Thank you!
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My favorite traditional-to-traditionalish holiday drinks are aged eggnog and boiled custard with bourbon, neither of which I should probably be drinking anymore.
That doesn’t look like enough egg to me in the boiled custard, though I could be wrong; to me it needs to be quite thick. That said … one of the interesting things to do with it if for some reason you have an iSi whipper thingie and CO2 cartridges is to carbonate your boiled custard. I don’t know how you’d do it for a crowd, but when it’s just me, I just pour some in, close it, charge it, leave it in the fridge for a few hours. It can’t get as carbonated as a coke, but it’s … interesting!
With the eggnog, sometimes I play around with the liquor, and unfortunately, the best one I’ve made was Angostura eggnog. It’s just what it sounds like. Instead of rum, I used the same quantity of Angostura bitters. When you add that much sugar and that much fat, it’s not bitter anymore, it tastes like a cookie. I’m not officially recommending it because it’s an expensive cookie, but I dug it.
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I’m intrigued by the eggnog angostura bitters combo. I’m going to have to try this.
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Is butterscotch popular in Ontario? It seems to have fallen out of fashion in the US. (I’d welcome a revival.)
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Butterscotch is still fairly popular in Butterscotch Ripple ice cream and as a topping on ice cream.
Butterscotch pudding, a staple when I was a kid 40 years ago, is now hard to find.
I haven’t seen a Butterscotch latte before.
I would say Caramel and Salt Caramel took over the space once filled by Butterscotch, Butter Rum, or Toffee.
On a tangent
I have seen some Toffee flavoured lattes lately.
Dalgona Latte uses a sponge toffee topping and that is popular at quite a few cafés in Toronto, especially Korean ones .
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I found a Butterscotch Latte recipe
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I invented a new drink.
the Egg Nog Frappé.
Mix 4 ounces of water with 1 tbsp Greek Nescafé, stir in 4 ounces of Egg Nog, and add ice.
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On the flip side, the only sweetened coffee I ever have aside from Vietnamese iced coffee with condensed coffee is a seasonal eggnog latte, from somewhere that makes it with actual eggnog rather than flavored syrup.
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I started adding Egg Nog to my drip coffee at home in 2020.
I don’t heat the Egg Nog like some coffee shops would for an Egg Nog latte, I just add a bit.
I don’t usually add plain sugar to my coffee at home.
I usually drink coffee with milk.
I occasionally add Egg Nog, maple syrup, or ice cream.
I have also added eggnog to my coffee at home, or at a party where both were on offer.
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I whipped up a batch of Alton Brown’s Aged Egg Nog back in October. I haven’t tried it yet this year but I’ve made it for many years and it is DELISH. Today I’m going to make a batch of Serious Eats’ Coquito.
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Agreed, it is indeed really nice - and even better IMO if you dose it with a small splash of e.g. ruby port or peach liqueur when you drink it. This gives it a bit of brightness and a subtle fruity vibe. (Don’t overdo it.) Cherry could work well here too, now that I think about it…need to make some so I can experiment more.
Also fun: You can age that stuff for a very long time! I had one batch going for six years a while back. Interesting thing there is that the second year it becomes harsh and awful; the alcohol takes over. And then it smooths out again and by year four it’s velvety and amazing.
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oooh I like the idea of the peach liqueur in it! I thought I had some but turns out it is triple sec. Oh well.
I believe you can keep it going for years because there’s so much booze in there. Microorganisms don’t stand a chance! That being said I usually have it polished off by Christmas.
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I’m looking forward to a little eggnog, a little hot buttered rum and a little Tom & Jerry, all non-alcoholic.
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