December 24th is more than just the day before Christmas—it’s also National Eggnog Day! While the traditional beverage is delicious on its own, who doesn’t love a twist on the classic? Here are three ways to enjoy an eggnog cocktail, and the holiday in style!
Shake up your National Eggnog Day holiday tradition with Ponche Crema, a Caribbean twist on a holiday eggnog recipe.
Recipe: Hyatt Regency Aruba
- 1 tsp. fresh nutmeg
- 1 ½ cups plus 2 tbs white rum
- 3 eggs and 3 egg yolks
- 1 tin condensed milk (about 1 ½ cups)
- 1 small tin evaporated milk (about 2/3 cup)
- 1 tsp. vanilla
Grate fresh nutmeg into 2 tbs. white rum and set aside. Beat eggs and yolks until light and frothy. Add condensed milk, an equal amount of rum (about 1 ½ cups) and evaporated milk and whisk until combined. Strain rum and nutmeg mixture into egg and milk mixture to ensure nutmeg grains do not find their way into finished product. Add vanilla. Pour mixture into the top of a double boiler and cook over gently boiling water, stirring constantly, until the eggnog liquid thickens (about 15 minutes). Set aside to cool.
Funnel into a decorative bottle and refrigerate indefinitely.
The Coquito is Puerto Rico’s take on eggnog, and is a coconut-flavored beverage that’s popular during the Christmas season and National Eggnog Day. It’s a perfect way to bring some island warmth and flair to cold winter nights. Below is an eggnog recipe from La Concha Resort, San Juan.
- 2 egg yolks, beaten
- 2- 15-ounce cans cream of coconut
- 1- 15-ounce can of evaporated milk
- 2- 14-ounce cans condensed milk
- 1/2 cup of rum
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon coconut (or vanilla) extract
Mix all ingredients in a blender. Refrigerate for about an hour before serving. Serve cold in a martini glass.
Soltado Sweet & Spicy Eggnog
This twist on an eggnog has a kick of spice, thanks to the Serrano pepper infused tequila. Don’t let the heat scare you-it’s the perfect contrast to an otherwise sweet treat.
• 3 oz. Eggnog
• 1 oz. Soltado Spicy Añejo Tequila
• 1 oz. Bourbon Whisky
• Cinnamon for garnish
In a shaker filled with ice combine eggnog, Soltado, and bourbon. Shake to combine until it’s frothy. Serve chilled with a dash of cinnamon.