No-Sleep-Till-Santa Eggnog

It’s a well-worn but precious holiday image: Children leaping from their beds on Christmas morning as the sun barely breaks. This twist on classic eggnog is for the bleary-eyed parents just behind the scenes, or any other solstice-celebrating partygoer who wants to stay up a little late.

Inspired by the classic eggnog blend of rum and brandy, the No-Sleep-Till-Santa uses a blend of cognac and funky rums for a simple coffee infusion that adds a touch of bitterness to offset the sweetness of the winter cocktail. You’ll want something with a light roast here—feel free to substitute decaf as needed. A little Pedro Ximénez sherry helps to pull the coffee’s stone fruit flavors to the forefront.

I designed this spin on eggnog with Bitter Truth’s Aromatic Bitters in mind—they add flavors of cinnamon, clove, and nutmeg but keep things subtle. You can experiment with other bitters for a unique spin. Fee’s Aromatic is a good substitute, and in a pinch you can always default to that dusty bottle of Angostura you always forget is open.

This recipe is easy to make by the batch in your blender, but you’ll want to be mindful as you go. If your home model isn’t particularly strong, make sure you blend the nog long enough for the sugar to fully dissolve. If your blender is a bit boisterous, make sure you don’t turn it up too high and accidentally cook the eggs. Just remember that eggnog is best cold, so you’ll want to let it sit in the fridge for several hours when you’re done mixing. For those with the patience, it’s even better after a week or two and can sit for several months if properly refrigerated in an airtight container with as little headroom as possible.