Certain times of the year have their own tastes. Early spring is a cool glass of white wine while sitting outside on the first truly sunny day. Late summer is cold beer and fresh mojitos mixed with a light breeze and a warm lake. Mid fall is letting yourself be wrapped in a deep Cab Sauv like a blanket. And the beginning of winter – well, it belongs to the nog. That’s right, thanks to the holidays and a persistent little trend we like to call tradition, eggnog is the number one drink being downed in December. So we thought we recommend a few different ways you can both spruce up and spike out your punch bowl this season. Happy drinking!
The Classic
Who better to turn to than the domestic queen herself, Martha Stewart? Especially when she recommends bourbon, rum, and cognac. Here’s a quick two-step recipe to get the timeless taste you’re looking for. Bottoms up.
The Irish
There’s simply no denying the drinking skills of the Green Isle, and thanks to the FoodNetwork.com you can easily add a little Irish flavour to your eggnog over the holidays without having to involve any leprechauns. We just don’t trust those little tricksters.
The Martini
Shaken or stirred, it doesn’t matter to us as long as we’re getting the deliciousness of this vanilla vodka and amaretto combo as soon as possible. Just like 007, this baby has a license to kill – bad opinions about eggnog, that is.
The Vegan
If your love for animals, ethics, or anything else that keeps you from eating animal products has traditionally held you away from the nog, look no further than this recipe from girlmakesfood.com to set you straight. Or check out this very different one from thisrawsomeveganlife.com (scroll down to skip the rant).
The Gingerbread
What shouts ‘it’s the holidays’ more than combining eggnog and gingerbread? Sorry, we couldn’t hear your snarky answer cause we were too busy downing this unbelievable mixture from allrecipes.com.
The Baltimore
We have no idea what the hell this recipe has to do with the largest city in Maryland, especially since it calls for fortified Portuguese wine, but we’re happy to believe in the people at classicmixology.com; particularly when this recipe dates back to the American Civil War, proving it’s been satisfying people for over a century and a half.
Cover Image from: Yummly
