It’s almost New Year’s Eve and we are ready to get our party on! We have been supplying plenty of great New Year’s Eve party food ideas and now it is time to talk drinks.
Many may plan on sipping on a Hot Toddy but I am stepping things up a bit with an eggnog float & spice infused red wine drink…
The lovely folks at Montage Hotel & Resort in Beverly Hills are sharing two cocktails with us:
Deliciously rich and creamy all by itself, the eggnog gets an extra dash of decadence with nutmeg-rum ice cream and a gingerbread cookie garnish! A true seasonal treat that is well worth the wait…
1/2 teaspoon vanilla extract
2 ½ cups heavy whipping cream
1 Tahitian vanilla bean
2 cups whole milk
½ teaspoon grated nutmeg
1 cup caster sugar
½ cup brandy
½ cup dark rum
Rum ice cream
In a mixing bowl, beat eggs to a thick froth. Add sugar and continue beating. Add nutmeg, vanilla extract and vanilla bean (scraped from pod). While continuously beating, gradually add in whipping cream, then milk, then rum and brandy.
Chill eggnog mixture for one to two hours.
In individual cups, place one scoop of ice cream and just enough eggnog to cover. Garnish with a gingerbread cookie and serve.
Dress up your red wine with this soul-warming, spice-infused drink…
Red & Butter
16 oz red wine (syrah works best)
2 ½ oz butter
3 oz maple syrup
2 teaspoons ginger
2 teaspoons nutmeg
2 teaspoons cinnamon
Heat wine to about 150 degrees F, stir in butter, maple syrup and spices. Garnish with orange wheels and cinnamon sticks. Serve hot.
Recipes and Photos courtesy of the Montage Beverly Hills Lobby Lounge.