Kozy up with Koffee Nog

Makers Mark recently invited us to get cozy, and hey that’s not a hard sell to me. I always like a challenge, and giving eggnog a Tiki twist was just that. Now we are no strangers to drinking this tasty custard around these parts. In the past I have brought you some tasty Rompope. I’ve also toyed around with some similar variants in my lab, but this time I thought I’d try something a bit more daring. Something I’d craved but had never seen someone do.

We made about 5 different nogs over the past 20 days. Some great, and one I’d rather not remember. However this one is far and away the best. It picks you up, puts you down, and honestly is the thing you should definitely serve your guests this Christmas. I mean I am a well known Grinch, but everyone needs a cup of holiday cheer. I had a Kitchenaid stand mixer to help me out with all the whipping. I have to say when you try this at home some form of electric whip really is a must unless you want arm day at the gym at home. Two helpful tips I can give on easy meringue and whipped cream are to keep your bowl and whisk very clean and devoid of the oil on your hands Also put them in the freezer a half hour before you use them. Both of these will make sure your efforts are not in vain. It helps to make sure your cream and whites are very fresh. Remember this stuff ages pretty darn well so make some now. In a week or two it will be even better. Though with a swell product like Maker’s 46 to give it a boost it has to be good.


Kahuna Koffee Nog
1 cup Makers 46
1 cup milk, very cold
1 cup heavy cream, very cold
6 eggs, separated
½ cup Espresso-Honey mix
2 tbsp ground espresso (Cafe Bustelo here)
powdered cinnamon, dark cocoa, or candied coffee beans (Garnish)

Whisk the yolks well until they lighten in color and beat in the honey mix and whiskey. In a separate bowl beat the whites and 1 tbsp of espresso powder into a meringue with stiff peaks. Fold this gently into the yolks. Also in a separate bowl beat the cream and the remaining tbsp of espresso powder to stiff peaks. Fold this and the milk into the mixture as well. Bottle and store in the fridge. This serves 8, and improves with age!


Espresso-Honey Mix
¼ cup Clover or Orange Blossom Honey
¼ cup stove-top Espresso or double strong coffee

When the coffee is fresh and piping hot pour it into a measuring cup that contains the honey. Stir vigorously together and allow to cool. This way the mixture will stay liquid and not glob. Make sure to allow to cool before using in the recipe!

This is a nice thick nog so a hearty shake before serving is in order. The smell is rich and creamy, and that tasty whiskey definitely makes itself known. That first sip is very rich in coffee flavor with the cinnamon garnish providing a tasty contrast. The mouthfeel is so rich and full, it’s like an awesome boozy milkshake. The espresso is a very nice addition here it helps add a touch of bitterness to offset the sweetness in the cocktail. The bourbon is very present on the finish making this a not to sweet yet deadly nog.


We hope we’ve enticed you to give homemade nog a try. One sip and it will turn you into a true believer. If you hate the stuff in the carton like I do you’ll be glad you gave this a chance. Until next time…


“You Get Hammered America!” – JFL

About JFL

Joey or JFL as he is known by friends is a culinary trained mixologist from the Heart of Dixie Birmingham, Alabama. From a weekly column in the St. Clair News Aegis to his own experiments online JFL never stops doing work on Tiki and Cocktails. When he's not studying all things spirit, wine, and beer he's pursuing his own odd interests such as cartoons, cheesy old horror movies, horror punk, hair metal, and hockey
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