Very few cocktails invoke the Norman Rockwell images of the holidays quite like the eggnog. Here, BourbonBlog.com shares our new holiday recipe by Mixologist Stephen Dennison that would make a grandmother proud, yet, you may substitute store-bought eggnog premix if salmonella is a concern.
Essential oils were used widely by soda jerks at the turn of the century for their flavor and preservability. In this recipe, we use just a drop to infuse a deep mint flavor to this variation of the holiday classic.
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The Pepper Mint Julep Nog
6 oz. Bourbon
8 Egg Whites
2 Tbs Granulated Sugar
2 oz Heavy Cream
1 Drop Food-Grade Mint Essential Oil
Freshly-Cracked Peppercorn, to Garnish
Pulverized Candy Cane, to Garnish (optional, see below)
Place eggs, sugar, cream and oil in a blender and blend thoroughly. Add Bourbon and blend until well-frothed. Serve.
To brûlée candy cane, dip rim in water and then pulverized candy cane. Melt with a brûlée torch. Dip into candy again, repeating the process until desired
appearance. This will pleasantly affect the tasting experience, as the candy will coat the lips.
You may heat the nog by warming it in a double boiler, or by microwaving it (sans sugared rim!) for 45 seconds per cup.
Food-grade essential oils can generally be found at New-Age or Wiccan shops. They may also be purchased online. They may be easily incorporated into
cocktails by adding 2 drops to a 1 cup water: 1 cup sugar simple syrup.
Article and recipe creation by BourbonBlog.com Mixologist Stephen Dennison