Sunday, December 26, 2010
The second reason is the wide availability of egg nog in every grocery store. I know, I know, the homemade stuff is soooo much better, but when I looked up the recipe I realized it was way easier for my purposes to just buy a quart and call it a day. And by "my purposes" I am referring to a concoction that I drink from Thanksgiving through the middle of January, or as long as I can get my hands on egg nog. It's a White Russian (vodka, Kahlua and cream) with egg nog instead of cream, and I can't get enough of 'em.
Anson and I had been throwing around names for it because "White Russian with Eggnog Instead of Cream" is a little clunky. Our friend, John, came up with the perfect name the other night: "Fabergé Egg Nog." It was a perfect description of this drink, named after bejeweled eggs made for royalty: luxurious, decadent and Russian in it's provenance.
It's not too late for you to give it a try, New Year's Eve would be a perfect night in my opinion. Or, for that matter, any night the egg nog is still flowing would also be perfect. Enjoy it while you can!
1 1/2 oz vodka
3/4 oz Kahlua
6 oz Egg Nog (regular or light)
Fill a rocks glass with ice. Pour vodka and Kahlua over ice. Top with egg nog. Grate a little fresh nutmeg over the top if you want to pass it off as your own. Stir and enjoy!