiday themed ice

The Art of Drinking
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Brad 
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