‘Brandy Eggnog,’ ‘Christmas Cream’ for this season’s holiday drinks

Liqueur has become a part of the Christmas tradition and is certain to spike up most gatherings, may it be a family reunion, a party with friends or a work-related dinner. As we feel the holiday high, alcoholic drinks are an all-important aspect of celebrations.

Bar expert Karl John D. Rivera, CGSP, MSc proves that a great cocktail need not be difficult to prepare.

Equipped with experiences from the fine dining restaurants of New World Hotel Manila Bay, he is delighted to impart easy refreshments for those who love to drink.

This holiday season, the culinary expert shares the step-by-step process of whipping luscious servings of homemade Brandy Eggnog and Christmas Cream.

The traditional eggnog traces back to the 13th century, when medieval monks had warm ale punch with a mixture of eggs and figs. Come 17th century, the brew was replaced by sherry wine, a fortified grape juice.

Meanwhile, the Christmas Cream promises to be a match to the mouthwatering Bailey's Irish Cream. "I learned this from a former professor in my bar classes," Rivera recalled. "Ever since, this has been with me for every Christmas party that I have been to."

Rivera currently imparts his wisdom and knowledge, talent and skills with the aspiring hoteliers in his alma mater, the De La Salle-College of Saint Benilde. He brings with him degrees in Bachelor of Science in Hotel, Restaurant, and Institution Management and Master of Science in Tourism and Hospitality Management and– both with majors in Hospitality Management.

Brandy Eggnog
Ingredients:
1 ounce of all-purpose cream
1 ounce of crème de cacao (brown)
2 ounces of brandy
2 whole medium-sized eggs
Chocolate sprinkles and cinnamon bark for garnish

Procedure:
1. Pour all ingredients into a shaker.
2. Dry shake* to emulsify. *A dry shake is shaking without ice.
3. Add a half scoop of ice.
4. Pour in a champagne coupe or brandy glass.
5. Add chocolate sprinkles and cinnamon bark for garnish then serve.

FAQ: Is it safe to use raw egg? Yes, the white of the egg is the reason for the emulsification and the yellow adds flavor to the cocktail.

Christmas Cream
Ingredients:
250 g All-purpose cream
160 mL Condensed milk
3 sachets of Milo powder / 1 Goya milk chocolate bar
180 mL of Chuckie
400 mL of Irish whisky/vodka
Whipped cream
Edible golden flakes and Skittles for garnish

Procedure:
1. Add all ingredients in a blender.
2. Fill blender with ice.
3. Blend for 15 to 30 minutes with max rotation and power.
4. Pour drink in a Mason jar.
5. Add whipped cream and garnish with edible golden flakes and Skittles.