This is the nog of your dreams. It’s rich and foamy and looks as impressive as it tastes. A note on the beer: You want to get the carbonation out of the milk stout before mixing it. Either get Left Hand’s nitro bottled version, or roll a regular stout back and forth between two glasses until it’s flat.
[pro_ad_display_adzone id=”35969″ align=”right” info_text=”Advertisement” info_text_position=”above” font_color=”#6d6d6d” font_size=”13″ padding=”10″ background_color=”#ffffff” border=”2″ border_color=”#878787″]
By Keith Werner, Eat Street Social (below)
(makes two drinks)
2 ounces milk stout
1 ounce Bakers 107-proof bourbon
¾ ounce honey syrup*
½ ounce Cynar
½ ounce espresso
¼ ounce lemon juice
1 egg white
Method: Shake all ingredients together over ice until cold. Then strain liquid off the ice into a new shaker glass and shake again until quite frothy. Pour into two coupe glasses.
*Honey Syrup: add just enough water to a sauce pan of honey (about 1:3) to loosen it up to a syrup consistency.
More Holiday Cocktails:
Mulled Wine – this party starter is the best glögg around. Don’t skimp on the cocoa nibs!
Inlander – a boozy nightcap for drinking in front of the fire.
Fall of Temperance – a blast of booze and bitter for your midday prep.