Nog-A-Thon + Montenego Nog

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Yesterday I was in an Egg Nog contest at our neighborhood bar, Bearded Lady. I love that bar. They have a really amazing cocktail program, great oysters and it totally has that chilled out neighbrhood bar vibe. Bonus, the bartenders are extremely nice dudes.

This was the second year that Bearded Lady has held the Nog-A-Thon and the entries were really really tasty!

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Look at these garnishes and varying types of nog! Mine was the one in the top right, fluffy and with nutmeg on top.

Montenego-Nog

I wanted to share the recipe for my Nog with y’all!  This recipe amount was for the contest and serves around 20 people. Also, metric system is better.

Montenego Nog

The Nog Base:

  • 375 ml Whole Milk
  • 375 ml Heavy Cream
  • 75 ml Cinnamon Bark Syrup
  • 50 ml Vanilla Bean Syrup
  • 6 Eggs

The Alcohol:

  • 120 ml Flor de Caña 7 Year Rum
  • 90 ml Calvados
  • 60 ml Santa Maria Amaro
  • 30 ml St Elizabeth allspice dram
  • 18 dashes Angostura Bitters

Garnish:

  • Freshly grated Nutmeg
  1. Combine Nog Base ingredients in blender and blend until a nice foam has appeared on top of the liquid.
  2. Pour Nog base into container and add Alcohol.
  3. Stir until liquids are combined.
  4. Pour Montenego Nog into cups or coupes.
  5. Garnish with freshly grated Nutmeg.

Hope you enjoy and have a glorious holiday!

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Picante Chocolate

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Back 1999, I went to Northern Italy for my high school graduation/birthday present. The first thing I noticed was that everyone was better dressed than anyone I’d ever seen in the San Francisco Bay Area. Sensational fashion, such effortless elegance. I went shopping.

The second thing I noticed was the food. Even though California is renowned for its fresh and delicious cooking, real Italian food was actually more fresh and flavours more supreme. At some point during my trip I had Cioccolata Densa, the very thick Italian version of French Chocolat Chaud both of which are SO MUCH BETTER THAN AMERICAN HOT CHOCOLATE.

European drinking chocolate is thick, delicious and served in smaller cups, not watery, gross, underflavoured and served in giant styrofoam mugs. When I returned to California, I started making my Chocolate Chaud with: Whole Milk, Dark Chocolate chips, a bit of Hot Cocoa Mix and Salt. Later, I added Cinnamon and Chillies cause the Latina in me wanted a lil’ spice.

Once again, this Patrón XO Cafe Incendio is perfect in hot drinks. The Chocolate and Chili really turn this drinking chocolate into a Mexican Mouth-Party. Yep, I did just say that: Mexican Mouth-Party.

Picante Chocolate

  • 6 oz Organic Whole Milk
  • 2 tbsp Dark Chocolate Chips (add more for increased thickness)
  • 1 tbsp Hot Cocoa Mix
  • 1/2 oz Cinnamon Bark Syrup
  • Pinch of Salt
  • 1 1/2 oz Patrón XO Cafe Incendio
  • 1 oz Corallejo Añejo Tequila
  • 2 dashes Scrappy’s Chocolate Bitters
  • Finely Ground Cinnamon
  1. Combine Hot Chocolate ingredients in sauce pot and heat on LOW until chocolate has dissolved and ingredients have mixed well
  2. Just as liquids begin to boil, turn heat off
  3. Add Café Incendio, Añejo Tequila, Chocolate Bitters and stir
  4. Serve in Espresso cups or similarly sized cups, dust with ground Cinnamon

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