It's Holiday Cocktail Week here at Adventures in Red & Brown, where we're bringing you Christmas classics along with a few new variations to keep you in high spirits. Pour a couple out for you and yours, and get to wassailing.
Frozen cold a few weeks ago, Brown and I saddled up to the bar at Fish and Game in Hudson, NY and immediately spied the Chestnut Eggnog. It may have been the warm lodge feeling of the restaurant, or the happy singing of the bartender, Kat, as she presented me the drink, but with one taste I was hooked. Inspired by her drink, I tried my best to remake it while watching some old school Christmas movies. Unlike other eggnogs, there's no waiting with this recipe and is easily made in a blender. It's the right amount of boozy and the chestnuts give the 'nog a whole new depth of flavor-- Red.
Chestnut Eggnog Makes a pitcher (a Quart + 1 Cup) 2 Cups Heavy Cream (make sure this is definitely cold so that it whips up) 2 Cups Whole Milk 1 Can (14oz) Sweetened Condensed Milk 1 1/2 Cups Roasted Chestnuts, roughly chopped 1 Cup Rye Whiskey (you can also substitute dark rum or bourbon) Nutmeg, to taste
Combine cream, milks, chestnuts and rye in a blender or food processor and blend for 1-2 minutes, until fully combined and no large chunks of chestnuts remain.
Top each glass with a sprinkle of grated nutmeg and serve immediately.