Winter drinks-2

Baileys Blastoff

Ingredients (1 serving)

  • 45 ml (1 1/2 oz.) Irish Cream liqueur
  • Long espresso
  • Chocolate milk
  • Iced treat like a fudge bar or marshmallow


  • Combine Irish Cream liqueur and long espresso in a Mason jar.
  • Add fudge bar.
  • Top up with chocolate milk to cover fudge bar.
  • Stir using fudge bar.

Old-Fashioned Eggnog

Ingredients (6 servings)

  • 3½ cups heavy cream, divided
  • 6 eggs
  • 1½ cups granulated sugar
  • Pinch of kosher salt
  • ¼ cup Myers dark rum
  • ½ cup Crown Royal whiskey
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated nutmeg, plus more for garnish


  • In a large saucepan, heat 2½ cups of the cream over medium-low heat until it begins to simmer around the edges of the pan (do not let it boil).
  • While the cream is heating, whisk together the eggs, sugar and salt in a large bowl.
  • Ladle out 1 cup of the warm cream mixture and slowly pour it into the egg mixture, whisking constantly.
  • Scrape all of the egg mixture into the saucepan. Continue to cook, stirring constantly with a rubber spatula.
  • When stirring it is necessary to be sure to scrape the bottom of the pan so that nothing sticks.
  • Stir until the mixture thickens and coats the back of the spatula, a few minutes.
  • The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
  • Strain the mixture through a fine-mesh sieve into a clean bowl and allow to cool for 15 minutes, stirring occasionally.
  • Whisk in the rum, whiskey, vanilla extract and 1 teaspoon of the freshly grated nutmeg.
  • Whip the remaining 1 cup of heavy cream until soft peaks form.
  • Gently fold the whipped cream into the eggnog mixture, making sure the whipped cream is completely incorporated.
  • Serve immediately, topping each serving with a sprinkle of fresh nutmeg.
  • The eggnog can be refrigerated for up to 3 days. Be sure to gently whisk before serving.

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