Murray's Eggnog With Cheese Pairings
On a cold December night, nothing beats a glass of indulgent eggnog. Our spin on this classic cocktail includes our favorite maple syrup, along with bourbon and amaro for some extra depth. Serve warm or cold, but definitely don't skip the festive touch of lining the rim of the glass with crushed Rustic Bakery ginger cookies. There's no better refreshment while decorating your tree—and if you and your guests get hungry, we've chosen two Murray's Cave Aged cheeses to enjoy alongside to bring a savory touch to your evening.
preparation & ingredients
In a small pan, heat the milk and heavy cream until just beginning to simmer. Meanwhile, in a medium bowl, whisk the egg yolks, maple syrup, raw sugar, and vanilla extract until fully combined. When the milk and cream are simmering, remove from the heat, and whisk 1 tablespoon of the hot liquid into the egg mixture until fully combined. Continue this process until the milk and egg mixtures are fully combined.
If serving the eggnog warm, set aside the mixture. If serving cold, transfer to a metal container to chill in the refrigerator for at least 30 minutes.
Add the ginger babies to a food processor, and process until you have fine crumbs. Transfer the crumbs to a plate, and spread evenly to the circumference of your final serving cup. Fill a shallow container with some extra maple syrup, and dip a cup into the maple syrup upside down so the rim is coated. Pull the cup up, keeping it upside down, and gently shake so that any excess syrup drips off. Keeping the cup upside down, dip into the cookies crumbs and twist to fully coat the rim with the cookie crumbs. Repeat with the second glass.
Divide the bourbon and amaro equally between the two cups, then top with the chilled or warm eggnog mixture. Enjoy with two of our Cave Aged cheeses—Buttermilk Basque and Hudson Flower.