Whether you’re looking forward to a quiet Christmas with the family or preparing to entertain friends, this episode will fill you with amazing ideas! This year’s Christmas Cocktail episode comes to you from the home of James & Chelsea Hughes. James owns Hughes Hospitality, a restaurant consulting company, and he & Chelsea have been sharing incredible cocktail ideas online with their Frosty Fridays.
*Yield is for 10 servings
- ½ teaspoon freshly grated nutmeg
- 5 whole Cloves
- 1 tsp Cinnamon (omit if you’re making it for Tosh!)
- 1 Vanilla Bean (scraped for seeds)
- ¾ cup sugar
- 1 cup heavy cream
- 6 large eggs (separated)
- 3 cups milk
Measure milk, vanilla (including pod), cinnamon, and cloves in a pot and heat on low/medium heat for approximately five minutes to infuse the milk with the spices.
Place the egg yolks and sugar in a medium bowl and set the bowl over a saucepan of simmering water. Whisk over low heat until pale yellow and thick, about five minutes. Whisk in milk mixture, straining as you pour. Stir well over the heat until well combined and thick.
In another large bowl, whisk the egg whites until very soft peaks form. Stir the whites into the yolk mixture. In another medium bowl, beat the heavy cream until lightly thickened. Fold the whipped cream and nutmeg into the eggnog and chill thoroughly.
Whisk to reblend before serving. Can be refrigerated overnight or aged for up to two weeks. Stir before serving.
Serve as is or add your favourite sherry, rum. or bourbon & enjoy!
2 L apple cider
1 orange – sliced into 1/4” thick rings then in half
4T apple butter
2T maple syrup
2 fl oz Demerara sugar
1/4 cup cranberries
4 whole cloves
4 cinnamon sticks
4 star anise
Measure all ingredients into a pot and bring to a slow simmer.
Garnish with a spring of rosemary, stuffed in cranberry, with a dehydrated orange wheel. Light the rosemary then blow out and let it smoke.
Add a healthy pour of calvados, bourbon, or Fireball to each glass if you’d like to make it a cocktail.
1 fl oz Sortilége Maple Whisky
.5 fl oz Vanilla Vodka
.5 fl oz Crème de Cacao
.25 fl oz Smokey Whisky or Mezcal
.5 fl oz heavy cream
6 fl oz good dark coffee
3-4 dashes Chocolate Bitters
Rim a camp mug with chocolate and graham crumb. Pour in all ingredients. Top with marshmallow; toast with a torch. Enjoy!
Huge thanks to James & Chelsea for inviting us into their home & sharing some of their Frosty Friday recipes with us!
For more great recipes & laughs, follow them on Instagram: www.instagram.com/jimmyianhughes
The Jenna & Tosh Show is a co-production of Pickle Planet Moncton and The Podcast Hub, and is recorded & aired by Rogers TV New Brunswick. Special thanks to episode sponsor, The Tie Dye Co, for providing Tosh & Jenna’s ‘Festive AF’ sweatshirts from their holiday collection.
Looking for more cocktail & mocktail recipes? Check out last year’s holiday drinks episode with Creative Cat’s Carole Gougen!
You might also want to go back to our first holiday special with Tosha Whalen & her drink creations!