Yule Nog Recipe

Pasteurize (optional)

If you are concerned about using a raw egg yolk, pasteurize by whisking the yolk with 1 tablespoon of simple syrup and heating gently in a double boiler to 140°F (60°C), then cool before using. Otherwise proceed with a fresh yolk from a trusted source.

Add the Brugal 1888 dark rum (2 oz), Varnelli Caffè Moka (0.5 oz), Faretti Biscotti Liqueur (0.5 oz), Nux Alpina walnut liqueur (0.5 oz), orgeat (0.5 oz), whole milk (3 oz), heavy cream (1 oz), simple syrup (0.25 oz), vanilla extract (0.25 tsp), orange zest (0.25 tsp, optional), and the large egg yolk into a cocktail shaker.

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the yolk and incorporate air, producing a silky texture and slight froth.

Add 6 ice cubes to the shaker and shake again vigorously for 12–15 seconds to chill and slightly dilute the mixture.

Strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass over 3–4 fresh ice cubes (or neat in a coupe). The fine strain removes any coagulated bits from the yolk and the orange zest.

Grate fresh nutmeg (about 1/4 tsp) over the top of the frothy nog for aroma and a festive look.

Garnish the rim or floating in the drink with 1–2 toasted walnut halves or a whole toasted walnut for texture and to tie to the Nux Alpina walnut liqueur.

Taste and adjust: if you prefer sweeter, add up to 0.25 oz additional simple syrup; for more almond character, add 0.25 oz more orgeat (reducing milk by 0.25 oz can keep total volume similar).

Serve immediately while frothy. This recipe yields a rich, nutty, coffee-tinged Yule Nog with balanced sweetness and warming rum backbone.