Eggnog Anyone?

By Susie Timm, Head Cheese

Eggnog drinks take center stage this holiday season as some of the valley’s best chefs and mixologists go head-to-head in a pretty egg-stravagant competition sponsored by Hickman’s Eggs.

Eggnog- inspired drinks will be sold at participating restaurants and bars beginning Friday, November 26 through December 15.  The main rule of the contest is:  recipes must use Hickman’s Eggs.  Judges will be looking at taste, creativity, style and sales. The restaurant who sells the most drinks will have a check cut in their name to a charity of their choice, donated by Hickman’s Eggs.

The Egg-spert Competitors:

Posh (Scottsdale), The Mission (Scottsdale), Petite Maison (Scottsdale), QBar (Phoenix), Carefree Station (Carefree), Merc Bar (Phoenix), 5^th & Wine (Scottsdale), Mabel’s on Main (Scottsdale), Mbar – Montelucia Resort (Paradise Valley), Tarbell’s (Phoenix), J.W. Marriott Camelback Inn (Scottsdale), Renegade Canteen (Scottsdale)

One of our faves, Trudy Thomas shared her recipes with us early! They sound right up my alley!

By Trudy Thomas, Director of Beverage, JW Marriott Camelback Inn Resort & Spa

House-made Kentucky inspired Eggnog

12 Hickman’s eggs separated

1 cup superfine sugar

1 quart whole milk

1 quart heavy cream

1 pint Maker’s Mark Bourbon

1 Vanilla Bean split with seeds removed

1 Tablespoon pure almond extract

1 tsp cinnamon

1 tsp nutmeg

Separate eggs and beat yolks until stiff. In another bowl, beat whites with half the sugar. In a third bowl beat cream with the remaining sugar, vanilla bean and almond extract until thick.  Add the cream to the yolks, fold in the egg whites and add the milk, bourbon, nutmeg and cinnamon.  Refrigerate at least two days but 10 is better for a more flavorful eggnog.

Gingersnap Eggnog Martini

1 oz Canton Ginger Liqueur

½ oz Godiva White Chocolate Liqueur

½ oz Disaronno Amaretto

2 oz House-made Eggnog

Cinnamon Sugar Rim

Ginger Snap Cookie Garnish

In a mixing glass combine all ingredients shake 30 second hard, add ice and shake again till frothy.

Strain into a chilled martini glass rimmed in cinnamon sugar

Garnish with a Ginger Snap Cookie garnish