Monday, December 27, 2010

Seasons (egg) Beatings...

I love eggnog. Really.

I know a lot of people split on this particular bottle of holiday cheer, but I really like it. I grew up on the non-alcoholic variety and must admit that I don't have any particular loyalty to any specific brand. As long as it's creamy and has a nice flavor, I'll drink it... usually cold (I know, that's another area where people are split with strong opinions about warm vs. cold).

As an adult, I've mixed my own "adult version" on more than one occassion -- usually with poor results. I never seem to get the alcohol/creaminess ratio quite right. In fact, when i've mixed it poorly, I've even had my share of bellyaches from a bad mix. After that, I've turned to pre-mixed eggnogs... and again, I've had mixed results. Oh, the Pennsylvania Dutch brand is okay, but a bit harsh for my taste, and it certainly doesn't win any points for being creamy. I've also tried another one or two brands (the names elude me because they were not memorable).

This year, however, I was shopping at Randalls in NW Houston and saw a bottle in the wine department (in case you don't know, you cannot buy hard liquor in a grocery store in Texas). It was only $7.99 for a 750 ml bottle, so I tossed it into the basket, right next to the half gallon of Lucern egg nog I'd gotten from the dairy department.

Warninks Eggnog
Available around Christmas

Until now, all U.S. consumed eggnog that contained alcohol were spirit based, which can lead to a harsh after taste. With Warninks' wine-based old world recipe, a smoth, rich creamy finish is guaranteed to make the holidays memorable.

The ultimate Christmas cocktail is several hundred years old and still remains the best holiday treat all over the world.  a European creation from the 17th century, the recipe for eggnog (eggs beaten with sugar, milk or cream and some type of wine or spirits) has travelled well, adapting to local tastes wherever it landed. Historically, there is an indication that wine was widely used instead of the higher proof brandy in many European countries, resulting in a smooth and well balanced taste profile. But when the drink crossed the atlantic, brandy and wine, which where heavily taxed, where replaced by Caribbean Rum as a cost-effective substitute, and more recently by wisky and bourbon, putting a permanent twist on the original recipe.

Alcohol content: 14%

I love this stuff! It is much smoother than brandy-based eggnogs, and the eggnog itself has a nice, sweet flavor. Now, it's still too thin for my liking, so I mixed it in a 50/50 ratio with the Lucern Eggnog, added a sprinkle of nutmeg, and got the beverage I've been searching years to find!

Over the course of the week before Christmas, I had a full bottle to myself (every evening I'd have a few sips while watching the Grinch and wrapping gifts). I finally picked up another bottle for a Christmas party I was attending, and it was a smash hit. The crowd devoured it and they all complemented it on being smooth and rich (so rich that one guest could only finish half a glass before she said there was just too much sugar for her; next year I think I'll bring some low-fat eggnog for her).

This will definitely be part of my holiday staples list from now on. In fact, the reason I'm listing it here is so I won't forget it next year!

I give this a 9 out of 10 stars.

1 comment:

  1. I should have reported this earlier, but I had some more this past year (Christmas 2011) and this eggnog held up to my earlier estimation. It was actually a bit harder to find this year (World Market, Kroger's and Randall's were about the only sources I found, with Randall's being less expensive by about a buck). As before, I found it best when mixed with another, non-alcoholic eggnog.