Spiked Broguiere’s Egg Nog Recipe

 

Spiked Broguiere's Egg Nog by Cakewalker

The term “imported” can be loosely applied to the unassuming dairy bottle depicted above. It traversed over 400 miles from Southern California to Northern California, nestled in bags of ice in a cooler, hidden among suitcases.

The City of Angels excels on this front and that; often times looked to as a hub for pop culture, a town of trendsetters, and a region for culinary exploits. It is, after all, Los Angeles so anything is possible. Would it be a stretch, then, to accept the notion that the tastiest egg nog I’ve ever had comes from a boutique dairy in an LA suburb?

It’s true, and it does.

Spiked Egg Nog from Cakewalker

If you’re ever in the Los Angeles area over the holidays, I implore you to look for Broguiere’s Egg Nog in specialty grocery stores. In operation since 1920, the family-owned dairy in Montebello founded by French immigrant Ernest Broguiere, has garnered a cult-like following for its egg nog and chocolate milk packaged in old school glass bottles. Even Charlie Sheen hankers for Broguiere’s.

Not only is this beverage flavorful, its lush, creamy mouth feel drinks like a shake. One sip and the palate enlivens with joy. Mrs. W and I were smitten by the egg nog in the late 90s, and it’s been over a decade since we last enjoyed some. When we knew we were headed home to LA at Thanksgiving, we made certain provisions were in place to “import” a couple of quarts of the holiday liquid gold, and one of the chocolate milk. Yes, it’s that special―worthy of an entry on a bucket list.

Spiked Broguiere's Egg Nog Recipe by Cakewalker

Spiked Broguiere’s Egg Nog Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: One beverage

Serving Size: 9.5 ounces

Spiked Broguiere’s Egg Nog Recipe

A premium egg nog like Broguiere’s deserves your best spirits, so go all out when mixing this concoction. Get ready, you're about to treat yourself and your guests to an exceptional holiday libation!

Ingredients

  • 1 cup (8 ounces) Broguiere's Egg Nog, or suitable alternate
  • 3/4 ounce bourbon (half a jigger)
  • 3/4 ounce rum (half a jigger)
  • 1 dollop fresh whipped cream
  • 1/8 teaspoon fresh grated nutmeg

Instructions

  • Pour the egg nog into a suitable drinking glass―be sure there’s enough head room to accommodate the liquor. Measure a half jigger of each, adding the rum and bourbon to the glass; stir well to blend. Top with a crown of freshly whipped cream, then garnish with a couple rasps of fresh grated nutmeg from a microplane over the cream; serve.

Notes

I find the half rum; half bourbon combination is quite nice in a spiked egg nog―offering the best of both liquors. Of course the option is yours to use one, the other, or both to your tastes. Brandy is dandy too. Moreover, the 1.5 ounces of combined booze to one cup egg nog is an ideal ratio so that one doesn’t overpower the other. Lastly, if using Broguiere’s, know the addition of the liquor will somewhat thin the viscosity of the egg nog.

http://cakewalkr.com/spiked-broguieres-egg-nog-recipe/

Please drink responsibly, and may your holiday be merry and bright!

Transparency: The opinions expressed herein are my own. I have no affiliation with, nor have I been compensated by Broguiere’s Farm Fresh Dairy for the content of this post.

Comments

  1. Brooks, We had milk delivered in those ‘old school glass bottles’ to our back door during my early childhood. I love that Broguiere’s sells their egg nog in these vintage bottles. Too bad I live on the East Coast! Your photo is beautiful and thanks for sharing. Have a wonderful holiday season!

    • Brooks Walker says

      Season’s greetings to you & yours, Joan. It’s always a pleasure to have you here!

  2. Brooks, that sounds wonderful! I like that you don’t put in so much alcohol that it overpowers the eggnog. And I like doing the spiking on an individual basis, too.

    • Brooks Walker says

      Thank you, Jean. Often times, especially at parties, it’s about the booze. With an egg nog of this caliber, however, it’s important to enjoy the nuances of its flavor without the liquor stealing the spotlight. Happy Holidays, dear!

  3. I don’t often make eggnog, but when I do it’s a production — I make it around Thanksgiving, so it’ll be properly aged by Christmas. Much easier to use a great, ready-to-use commercial eggnog! And spike it myself. 😉 I like the combo of rum and bourbon — two great flavors. Super recipe — thanks.

    • Brooks Walker says

      John, you have some of the nicest cocktail recipes I’ve seen, so I’d wager your egg nog is quite special. Happy holidays to you and Mrs. KR, and thank you for visiting!

  4. Thanks for sharing the gold standard with us all. Such a creamy, indulgent treat…perfect for the holidays. Wishing you all the best for Christmas and into the New Year!! You are a constant inspiration, my friend.

    • Brooks Walker says

      Right back at you, Liz, and thanks! I’m looking forward to seeing the gems you’ll share with us in 2015.

  5. When I was a kid, the milk man left milk, chocolate milk and eggnog in glass bottles in a metal insulated box on the front porch. It had to be insulated to keep it from freezing. 🙂 That bottle brought back memories of the last century. 🙂 I would love to taste that stuff!

    • Brooks Walker says

      Maureen, such a great memory of yesteryear! I’d love for you to taste some too. Season’s greetings, my friend―I appreciate you stopping by.

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.