If I were asked to name the five foods that most represent Thanksgiving and Christmas, my list would likely match what many North Americans choose: cranberry sauce, pumpkin pie, turkey, cookies and eggnog. While I enjoy each of those treats, eggnog holds a special place in my heart. Where others imagine sugarplums, I picture gleaming punch bowls of creamy, spice-flecked eggnog.
I am not picky about eggnog. I enjoy it in every form—from the light yellow, kid-friendly carton variety to the thick, deeply colored homemade version spiked for adults. I’ve even tried rice and soy versions; the key with those is to accept them as “nog-like” rather than true traditional nog. After sampling many variations, I realized why I love eggnog so much: it feels like magic.
Eggnog packs a kind of comforting enchantment. It evokes the warmth of being close to loved ones you don’t see often, stirs memories embedded in our holiday traditions, and seems to enhance everything around it. Food tastes richer, lights appear brighter, and moments feel more meaningful when eggnog is involved.
This recipe is for grown-up eggnog lovers.
Eggnog liqueur captures all that is wonderful about eggnog, with an added boozy kick. It needs at least two weeks of resting time in the refrigerator before serving, so plan ahead if you want it ready for holiday gatherings. There are worse ways to spend an evening than relaxing by a wood stove with a good book and a small glass of this creamy liqueur—perhaps paired with a sweet bite or two.
A small glass is enough: this liqueur is rich, velvety and deceptively easy to drink.
Eggnog Liqueur
Inspired by the Advocaat recipe in Classic Liqueurs by Cheryl Long and Heather Kibbey
Ingredients:
- 1 1/4 cups brown sugar (lightly packed) or raw sugar
- 1 vanilla bean, sliced lengthwise
- 1/2 teaspoon orange extract
- 1 cup vodka
- 5 whole eggs
- 1 additional egg yolk
- 2/3 cup evaporated milk
- Freshly grated nutmeg, a generous scraping
Using the blunt edge of a knife, scrape the seeds from the vanilla bean and add them to a blender. Set the scraped vanilla pod aside for another use.
Add the brown sugar, orange extract, vodka, whole eggs, extra yolk, evaporated milk and the grated nutmeg to the blender. Blend on high for about 45 seconds, until the mixture is thoroughly combined and smooth.
The mixture will be slightly frothy after blending; keep that in mind when choosing your storage container. Pour the liqueur into a clean bottle or a canning jar with a tight-fitting lid.
Refrigerate and allow the liqueur to mellow for at least two weeks before serving. The flavor smooths and deepens with age, and the color will become richer over time. If you use eggs from backyard hens or farm-fresh eggs, the liqueur may develop an almost orange hue. Stored in the refrigerator, it will keep well for up to two months.
When ready to serve, garnish with a dusting of freshly grated nutmeg and a dollop of whipped cream, if you like. A splash of eggnog liqueur over pound cake or a light dessert can be heavenly—the liqueur soaks in and adds a warm, spiced richness that elevates simple sweets.
Tip: Don’t toss the emptied vanilla pod. Put the scraped pod in a jar with a couple of cups of plain sugar, seal it tightly, and store it in a dark place. Within a week you’ll have fragrant vanilla sugar. Replenish the jar as you use it by adding more sugar and shaking; you’ll have a long-lasting, naturally flavored sugar to use in baking, coffee or cocktails.