Coffee Nog: A Recipe for Eggnog Coffee for Christmas

Coffee Nog: A Recipe for Eggnog Coffee for Christmas - Coffee eggnog of varying sorts has been around for centuries, but has changed to keep up with the times. Once considered a standard in many countries around the world near the holidays, the fame of eggnog really took off in America due to its creamy, sweet, and often potent, pungent flavor. In trying to select three that I felt could give you, the reader, the best variety (so you could choose your nog based on your mood), I decided upon an old favorite (chocolate), a new twist (cherry vanilla), and the good 'ole standby basic nog with my own flavorings tweaked just a bit. This first tasty twist on an old traditional favorite is sure to satisfy chocolate fanatics in the gang. By adding a twist of caramel it makes for a teasingly homey taste that will keep 'em coming back for more. I only make this one when I'm feeling really industrious or at the holiday time when I get a little carried away with the kitchen. It takes a little more work to mix and fluff your own, but man is the end result worth it. So let's get started. Give it a try and let me know what you think!

Chocolate Caramel Iced Nog
You will need to make the chocolate whip cream and the nog separately and allow them to get really good and chilled before proceeding with the final mixture.

Step 1: - the chocolate caramel

2 teaspoons Hersheys cocoa or brand of your choice
2 - 2 ½ tablespoons granulated white sugar or equivalent of alternatives such as organic, alternative sweeteners, or a I've also used a light corn syrup when the sugar bucket gets too low
1 cup heavy whipping cream
½ tsp vanilla
1 tsp caramel flavoring

Now, put everything together except the cocoa and beat it like crazy, kind of like meringue, until you get the stiff peaks. Then you need to beat in the cocoa. Let the mixture chill for an hour or more then re-beat until nice stiff and chocolaty.

Step 2: - the Nog (making the Nog)

4 cups 2% milk
2 large or 3 medium eggs
½ tsp vanilla
½ tsp nutmeg & cinnamon
7-8 tablespoons granulated white sugar or substitute of choice in calculated amount
4 cups brewed coffee of choice (no flavors)

If desired: liquor of choice from light or dark rum, bourbon, some like brandy or sherry as well. Me, I prefer the dark rum. It just seems to cap off the taste of the chocolate caramel to come.

Beat your eggs until they froth up pretty good. It may help to have them warmed slowly or at room temperature. While frothing the eggs add in the sugar and get it dissolved. With a wire whisk, whip in the rest of the ingredients including your alcohol of choice. Now pour into pitcher and refrigerate until ready to serve.

When ready to serve remove latte and nog from the refrigerator. Pour both into a large mixing bowl reserving 1 cup of the latte mix for dolloping on top. Now, mix the latte and nog with wire whisk until smooth, pour into large mugs, top with a dollop of chocolate caramel, sprinkling with cinnamon if so desired and drink up. Your guests will brag for years over your ingenious ideas and wonderful culinary skills. They will also be begging for more so if using large mugs expect 10-12 from this batch. If small you can double the amount of servings. Most importantly, if anticipating a shortage, make more.

Cherry Vanilla Cofnog - the nog of younger generations

1 jar maraschino cherries w/ ¼ cup cherry juice separated out
2 tsp vanilla
2 eggs
1 ¾ cups low fat milk
¼ tsp cinnamon & ¼ tsp nutmeg or just one per your preference
4 tablespoons granulated white sugar or substitute in proper proportion
4 cups of coffee (my taste with this particular cofnog is either a French vanilla or a stout full body)
A spike of rum - if over the age for imbibing. Rum 1 -3 oz. adjusted per your choice on strength.

Beat eggs and sugar together in a bowl until good and frothy, add vanilla and then the milk and cherry juice. Just as you have whisked it all together really good then add in your spices if you prefer them. After all is said and done and mixed well, you may add the rum. Add to coffee in proportion to your taste, then one final good stir and your ready to bottoms up. Be aware though, it's best if you can stand to let the nog chill for 2 hours in the refrigerator to be at top flavor. When ready to serve pour into chilled mugs and top with a whipped topping and a maraschino cherry.

Now for the nog of the hour. This is a much more traditional and simpler coffee nog, but sure to be just as pleasing to the buds

.Nog Coffee w/ a double kick

Nutmeg (optional)
2 cups store bought egg nog of choice. The better the nog the better the cofnog.
½ cup dark rum
2 tablespoons brandy
2 cups strong coffee (Espresso, Cuban, Cajun)
Spray whipped topping

While coffee is preparing, warm your egg nog, but don't boil. Remove from burner and add rum and brandy. While all is still nice and warm mix with the coffee, pour into mugs, spray on your topping, and sprinkle with nutmeg if desired.

Short and simple, but sweet and stout. This one is sure to please even the toughest nogger.

Traditions

Around for centuries, eggnog has been mixed and made, warmed and chilled in just about every concoction you can probably imagine. According to Christmas Lore, eggnog has been around for centuries dating back as far as the 1600s. This is a traditional drink along with hot apple cider and of course hot chocolate in many families, including my own.

A really good idea when planning a get together is to plan ahead of course, but also to plan simple treats to go along with the nog of choice. My friends and family have a diversity of tastes so I have an array of Christmas goodies on hand to go with the nog.

Choices I've found to be highly favored are: simple sugar cookies, warm scones, and a long time family favorite an eggnog spritz cookie which is sure to melt in your mouth and leave memories for years to come.

Eat up, drink up and enjoy.

References:
Christmas Lore; http://www.christmaslore.com/the_history_of_eggnog_at_christmas.html