Category Archives: Thanksgiving

Eggnog Around The World: Cultural Eggnog Recipes

…..Only four calendar days left until the big day. Have you finished your Christmas Shopping? After dealing with the madness that is holiday shopping, there is no better way to wind down than enjoying a tasty glass of Eggnog.  Depending on where you’re from, eggnog can either be a myth or a tradition in your household. For myself, growing up in the Midwest there is no other way to celebrate the coming and going of Christmas than sitting around watching holiday specials, spending time with family with a large (emphasis on large) cup of delicious eggnog. For those of you unfamiliar, eggnog is a sweetened dairy based drink largely associated with the winter months and holidays. Commercial eggnog has become widely popular these days and is usually found at your neighborhood grocery. Nog as “most” of us know it to taste is the common recipe used in the U.S. and Canada, but if you ever spending the holidays out of the country and ask for some, you might notice it doesn’t taste the same. Don’t worry, people from different countries don’t look the same, sound the same, so of course they don’t make eggnog the same way. Lucky for you they are all delicious and I’ve searched high and low to find them all and share with you today. Try them all and see which you prefer.

Old Fashioned Egg Nog

6 eggs
1 cup sugar
1/2 tsp vanilla
1/4 tsp nutmeg
2 cups milk
2 cups heavy whipping cream
3/4 cup brandy
1/3 cup dark rum

Chill everything before starting, for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in brandy, rum, cream and milk. Chill again, and serve eggnog cold.

Eierlikör (German Eggnog)
1 cup milk
1 cup cream
3/4 cup sugar
1 vanilla bean, split lengthwise
5 egg yolks
1/2 cup vodka
1/2 cup brandy

Heat milk, cream sugar and vanilla bean to about 160°F (use a food or meat thermometer to measure temperature). Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly. Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step. Stir over low heat, keeping the temperature at about 160°F, or 70°C, for 5 to 10 minutes. Remove from heat and cool slightly. Add both alcohols and stir until well mixed. Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids. Refrigerate overnight before drinking out of small cups or egg cups.

Rompope( Mexican Eggnog)
4 cups whole milk
1 cup white sugar
2 teaspoons vanilla extract
1 3″ cinnamon stick
12 egg yolks
2 cups white rum
1/4 cup ground almonds (optional)

In a large saucepan, combine the milk, sugar, cinnamon and almonds (if using). Bring the mixture to a boil and then reduce the heat and simmer for 15 minutes. Cool to room temperature. Remove cinnamon stick and strain mixture if desired. Beat egg yolks until pale yellow and doubled in volume. Whisk the cooled milk mixture and return the resulting custard to the saucepan. Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Cool completely, then add rum and refrigerate. Allow rompope to age at least 24 hours before serving.

Crème de Vie(Cuban Eggnog)
1 cup water
2 cups granulated sugar
1 can evaporated milk
1 can sweetened condensed milk
8 egg yolks, beaten
1 teaspoon vanilla extract
1 cup rum

Combine water and sugar and boil to make simple syrup. Cool.
Add evaporated and condensed milk and vanilla extract to yolks. Mix well. Add syrup and rum, stirring all the while. Strain mixture through all through cheesecloth.

Advocaat ( Dutch Eggnog)
10 egg yolks
1/2 teaspoon salt
275 gram sugar
4 deciliters Cognac
1 1/2 teaspoons vanilla extract

Beat egg yolks with salt and sugar, until the mixture is thick and creamy. Add cognac. Then put the mixture into a double saucepan. Heat on low. Keep stirring gently until the Advocaat is warm (not hot) and thick. Remove from the heat and stir in vanilla extract. Advocaat is supposed to be eaten with a spoon. It can also be topped with whipped cream.

Coquito (Peurto Rican Eggnog)
2 cups Water
8 3 inch cinnamon sticks
6 Large egg yolks
3 12 oz Cans of evaporated milk
2 Cans Coconut milk
3 14oz Cans sweetened
3 cups White rum

In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature. In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon – about 10 minutes (DO NOT BOIL). Set aside to cool slightly. When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve

None of these tickle your fancy? Don’t worry, you can add, subtract and interchange as much as you would like to fit your tastes. Some popular recipes don’t even include eggs (Google it). Have a recipes you would like to share? Feel free to contact me and let me know. Don’t forget to leave some for Santa !

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Who Doesn’t Like Cider?: Thanksgiving Cider Cocktails

Still haven’t decided what you’re drinking this Holiday? Here’s a secret, you can’t go wrong with cider. Granted apples and apple cider are now widely available all year round but nothing says fall and reminds me of the Holiday season quite like warm apple cider. If you’re unsure what to make to satisfy multiple taste-buds, here are some excellent recipes each unique in their own way but focused around warm apple cider.

Gingerbread Apple Martini (Courtesy of master mixologist Dale DeGroff)

  • 1 oz. vanilla vodka
  • 2 oz. Canton Ginger Liqueur
  • 2 oz. apple cider
  • Several drops lemon juice
  • Orange zest
  • Agave syrup
  • Graham cracker crumbs

Rim a cocktail glass with agave syrup and graham cracker crumbs. Combine the remaining ingredients except for the orange zest in a shaker half-filled with cracked ice, and shake to chill. Strain into the prepared glass, and top with freshly grated orange zest

Canadian Stone Fence

  • 2 oz apple cider
  • 1/2 oz triple sec
  • 1 1/2 oz Canadian Club Whisky
  • 1 tsp sugar syrup

Mix all ingredients with cracked ice in a shaker or blender. Strain into a chilled cocktail glass.

Cozy PAMA Cider (Courtesy of Pama)

3 Oz Hot Apple Cider
Super Fine Sugar
Orange Peel Spiral

Heat white wine glass with hot water. Empty. Rim with Cinnamon and Super Fine Sugar.  Add PAMA and Hot Mulled Apple Cider. Garnish with Orange Spiral.

The Apple SideCar

2 oz. Calvados Brandy (Or suitable apple brandy)
1 ½  oz. apple cider
½  oz. Amaretto
splash fresh lime juice
dried apple slices for garnish
Pour first four ingredients into a mixing glass. Add ice to mixing glass and shake for 10-12 seconds. Strain into a chilled martini glass with a salted rim, add dried apple slices for garnish.

Kings Cider (Courtesy of Crown Royal)

  • Crown Royal – 1 1/2oz
  • Cider – 1 oz
  • Honey – 1/4 oz
  • Lemon Juice – .1/4 oz

Serve warm. Top with cinnamon & garnish with cinnamon stick.

Hot Apple Toddy (Classic Cocktail W/ an apple twist)

  • 2 oz Apple brandy
  • Hot Apple Cider
  • 1 tsp sugar
  • lemon wedge for garnish
  • cinnamon stick for garnish
  • 2-3 whole cloves for garnish


Hopefully I made life a little easier and guided you towards something to share with your family this Thanksgiving. If not, try one of these wonderful Recipes courtesy of Wild Turkey. If warmer drinks aren’t up your alley maybe cool off this Thanksgiving with an Iced Pumpkin Latte.

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Posted by on November 22, 2010 in Holidays, Thanksgiving


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A Wild Turkey Thanksgiving

Only a few days left before we find ourselves surrounded by friends, family, and food. But what would Thanksgiving be without a few festive cocktails to help wash down that turkey. Nothing says Thanksgiving like Bourbon so here are a few cocktails courtesy of Wild Turkey and Master Sommelier Fred Dexheimer.

Smashed Pumpkin

1 oz Wild Turkey 101
1/4 oz almond liqueur
1/4 oz cinnamon schnapps
2 oz pumpkin pie filling
1/2 oz heavy cream

Puree or froth pumpkin pie filling with heavy cream. Mix with other ingredients in a shaker with ice; shake well and strain into a martini glass. Rim with crumbled graham crackers and a cinnamon stick; top with a dash of cinnamon or nutmeg.

Pass the Turkey

1.5 oz Wild Turkey 101
2 oz apple cider
1 tbs cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme

Gosh Yam It

1.5 oz Wild Turkey 101
1.5 oz sweet potato puree (see below)
1.5 tsp maple syrup

Cook yam/sweet potato in microwave with a small amount of butter, then add to blender to puree. Mix puree with Wild Turkey. Heat syrup in microwave, add to Wild Turkey/puree mixture, shake with ice and pour into glass. Garnish with a toasted marshmallow.

Recipes courtesy of Wild Turkey

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Posted by on November 22, 2010 in Thanksgiving, Whiskey


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Cocktail of The Week: Iced Pumpkin Latte

This weeks featured cocktail is yet another in honor of Thanksgiving which is right around the corner. I don’t know about you but my belt is already unfastened. Here’s a perfect cocktail to get the day started as you’re preparing a spectacular feast for your family , or as an after dinner treat to help you wind down.

Iced Pumpkin Latte

  • 1 ounce  Russian Standard Vodka
  • ¾ ounce Kahlua coffee liqueur
  • ¾ ounce Hiram Walker Pumpkin Spice Liqueur

Build over cubed ice in a 12- to 14-ounce Collins-style glass


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Cocktail of the Week: The Turkey Trot

This weeks featured cocktail is the “Turkey Trot”. It’s officially November which means Thanksgiving is right around the corner. In fact to celebrate my second favorite holiday,I will continue to feature Thanksgiving themed cocktails throughout the month. Before you know it we will all be surrounded by family and friends loosening our belts and watching the cowboys/lions play football. If you’re looking to spice things up at this years family gathering make sure to give this one a try. This is my own take on a great holiday cocktail but feel free to play around with the ingredients and brands as you see fit.

Turkey Trot

1 1/2 oz Makers Mark Bourbon
2 oz Sprite
2 oz Ocean Spray cranberry juice

Add ingredients one by one into a highball glass filled with ice starting with the bourbon, followed by the cranberry and finishing with the sprite. Stir and drink. For some added fun try swapping out the cranberry with cran-apple juice for another spin on the fall flavored cocktail.

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Cocktail of the Week: Pumpkin Margarita

Fall is finally here so it’s time we start drinking like it ! Here is this weeks cocktail feature, a delicious and festive pumpkin margarita. Enjoy.

1.5 oz Don Julio Anejo Tequila
1 oz Hiram Walker Pumpkin Spice Liqueur
1 oz Orange Juice (or Triple Sec if you prefer a stiffer drink)
3/4 oz Simple Syrup
Sprinkle of Cinnamon
Orange Wedge

Add tequila, Pumpkin Liqueur and OJ into a shaker and shake well. Pour over ice. Sprinkle cinnamon on top and garnish with an orange wedge.


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