I had a ball mixing and sipping holiday cocktails with Mr. Steve Harvey! Thanks to the entire Harvey team. Many of you already know that Steve is a HUGE eggnog connoisseur. In fact, drinking eggnog with fried oysters is a part of Steve's family's holiday tradition. If you've never heard of that unique combination before, you're not alone! But I must say, it's pretty good!
On the show, I created a savory eggnog cocktail made with jalapeño-infused rum and topped with fried oysters. If you missed the show, you can check it out here.
Keep reading for recipes of all of the eggnogs that I made on the show. Thanks for watching and happy holidays!
HARVEY'S HOLIDAY NOG
Ingredients
Eggnog Base
6 Eggs
1 cup of Sugar
½ tsp White Pepper
1 tsp Salt
2 cups Whole Milk
½ cup of Heavy Cream
1.5 cups Jalapeno-Infused Rum
Garnish
Green Onions
Fried Oysters
Nutmeg & Cayenne Blend
Recipe
Separate eggs, put egg whites aside. Using electric mixer with whisk attachment whip egg yolks on medium setting until yolks blend together. Add sugar, whip 2 more minutes. Add jalapeño-infused rum, milk, heavy cream and mix on low.
In separate bowl beat egg whites until stiff, then fold into yolk mixture and chill. When ready to enjoy garnish with green onion and fried oyster, sprinkle nutmeg cayenne blend on top.
NUTS & BERRIES NOG
Ingredients
Eggnog Base
6 Eggs
1 cup Sugar
1 tsp Allspice
½ cup White Rum
½ cup Dark Rum
¾ cup Cherry Liqueur
2/3 cup Amaretto Liqueur
2 cups Whole Milk
½ cup Heavy Cream
Garnish
Dried Cherries
Recipe
Separate eggs. Put egg whites aside. Using electric mixer with whisk attachment whip egg yolks on medium setting until yolks blend together. Add sugar, whip 2 more minutes. Add white rum, dark rum, cherry liqueur, amaretto liqueur, milk, heavy cream and a dash of all spice, mix on low.
In separate bowl beat egg whites until stiff; then fold into yolk mixture and chill. When ready to enjoy garnish with dried cherries.
SWEET POTATO NOG
Ingredients
Eggnog Base
6 Eggs
1 medium-sized Sweet Potato
¾ cup Water
¾ cup Sugar
Sea Salt
1 teaspoon of Cinnamon & Nutmeg Blend
1 cup Bourbon
½ cup White Rum
½ cup Dark Rum
½ cup Apricot Brandy
2 cups Whole Milk
½ cup Heavy Cream
Garnish
Cinnamon
Sugar
Recipe
Bake sweet potato until fully cooked and tender, peel and discard skin. In a sauce pan combine water and sugar and stir over medium heat until sugar dissolves. Add cooked sweet potato into water/sugar mixture continuing to stir on medium heat until sweet potato dissolves and creates simple syrup.
Separate eggs, put egg whites aside. Using electric mixer with whisk attachment whip egg yolks on medium setting until yolks blend together. Add sweet potato syrup, whip 2 minutes. Add pinch of sea salt, cinnamon and nutmeg mixture, bourbon, white rum, dark rum, apricot brandy, milk, heavy cream, mix on low.
In separate bowl beat egg whites until stiff, then fold into yolk mixture and chill. When ready to enjoy garnish with cinnamon and sugar rimmed glass.
BROWN BUTTERED RUM
Ingredients
1.5 cups Hot Water
½ cup Butter
2/3 cup Dark Rum
½ stick Butter
½ cup Brown Sugar
¾ cup Vanilla Ice Cream or Gelato
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Cloves
Salt
Garnish
Cotton Candy
Sage-Infused Rum
Recipe
Start by browning butter over low heat, once browned, remove from heat & transfer browned butter into bowl. Add vanilla ice cream or gelato, stir in cinnamon, brown sugar, cloves, nutmeg and a pinch of salt. Then, add hot water and rum and stir together.
When ready to enjoy garnish with cotton candy that's been sprayed with sage-infused rum.
Sage-infused Rum
12 sage leaves with stalks (1 medium-sized bunch), cover with one cup of white rum. Let the rum sit with the sage for 5 days, shake every day. Strain out the sage leaves.