Eggnog: Spirit of the season

Christmas is never complete without a little eggnog to ring in the perfect holiday cheer.

A traditional favourite, the classic holiday ingredients are rum, brandy, milk, cloves, nutmeg and cinnamon. However, some new twists are showing up such as adding cranberry and pomegranate juices, giving a bright, red holiday colour to the glass.

If you're hosting a holiday gathering, you likely have your own favourite version of this drink. However, it doesn't hurt to try something new this year.

Eggnog Latte

This coffee recipe is a perfect complement to a morning Christmas breakfast or works perfectly as a before- or after-dinner aperitif or digestif.

Yields one serving

Ingredients

¹/³ cup 2% milk

²/³ cup eggnog

1 (1.5 fluid ounce) jigger brewed espresso

1 dollop of whipped cream

1 pinch ground nutmeg

Method

Pour milk and eggnog into a steaming pitcher and heat to between 145°F to 165°F (65° to 70°C) using the steaming wand.

Brew the shot of espresso, then add to mug.

Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam.

Spoon foam or whipped cream over the top.

Sprinkle nutmeg on top.

Source: www.recipe4living.com

Brad Smoliak's Canadian Eggnog

Ingredients

12 eggs, separated

50ml (¹/⁴ cup) sugar

125ml (¹/² cup) maple syrup

1 (4 cups) whole milk

500ml (2 cups) 10 per cent cream

15ml (1tbsp) sugar

500ml (2 cups) whipping cream, whipped to soft peaks

750ml (3 cups) or more of rye whisky (try Endelton 1910)

Freshly grated nutmeg, to taste

Method

In a large bowl, whip egg yolks until pale yellow, then slowly whip in sugar and syrup. When mixture is thick and pale, slowly add milk and 10 per cent cream until well combined. Chill.

Meanwhile, whip egg whites until foamy. Slowly add sugar and continue whipping until stiff peaks form. Fold egg whites into cream-and-yolk mixture, then fold in whipped cream. Gently stir in whisky.

Garnish with freshly grated nutmeg. Will keep, covered and refrigerated, for up to 3 days.

Makes about 12 servings.