Almondy Umami Eggnog
If you're looking for a hearty drink this season, try our almond twist on this classic holiday cocktail, created by Matthew Biancaniello, Mixologist at the Hollywood Roosevelt Hotel’s Library Bar.
- 2 Ounces vanilla-infused amaretto liqueur
- 1 egg
- 1 Ounce honey syrup
- 2 Ounces unsweetened almond milk
- Sliced almonds, toasted, for garnish
- Ground nutmeg, optional
One week before your party, infuse the liqueur by splitting 2 whole vanilla beans lengthwise and placing into a bottle of amaretto.
The day of your party, prepare the honey syrup. In a saucepan over medium heat, whisk together ¾ cup water and ¼ cup honey until thoroughly combined. Allow to cool and pour into a decorative bottle.
To prepare cocktail, place all ingredients into a shaker without ice and shake vigorously for one minute until very frothy – a hand blender would also be acceptable. Add ice to the shaker and shake again to chill. Strain into a tall Collins glass (or favorite stemmed glass) and top with a sprinkle of nutmeg, if desired, and toasted almonds.
If you care to make this a traditional punch bowl drink (use the whole bottle of amaretto), simply blend together ingredients in advance and keep refrigerated until the party. Invest in some large ice cubes or an ice mold to float in the punchbowl to keep this holiday treat temperature-safe.