CBD Egg Nog

CBD egg nog

Recipe by Nora Mounce


There’s something about drinking a cocktail that my grandma would have served at her Christmas party in 1962 that gets me right here (pointing at my chest). Conveniently, my heart is also warmed by a shot of Bulleit Bourbon, my brown liquor of choice, whenever possible. Dabbling in retro cocktail recipes over the years, I’ve come up with some oddball disasters – my friends will quickly remind me of the Peppermint Stingers I whipped up last year, consisting entirely of Scotch and Crème de Menthe. Absolutely no one was hankering for another. Eggnog is quite different – effortless and simple, it’s impossible to botch if you’re using store bought eggnog. But its reputation scares me off – I bet my grandma could tell at least one scandalous story of overdosing on spiked nog at her holiday parties. Classic recipes typically boast a trio of spirits, rum, brandy, and whiskey or cognac – yikes!

To enjoy this classic cocktail while putting our worries at ease, we’re adding some TLC and CBD to our glass this Christmas. A DIY eggnog recipe helps you savor just one and counters the risk of over imbibing (this recipe, romantically, only serves two). We used only a modest shot of Bulleit, (who needs anything else?) and a dropper of my favorite high-CBD tincture – Sweet Jane 4:1 from Humboldt Apothecary. Whip up a batch for the hard-working elf in your life and sit back and enjoy the fire. Cheers!

 

CBD Egg Nog

Makes two drinks

Start to finish: about 5 minutes

 

Ingredients

2 eggs

1/3 cup sugar

1 cup milk of your choice*

¼ cup Buillet or whiskey or

bourbon of your choice

Fresh grated nutmeg

*If you don’t mind dairy, use milk and cream in a 3:1 ratio for more richness. Otherwise, almond, soy or coconut milk works wonderfully.

 

In a cocktail shaker, combine eggs, sugar, milk and bourbon in a cocktail shaker. Really, really shake it! (you’re the egg beater here).

Strain into two tumblers, over rocks if desired.

Finish with a float of CBD tincture and top with dusting a freshly ground nutmeg.

Emerald contributor since March 2012

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