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How To Make The Ultimate Eggnog Bar

Nog purists, look away. Things are about to get a little weird.

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Why not present your fellow nog lovers with a bevy of fantastically festive flavor options? Enter, the ULTIMATE EGGNOG BAR!

Macey Foronda

All you need is a pitcher of 'Basic Eggnog Base' (recipe below), a cocktail shaker, a 1.5 oz cocktail jigger, and an array of holiday-themed simple syrups (recipes below).

BASIC EGGNOG BASE

Makes 12 cups

Ingredients

12 egg yolks*

6 cups whole milk

5 cups heavy cream

1 tablespoon vanilla extract

Procedure

Pour all ingredients into a large mixing bowl. Beat vigorously with a wire whisk until all ingredients are combined and there is a thin layer of froth on top, about 30 seconds. Refrigerate until serving (don't make the base more than a couple of hours before you plan to serve it).

To serve, transfer cold eggnog base into a pitcher, and serve with flavored eggnog syrups (recipes below).

*Note: If you're worried about serving raw egg yolks, you can buy pasteurized eggs (they're 100% safe to eat raw). Click here to find out where to buy pasteurized eggs.

To flavor your BASIC EGGNOG BASE, here are five fun eggnog syrups. You'll probably want to make these at least a day in advance.

PEPPERMINT SYRUP

Makes 2 cups

Ingredients

1 cup granulated sugar

1 cup water

2 teaspoons peppermint extract

10 drops green food coloring

Procedure

Combine all ingredients, except food coloring, in a small saucepot over high heat, and bring to a boil, stirring occasionally. When the mixture boils, lower the heat to a simmer, and simmer, uncovered, just until the sugar dissolves, about a minute. Take the mixture off the heat, add food coloring and stir to spread the color around evenly.

Transfer into a bottle to serve. Syrup will keep, refrigerated in an airtight container, for up to 2 weeks.

PEPPERMINT EGGNOG

Makes 1 drink

Ingredients

1 cup basic eggnog base

1.5 oz peppermint simple syrup

Optional garnish: 1 mini candy cane, 1 teaspoon crushed candy canes

Procedure

Mix eggnog and syrup in a cocktail shaker, shake for 20 seconds, and pour into a serving glass. Sprinkle with crushed candy canes and garnish with a mini candy cane, if desired.

RED HOT SYRUP

Makes 2 cups

Ingredients

1 cup granulated sugar

1 cup water

1 tablespoon cinnamon

2 tablespoons crushed red pepper flakes

15 drops red food coloring

Procedure

Combine all ingredients, except food coloring, in a small saucepot over high heat, and bring to a boil, stirring occasionally. When the mixture boils, lower the heat to a simmer, and simmer just until the sugar dissolves, about a minute. Then, take the mixture off the heat, add food coloring, and let sit for 5 minutes. Strain the mixture through a fine mesh strainer.

Transfer into a bottle to serve. Syrup will keep, refrigerated in an airtight container, for up to 2 weeks.

RED HOT EGGNOG

Makes 1 drink

Ingredients

1 cup basic eggnog base

1.5 oz red hot simple syrup

Optional garnish: cinnamon

Procedure

Mix eggnog and syrup in a cocktail shaker, shake for 20 seconds, and pour into a serving glass. Sprinkle with cinnamon, if desired.

MOCHA SYRUP

Makes 2 cups

Ingredients

1 cup granulated sugar

1 cup strongly brewed coffee

2 tablespoons unsweetened cocoa powder

Procedure

Combine all ingredients in a small sauce pot over high heat, and bring to a boil, stirring occasionally. When the mixture boils, lower the heat to a simmer, and simmer, uncovered, just until the sugar and cocoa powder dissolve, about a minute, stirring occasionally. Take the mixture off the heat, let sit for 5 minutes. Strain the mixture through a fine mesh strainer.

Transfer into a bottle to serve. Syrup will keep, refrigerated in an airtight container, for up to 2 weeks.

MOCHA EGGNOG

Makes 1 drink

Ingredients

1 cup basic eggnog base

1.5 oz mocha simple syrup

Optional garnish: shaved chocolate

Procedure

Mix eggnog and syrup in a cocktail shaker, shake for 20 seconds, and pour into a serving glass. Garnish with chocolate shavings, if desired.

GINGERBREAD SYRUP

Makes 2 cups

Ingredients

1 cup granulated sugar

1 cup water

¼ cup minced fresh ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground ginger

Procedure

Combine all ingredients in a small saucepot over high heat, and bring to a boil, stirring occasionally. When the mixture boils, lower the heat to a simmer, and simmer 15-20 minutes, covered. Then, take the mixture off the heat and let sit for 5 minutes. Strain the mixture through a fine mesh strainer.

Transfer into a bottle to serve. Syrup will keep, refrigerated in an airtight container, for up to 2 weeks.

GINGERBREAD EGGNOG

Makes 1 drink

Ingredients

1 cup basic eggnog base

1.5 oz gingerbread simple syrup

Optional garnish: cinnamon stick OR gingerbread cookie, ground nutmeg

Procedure

Mix eggnog and syrup in a cocktail shaker, shake for 20 seconds, and pour into a serving glass. Sprinkle with a dash of ground nutmeg, and garnish with a cinnamon stick or a gingerbread cookie, if desired.

SALTED BOURBON-CARAMEL SAUCE

Makes 2 cups

Ingredients

1 cup granulated sugar

5 tablespoons bourbon, divided

½ cup heavy cream, at room temperature

6 tablespoons unsalted butter, cut into six pieces, at room temperature

½ teaspoon kosher salt

1 teaspoon vanilla extract

Procedure

In a medium sauce pot, heat sugar and 4 tablespoons bourbon over medium-low heat, stirring constantly, until sugar dissolves and the mixture is smooth. Increase heat to medium and stop stirring. The mixture should come to a boil. Boil for 6-8 minutes, swirling the pot every 30 seconds and wiping down the sides of the pot with a wet pastry brush (to prevent sugar from sticking to the sides and crystallizing).

When the mixture is thick and deep golden, remove from heat. Add the heavy cream slowly, whisking constantly (mixture will bubble), followed by the butter and salt. When everything is combined, stop whisking and let cool for at least 4 minutes, then add vanilla extract and the remaining tablespoon of bourbon.

Transfer into a jar or bottle to serve. Caramel will keep, refrigerated in an airtight container, for up to 2 weeks.

FYI, this caramel makes a really delicious homemade gift.

SALTED CARAMEL EGGNOG

Makes 1 drink

Ingredients

1 cup basic eggnog base

1.5 oz salty bourbon-caramel sauce

Optional garnish: cinnamon stick, ground cinnamon

Procedure

Mix eggnog and syrup in a cocktail shaker, shake for 20 seconds, and pour into a serving glass. Sprinkle with cinnamon and garnish with a cinnamon stick, if desired.

Before your holiday party guests arrive, set everything out on a table.

Macey Foronda

You might want to set it up near a sink, because that shaker will need rinsing (unless you're cool with your peppermint eggnog tasting vaguely of red-hots, which honestly sounds pretty delicious). Also, if you don't have a shaker you can always stir the nog and the syrup together with a spoon; it just won't get as frothy, and it might make a splashy mess.

Alternatively: Pack up your bar on a sleigh for mobile enjoyment.

View this video on YouTube

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BuzzFeed Food editors brought a sleigh full of eggnog over to Good Morning America. What was their favorite flavor? Check it out here.

Every. Tasty. Video. EVER. The new Tasty app is here!

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