2 oz eggnog
1 1/2 oz hazelnut liqueur
1 dash nutmeg

Fill a cocktail shaker 1/2 full with ice, add ingredients, shake, shake, shake until cold and frothy. Pour into a well chilled martini / cocktail glass. Top with a dusting of nutmeg, and serve.

Posted on July 19th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

3/4 oz brandy
2 - 3 dashes Cointreau orange liqueur
1/4 oz cream
1/4 oz sugar syrup
1 egg yolk
4 oz Champagne
1 pinch nutmeg

Shake brandy, cointreau, cream, sugar syrup and egg yolk over ice cubes in a shaker. Strain into a champagne flute, and carefully fill with champagne. Sprinkle with nutmeg, and serve.

Posted on May 28th, 2008 by admin
Filed under: Champagne Drinks |

10 1/2 oz blackcurrant juice
6 oz orange juice
6 oz pineapple juice
2 drops banana essence
1 nutmeg seed
1 diced, medium-sized cucumber

Mix all the liquid ingredients in a small punch bowl or pitcher. Grate the nutmeg into it, leave for 10 mins then seive out the nutmeg. Add the diced cucumber. Chill before serving.

Posted on May 28th, 2008 by admin
Filed under: Punches |

2 oz vodka
2 oz half-and-half
2 oz limeade concentrate
1 pinch nutmeg

Blend all ingredients (except nutmeg), and pour into a large white wine glass. Sprinkle with nutmeg, and serve.
(per 6 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Creamy Drinks / Cocktails, Vodka Based Drinks / Cocktails |

2 tbsp medium dry sherry
3 tbsp brown sugar
1 pinch nutmeg
1 pinch ground ginger
juice of 1/2 lemons
1/2 pint heavy whipping cream
2 - 3 pieces minced, crystallized ginger

1. Put the sherry, sugar, spices, and lemon juice into a large mixing bowl, and stir until well-blended. Leave to soak for at least half an hour.

2. Beat the cream until it is stiff. Fold in the chopped ginger. Chill thoroughly.

3. Before serving, divide into four serving bowls and top with crumbs of crystallized ginger and a shake of nutmeg.

Posted on May 28th, 2008 by admin
Filed under: Sherry Based Drinks |

48 oz (4 bottles) Bass pale ale
12 oz brandy
2 1/4 cups water
1/4 tsp ground ginger
1/2 tsp grated nutmeg
1 cinnamon stick
4 whole cloves
1 sliced lemon
1/2 cup brown sugar

Add the sugar, lemon slices, cloves, cinnamon stick, nutmeg, ginger and water to a large nonreactive saucepan set over medium-high heat. Stir frequently to dissolve the sugar. Let the mixture reach the boil, then turn the heat to medium, and simmer for 10 minutes. Add the brandy and ale and heat, but do not allow to boil. Serve in beer mugs, with a slice of lemon on each drink. Makes 8 (10-ounce) beer mugs.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails, Brandy Based Drinks / Cocktails |

1 oz ruby port
12 oz stout
2 tsp superfine sugar
2 tsp water
1 pinch grated nutmeg
1 pinch ground cinnamon

Dissolve the sugar in the water in the bottom of a beer mug. Carefully pour the stout to give a half-inch head. Float the port on top. Garnish with a dusting of nutmeg and cinnamon, and serve.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

2 parts Galliano herbal liqueur
2 parts hot coffee
1 part heavy cream
1 pinch nutmeg

Layer galliano, then hot coffee, then cream. Sprinkle with a pinch of nutmeg.

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

2 cups milk
4 oz chocolate
3 2-inch strips oranges peel
1/2 tsp espresso
1/8 tsp ground nutmeg

1. Combine milk, chocolate (chopped bittersweet or semi-sweet ), orange peel, espresso (instant coffee), and nutmeg in a heavy medium saucepan. Stir over low heat until chocolate melts, increase heat and bring just to a boil, stirring often. Remove from heat and whisk until frothy.
2. Return to heat and bring to boil again. Remove from heat, whisk until frothy. Repeat heating and whisking once again.
3. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into coffee mugs. Makes 2 servings.
(per 20.1 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

1 shot Bacardi 151 rum
1 shot Kahlua coffee liqueur
2 splashes triple sec
3 dashes cinnamon
3 dashes nutmeg
1/4 cup sugar
1 squirt whipped cream
1/2 cup coffee

Dip the rim of an irish coffee cup into a puddle of triple sec, then a plate of sugar. Pour in the rum, kahlua, and one splash of triple sec. Light with a match to crystalize the sugar-rim. Add cinnamon and nutmeg, and pour in the coffee (and extinguish flame) until three-quarters full. Top with whipped cream, and serve.
(per 8.3 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

3 seperated eggs
3 tbsp powdered sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
brandy
dark rum
hot coffee
grated nutmeg

Beat egg whites to a stiff froth. Separately beat egg yolks until light in color, gradually add the powdered sugar and spices.
Fold yolk mixture into whites. Divide mixture between four 8 oz. mugs. Add 1/2 shot brandy and 1 shot rum to each mug, fill with hot beverage(coffee, can also try water or milk). Stir well and top with nutmeg.

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 large eggs
freshly ground nutmeg
1 cup powdered sugar
750 ml dark rum
4 cups whipping cream
1/2 cup apricot brandy

Separate eggs and refrigerate the whites. Beat ylks until light in color. Gradually beat in sugar, then slowly beat in 1 cup of rum. Let stand covered for atleast 1 hr. Add rest of liquor, cream, and peack brandy, beating constantly. Refrigerate, covered, for 3 hours. Beat egg whites until stiff, fold in. Serve sprinkled with nutmeg. Serve in a punch bowl or another medium sized bowl.

(per 75.4 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

6 egg yolks
1 tsp vanilla
ground nutmeg
1/4 cup sugar
1/4 tsp salt
2 cups milk
1 cup whipping cream
1/2 cup light rum
6 egg whites
1/2 cup bourbon whiskey
1/4 cup sugar

In a small mixer bowl beat egg yolks till blended. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored. Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |

12 seperated eggs
3 pints heavy cream
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |