A Spanish Twist on Holiday Egg Nog

by The Gilded Fork

Post image for A Spanish Twist on Holiday Egg Nog

The origin of the classic holiday egg nog dates back to old England, when well-to-do hostesses served a concoction of milk mixed with sherry called a “sack posset,” a posset being a drink made from milk, egg, sugar and wine, with a number of variations to this combination.  Sack was the Shakespearean term for sherry at the time.

Egg nog became a popular drink in the American colonies for social functions. Rum, which was plentiful in the New World at that time, became the dominant base spirit. President George Washington reportedly created his own eggnog recipe that included rye whiskey, rum and sherry.

Some say the origins of the word egg nog (also seen as eggnog) came from the word “noggin” which was a drinking vessel in English taverns. An “egg in a noggin” or “egg and grog” was a rich drink to toast one’s health. Today, eggnog endures as a quintessential holiday beverage enjoyed around the world.

There are many recipes for a traditional “sack posset.” The easiest is: one fresh beaten egg, one tablespoon Dry Sack sherry and eight ounces of fresh whole milk. Combine ingredients in a shaker or blender. Pour over ice. Top with sprinkles of ground nutmeg.

We love to put brandy in our egg nog, and mixologist Chris Hannah from the French 75 Bar at Arnaud’s restaurant in New Orleans shared his contemporary versions of traditional recipes using both sherry and, with a twist, Spanish brandy. Here, he uses Gran Duque de Alba Solera Gran Reserva, one of the world’s leading Brandy de Jerez, which presents a delicate flavor of toasted nuts, caramel and figs. The sherry is Dry Sack, a popular medium dry amontillado with a smooth, nutty aroma and taste.

Spanish Nog

(single serving)

Ingredients

¾ ounce Gran Duque de Alba
¾ ounce Dry Sack
1 whole fresh egg, beatn
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
¼ teaspoon ground nutmeg

Preparation

Shake ingredients in cocktail shaker filled with ice. Strain over ice in an old fashioned glass. Top with ground nutmeg.

Velvet Egg Nog

(single serving)

Ingredients

¾ ounce Gran Duque de Alba
1 ounce Peppermint Schnapps
1 ounce Frangelico
1 whole fresh egg, beaten
¼ ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
Dash of nutmeg

Preparation

Combine ingredients over ice in a rocks glass. Top with ground nutmeg.

Variation

If you don’t want to make your own egg nog, substitute four ounces of good quality store bought egg nog. Add one ounce Peppermint Schnapps, one ounce of Frangelico and three-fourths ounce Gran Duque de Alba. Combine, pour over ice and top with sprinkles of nutmeg.

Recipe (c) 2008 Chris Hannah. Reprinted with permission.

{ 2 comments… read them below or add one }

ryan December 18, 2008 at 4:09 pm

Sounds wonderful, might need to do some “research” and report on it at catavino, that is if I feel like it after one or two of these! 🙂

Jennifer Iannolo December 18, 2008 at 6:42 pm

I am a huge fan of eggnog with brandy, so I can’t wait to try this version!

Leave a Comment

Previous post:

Next post: