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Scratch Eggnog

Unable to find an acceptable way to combine them, the Noggy & Nice is our homage to an eggnog latte. At our former coffee shops, we made our eggnog in-house from scratch and we found it better to highlight it separately. Served with an expertly pulled shot of our Black Squirrel Espresso, we encourage sipping from each in succession for a festive experience!

Also, we would be remiss if we did not implore you to enjoy this delicacy warmed, with a bit of rum or brandy and a touch of fresh-grated nutmeg. Holiday cheer, indeed! Make your own eggnog today!


what you need

  • 4 eggs, separated
  • 1 cup half & half
  • 2 cups whole milk
  • 1/3 cup +1 tsp sugar
  • 1 tspĀ Blackstrap bitters
  • Freshly grated nutmeg

How to Make Your Own Eggnog

  1. With a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites with 1 tspĀ sugar until stiff peaks form. Set aside.
  2. In a separate bowl, mix egg yolks and 1/3 cup sugar until well integrated (the yolks will lighten in color and the mixture will fall off the beater in ribbons).
  3. Add milk, half & half, and bitters to the yolks & sugar mixture. Stir to incorporate. Add egg white mixture and gently stir until combined.
  4. Store your eggnog in a 1-quart glass jar with a screw-top lid. This recipe yields just enough to fill one jar. Refrigerate and consume within 42-72 hours. Always serve with freshly grated nutmeg on top.

Build a Noggy & Nice

Pour 4 ounces of your fresh eggnog into a small glass and grate some nutmeg over the top. Use a home espresso machine to pull a shot of the good stuff and serve it alongside the eggnog.

Build a Cheery Nog

In a small saucepan by add 0.25 ounce Fernet Branca, 0.75 ounce aged rum or brandy, and 4 – 5 ounces of eggnog. Gently warm to a simmer and whisk to incorporate. Pour into a festive glass mug and garnish with freshly grated nutmeg. Enjoy!

Photo of Jackson O'Brien

Published by Jackson O'Brien on December 8, 2017.

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1 mug / day
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3 mugs / day
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