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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Ooh the sherry is a great idea. But what kind to use? ChatGPT tells me that sweetened sherry wasn’t common during colonial times, so (if you trust that!), I’m thinking oloroso for maximum flavor impact. Anyone alternate thoughts?
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