Eggstreme Nog

Eggstreme Nog
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

The Eggstreme Nog, made with Maker's Mark bourbon, brandy, and Peach Schnapp's, is served at the Haven Ski Chalet at the Sanctuary Hotel.

Ingredients

  • 1/2  Ounce  Maker's Mark
  • 1  Ounce  brandy
  • 1  Ounce  Cayrum
  • 1/2  Ounce  Peach Schnapp's
  • 1  Cup  eggnog

Directions

Combine all ingredients, and garnish with ground cinnamon, nutmeg, and a cinnamon stick.

 

Nutritional Facts

Total Fat
8g
11%
Sugar
19g
21%
Saturated Fat
5g
21%
Cholesterol
118mg
39%
Carbohydrate, by difference
19g
15%
Protein
9g
20%
Vitamin A, RAE
122µg
17%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
261mg
26%
Choline, total
105mg
25%
Folate, total
2µg
1%
Magnesium, Mg
39mg
12%
Pantothenic acid
1mg
20%
Phosphorus, P
219mg
31%
Selenium, Se
8µg
15%
Sodium, Na
109mg
7%
Vitamin D (D2 + D3)
2µg
13%
Water
176g
7%
Zinc, Zn
1mg
13%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.