Excessive amounts of Christmas leftovers call for a party—and Novikov Miami {300 South Biscayne Boulevard, Downtown Miami; 305.489.1000} has just the big-batch cocktail for you and your friends to sip while you eat. Not ready to give up the Christmas spirit? Make this Attakai Kangae Japanese Eggnog and you won’t have to. We’ve got the recipe, below.
Here’s how it’s made:
Crack six eggs, separating the egg white and yolks into separate, five-quart bowls. Add six ounces of sugar to the bowl with the yolks, then whisk until the yolks turn pale yellow and thicken. Whisk in 16 ounces of cream, followed by 32 ounces of milk, two ounces of Frangelico, four ounces of Suntory Whisky Toki, six ounces of Old Forester bourbon, six ounces of Camus Cognac, and six ounces of aged Diplomático rum. Grate one whole nutmeg over the top and whisk until combined.
Add two more ounces of sugar to the egg whites, and whisk until stiff peaks begin to form. Slowly whisk in the egg yolk and spirits mixture. Reserve in an airtight container. Store refrigerated. When ready to serve, pour a serving into a single rocks glass and garnish with freshly-grated nutmeg and a ginger cookie.