What Would Santa Drink: Eggnog & Champagne Punch Recipes

Entertaining for the holidays? Here are two drinks you can make for guests that will make any party a fun one!



 

Suppose, for a moment, the holidays were your life. Perhaps, it’s your calling to deliver toys around the world and you spend most of the year getting ready for one bustling night in December. Sure, you’ve been pulling it off successfully for eons, but it’s always a frantic twenty-four hours and that’s why your holiday nightcap is so important.

The problem is what should it be? Eggnog is always a winner. With just a hint of nutmeg and some quality rum you know it’s guaranteed take the chill off.

But wait, you also love a good Champagne punch especially when it features the 3 C’s – Champagne, Cointreau and Chambord along with, some freshly squeezed juices, and maybe some alcoholic Ginger Beer for serious spicy snap. Why not? It’s only once a year.

Hmm, perhaps you want to celebrate a job well done with some rare Caol Ila 15-year, the unpeated Scotch from one of the most famously peaty Islay distilleries.

If you’re feeling super extravagant you might be tempted to reach for the Macallan 18. You can sit for 10 minutes, pondering the aerodynamics of flying reindeer, and still not exhaust the fruit, spice, herb and flower flavors and aromas that arise.

Or maybe it’s time to break into your stash of Port wine? This red wine fortified with brandy is perfect for winter, and you have some 1994 from Warre’s that you’ve been enjoying this month to help wind down, and next to that is the very special Taylor Fladgate 40-Year Tawny.

Decisions, decisions. Whatever you decide to drink one thing is for certain you’ll need to toast a job well done. 


   EGGNOG FOR 12

   You can tinker with the ingredients to increase the volume. This is far, far better than buying any of the pre-made, bottled Eggnogs.

   4 Cups Milk (Use Whole if you can)

   5 Cloves

   ½ Tsp Vanilla Extract

   1 Tsp Ground Cinnamon

   12 Egg Yolks, Separated

   1 ½ Cups Sugar

   2 ½ Cups Golden or Dark Rum (or Bourbon)

   4 Cups Cream

   2 Tsp Vanilla Extract

   ½ Tsp Ground Nutmeg

 

   Combine the first four ingredients in a saucepan and gradually bring to a boil. Let the mixture boil for a moment, then turn down heat to keep hot.

   Combine egg yolks and sugar in a large bowl. Whisk until the mixture is frothy. Add the hot milk mixture to the eggs. Add the contents of the bowl to a medium saucepan over medium-low heat. Do not let contents come to a boil. Stir constantly until the contents have thickened. Strain to remove the cloves, then let the mixture cool for about an hour.

   Once cool, stir in the last four ingredients and let set in the refrigerator overnight. Serve and enjoy!


   TOP NOTCH CHAMPAGNE PUNCH

   Again this makes about 12 servings, but it is easily doubled if you have space.

   1 Cup Cointreau (or Triple Sec)

   1 Cup Cognac (or Brandy)

   1/2 Cup Chambord

   2 Cups unsweetened pineapple juice (or other tropical juices other than grapefruit)

   1 Quart chilled ginger ale

   1 Cup ginger beer (optional – adds a little heat and spice)

   2 Chilled 750-ml. bottles Brut Champagne (or other Brut sparkling wine)

   Sherbet or Tropical-flavored Ice Cream (optional)

 

   Combine the first four ingredients in a bowl and allow to sit overnight. Add contents to a fancy punch bowl and mix in remaining ingredients. Add ice cubes to keep cold. Top a glass with some Sherbet or Ice Cream as desired.