Egg, Nog

by Garrett

Nog filled egg

Egg nog is a classic and delicious cold-weather drink. Unfortunately in today’s consumer society it has been relegated to the flabby, un-compelling, pre-packaged versions available next to the half and half and only during the holiday season. The original classic is incredibly simple to make and tastes infinitely better than any store-bought nog. Usually spiced heavily with nutmeg and cinnamon and combined with cognac, bourbon, or rum, egg nog is certainly a heavy drink. However, it’s delightful weight matches perfectly with the cold winter.

I knew I wanted to make some eggnog and share it with my internet audience, but every audience needs a show. I needed to finesse the presentation to make egg nog even more exciting. In the glass is a bit of cognac that is deeply infused with nutmeg, cinnamon, and vanilla. The egg is nested on some toasted pine branches, which provide a delightful and apropriate egg nog-drinking aroma. “But what’s with the egg?” you ask. Well it’s filled with egg nog of course! What better way to surprise your guests than to crack what appears to be an egg into their fine cognac, only to reveal your sleight of hand when luscious egg nog spills from the cracked shell!

Spilled egg nog

Want to know how to create this stunning presentation? This recipe is exclusively for Garrett’s Table newsletter subscribers. Signing up couldn’t be easier though! Simply click the link below and enter your email address to sign up for the free monthly newsletter. I will include the recipe and procedure for this egg nog in the next email newsletter (February 1, 2010). All email addresses are confidential and you can unsubscribe at any time.