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    Posted on Dec 23, 2013

    How To Make The Ultimate Eggnog Bar

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

    Graphic by Chris Ritter / Photo by Macey Foronda

    Eggnog is delicious and festive, just the way it is.

    Macey Foronda

    But, this Christmas, why not shake things up a little bit?

    televandalist.com

    Yes, literally.

    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).

    The backbone of the Ultimate Eggnog Bar is the BASIC EGGNOG BASE:

    Graphic by Chris Ritter / Photo by Macey Foronda

    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.

    Graphic by Chris Ritter / Photo by Macey Foronda

    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.

    Graphic by Chris Ritter / Photo by Macey Foronda

    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.

    Graphic by Chris Ritter / Photo by Macey Foronda

    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.

    Graphic by Chris Ritter / Photo by Macey Foronda

    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.

    Graphic by Chris Ritter / Photo by Macey Foronda

    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.

    For every glass of flavored nog, pour 1 cup eggnog base and 1.5 oz flavored eggnog syrup into a cocktail shaker.

    Macey Foronda

    If you want to add rum or bourbon (absolutely recommended), now is the time.

    1.5 oz of dark rum or bourbon per drink is the way to go.

    Shake vigorously for at least 15 seconds so that everything's nice and frothy, then pour your nog right into a glass.

    Drink up!

    Macey Foronda

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

    View this video on YouTube

    gma.yahoo.com

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