Southern Eggnog Martini

 Southern Eggnog Martini

Christmas is in full swing and earlier than ever! Decorations are up and Christmas music is playing all over the airwaves, except my house. I have fallen behind the ball this year in terms of Christmas cheer and have some catching up to do. I can blame an early Thanksgiving all I want, but it still doesn’t help me get my tree up and house decorated. There is one thing that will bring out my holiday spirit – eggnog! A family tradition for me and staple at every Christmas party for as long as I can remember is home-made eggnog. Yes, against all doctors warnings, I drank unpasteurized (virgin) eggnog as a child. It’s amazing I’m still alive to tell the tale!

I know that a lot of people are turned off by eggnog because it seems strange to drink a raw egg product and others just are not fans of bourbon. My Southern Eggnog recipe is perfect for those of you who shy away from bourbon.  With the added pecan liqueur you get the same punch without the bourbon slap in the face. For those of you who are still afraid of the raw egg, you can “cook” this recipe by tempering your eggs with hot milk, but I did not. This recipe is great because it’s easy to make a big or small batch, depending on your purpose. This martini is sure to bring out your holiday cheer.

Southern Eggnog Martini
*makes approximately 8 martinis

4 eggs
1/3 cup + 1 Tablespoon sugar
1 pint whole milk
1 cup Heavy cream
10 oz. Praline Pecan Liqueur
8 oz. Buffalo Trace (or other favorite) Bourbon
1 Teaspoon fresh grated nutmeg
Candied Pecans (for Garnish), optional

For the eggnog base, crack your four eggs into the blender, cover and turn on high. After about 30 seconds, open the center cap on the top and slowly add your sugar. Allow that to blend for 1-2 minutes, until the mixture is a pale yellow and creamy. Next, through the center cap, add your milk and cream and blend until thoroughly mixed, about 2 minutes. Pour into a sealable container and cool.

In a shaker tin with ice, add 1 oz. bourbon, 1 ¼ oz. pecan liqueur and about 3 oz. eggnog base. Shake vigorous so it gets nice and frothy. Strain into a chilled martini glass and garnish with a sprinkle of nutmeg and a couple of candied pecans.

If serving in a punch bowl, add your liquors in 2oz. at a time so you don’t overdo it. You should use a little more pecan liqueur than bourbon to keep the balance. Enjoy!