Kahlua, Eggnog and Jameson Irish Whiskey Cocktail

I’ve long had a holiday love affair with the decadence of Kahlua and Cream; it was the first ‘adult’ drink I was served in the safety of my parents home on Christmas Eve. I didn’t have the typical adolescent tendency to want to get drunk before I was old enough to legally imbibe but I will admit I loved the taste of this concoction. Moving beyond a Shirley Temple was exciting and the richness of Kahlua and Cream was a pretty easy cocktail to transition to. It was also perfect for the night before Christmas when family were together and there was always such a spirit of celebration. I’ve loved it ever since.

Over the years, my favorite cocktail has gone through several iterations, mostly from happenstance. I seriously doubt that moving from half and half to eggnog came about because of a studied journey into developing something unique. More likely, I’m imagining it was something simplistic like finding myself without half and half but locating eggnog in the fridge; very much my personal methodology. I will substitute something in a heartbeat if it means I can avoid a trip to the grocery store! No matter the segue; Kahlua with eggnog soon became my holiday cocktail tradition for Christmas Eve and that tradition served me well for many, many years.

My most recent iteration was another moment of having to make do. Some friends had dropped by for a cocktail on Christmas Eve a couple of years ago and they knew to expect a Kahlua and Eggnog with some of my favorite cookies. But in one of those moments of panic, as I went to make 4 drinks, I realized I had erred grievously; my Kahlua was close to gone and I was lucky to wring a couple of ounces out of that bottle. My zeal for substituting forever at the ready…I glanced through what I had available. Here was my thought process. I love Irish Coffee which is coffee with Irish Whiskey and whipped cream. I surmised that Kahlua, Irish Whiskey and eggnog would be in the same vein so went about concocting a new version of my stalwart holiday cocktail. The bit of Irish in me was sure OK with it and the response of my guests only solidified that until something necessary stipulates another revision; this is a winner that I hope won’t change for several years!

In keeping with making this my own, I also wanted to make eggnog this year. Even though I can find some great products locally, it was time to try something ‘homemade.’ I’m so glad I asked my friend Rachael at La Fuji Mama. She has two young girls and I really wanted something for this base that was without alcohol and good for anyone without fear of eating raw eggs. This recipe is cooked slightly so eliminates the worry of serving it to anyone who does not have the strongest immune system. Though I must say the elderly in that bunch will probably enjoy some of the ‘added’ ingredients of the cocktail!

Kahlua, Eggnog and Jameson Irish Whiskey Cocktail
 
Ingredients
  • 1 part Coffee Liqueur (I made my own coffee liqueur this year; I think even better than Kahlua!)
  • 1 part Jameson Irish Whiskey
  • 4 parts eggnog
Preparation
  1. Fill cocktail glasses with crushed ice.
  2. Put the Kahlua, whiskey and eggnog into a pitcher and mix thoroughly.
  3. Pour over ice and top with freshly grated nutmeg.
Pasteurized Homemade Eggnog
 
Prep time
Cook time
Total time
 
Ingredients
  • 5 large egg yolks
  • ¾ cup granulated sugar
  • 3½ cups milk, separated
  • 1-2 cups heavy cream, separated
  • Nutmeg, grated
Preparation
  1. Prepare an ice-water bath. Beat the egg yolks and sugar together with an electric mixer on medium-high speed until the mixture is very thick and pale yellow, about 3 to 5 minutes. Transfer the mixture to a heavy 3-quart saucepan. Slowly whisk in 2 cups of the milk until well incorporated.
  2. Cook the mixture over low heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon. Remove from the heat and immediately stir in 1 cup of the heavy cream. Pour the mixture through a fine-mesh sieve into a medium-size bowl, and set the bowl in the ice bath until the mixture is chilled, stirring occasionally.
  3. Stir in the remaining 1½ cups milk and additional heavy cream if desired, to taste. Transfer the eggnog to a pitcher and chill until ready to serve.
  4. Serve with freshly grated nutmeg.

Starting this month I’ll be working with The Daily Basics to prepare a cocktail for their readers in conjunction with The Friday Cocktail, I hope their readers will also enjoy this personal exercise that I love!

Comments

    • Creative Culinary says

      It was perfect; I had friends with some children over one evening. Kids could drink it and we could doctor it!

  1. says

    Isn’t fresh grated nutmeg just the best? Such a different experience from the bottle from the spice isle. As always beautiful photos Barb. Good to see you at brunch and I want to thank you so much for the oil. Haven’t used it yet, but look forward to reviving my wood boards and tools.
    Lea Ann Most Recent Post: JaJa French Bistro, Littleton, CO

    • Creative Culinary says

      I love hearing about everyone’s traditions; how foods are so important to the memories we all have. I think I need some Glogg!

  2. says

    How wonderful that you will create a cocktail each month for Daily Basics in conjunction w/your Happy Hour Fridays. :) I can’t remember the last time I had a kahlua and cream. I’ve probably had a Shirley Temple not too long ago. This is a beautiful drink for the holidays.:)
    Lora ~ cakeduchess Most Recent Post: Scandinavian Almond Bars

    • Creative Culinary says

      I love that this is worry free; not quite as ‘eggy’ as others but with the other ingredients in this drink; it was perfect. I loved it.

  3. says

    Barb, these photos are really amazing! Just gorgeous, you just want to drink it right up! And I really get the feel you had at home with your family for the holidays.ah….memories. Excited to see you working with the Daily Basics, I will go check out your drink recipe right now. The Eggnog looks quite divine on its own!

    • Creative Culinary says

      Thank you Wendy…some days I feel I’ve found my groove and then I will take some that are terrible…so much to learn!

  4. says

    Congratulations on the partnership with The Daily Basics! Was just over there to check out your cocktail. It’s lovely Barb and the old adage…*necessity is the mother of invention* certainly rang true when you first created this! I’m so happy to have several dozen of your Pecan Butter Balls in my freezer. Otherwise, after seeing your post at The Daily Basics I would have had to jump up and make a batch. I am addicted to those cookies:)

    The Fuji eggnog sounds rich and delicious.
    Paula Most Recent Post: Parker’s First Christmas

    • Creative Culinary says

      I do believe my name is necessity Paula; firm believer in use it up and wear it out too! There is always something I can find to make do!

  5. says

    I admit, I don’t drink, but I’m not a fuddy duddy, just a lightweight (aka cheap date) who can’t handle alcohol outside of wine with dinner or cheese plates. At keg parties in HS and college, I’d be holding the same cup of beer all night…taking sips. However, your cocktails are spiked, liquid desserts to me. You can bet I’d be drinking those if I was at your place! Just make sure there’s someone’s willing to hold back my hair, just in case ;D

    • Creative Culinary says

      Thanks Priscilla; I am going to reward myself with one of these soon. House cleaned, tree up, living room decorated and most stuff ready to be mailed tomorrow. Long day deserves a nice drink I’m thinking!

    • Creative Culinary says

      Yes…and I will use a jar of nutmeg for some thing but just have to use freshly grated for eggnog drinks.

    • Creative Culinary says

      Thanks so much Wendi; I’m starting to have some fun with the cocktail photos…guess I like the mirror and sparkle quotient? :)

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