Make it at Home: Spiked Egg Nog

Monday. The official countdown to Christmas begins…are you ready? We’re so excited to spend Christmas hanging out with family enjoying laughter and good company {we seriously have the best time with our family}, family traditions, noshing on the delicious menu Aleah’s parents have put together, and sipping on some most excellent cocktails. Aleah and her mom prepped some Satsuma-cello {the recipe from Southern Living Magazine sounds so tasty} to enjoy over brunch. That is, unless it’s too strong. In that case it will be appropriate poolside!
We’ll be making egg nog as well this week, complete with a dash of cinnamon and nutmeg nested atop our little Leafy Italian Ruscus coaster sets. Darling, aren’t they? And so super easy to make.
Looks so enticing, right?
Enjoying a holiday cocktail must be done in a festive glass and topped with a candy-cane striped straw, don’t you think? It makes the cocktail just that much jollier.

Photos by Llanes Weddings for Valley & Co. {recipe by Valley & Co.}

 egg nog{Cooked Version}  – Makes 12 glasses

ingredients4 cups whole milk | 5 whole cloves | 12 eggs yolks | 2.5 teaspoons vanilla extract | 1 teaspoon ground cinnamon | 1 1/2 cups sugar | 2 1/2 cups Bourbon | 4 cups cream | fresh nutmeg to garnish


-Heat milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, on low until the mixture comes to a boil.

-In a large bowl, combine egg yolks and sugar and whisk together until light and fluffy. Whisk hot milk mixture {very slowly} into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not bring to a boil. Strain to remove cloves, and let cool. Stir in Bourbon, cream, remaining 2 teaspoons of vanilla. Garnish with fresh nutmeg and a pinch of cinnamon. Refrigerate overnight before serving.

What’s on your holiday dinner and cocktail menu?




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