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Eggnog is a beloved seasonal staple for many. This multifaceted treat can be enjoyed in various ways, from boozy to basic, dairy-free, or dairy-filled, the choice is yours. Read on for Metro Detroit bars serving eggnog, recipes for whipping up your own at home, and the most popular pairings to add a boozy twist.
For the first time ever, the Detroit City Distillery has transformed its tasting room at Eastern Market into a Whiskey Wonderland. Stop in to revel in the enthralling display of Christmas lights and decor while sipping a Coquito, made with Puerto Rican eggnog with Summer Rum, coconut milk, nutmeg, vanilla, and cinnamon. Yum! The tasting room is open Wednesday and Thursday from 4 p.m. to 10 p.m., Friday from 4 p.m. to 11 p.m., Saturday from 10 a.m. to 11 p.m., and Sunday from 12 p.m. to 6 p.m.
Nestled in the heart of Downtown Rochester is the Royal Park Hotel. Not only do they go the extra mile all year round to ensure each guest absolutely loves their experience, but they also make the holiday season extra special. The Holiday Pop-up Bar is now open with limited space on a first come first serve basis. The menu features Griswolds Family Eggnog, made with Myers dark rum, Christian Brother’s brandy, ground cinnamon, and nutmeg, and served with a cinnamon stick. The hours are Thursday to Saturday from 6 p.m. to Midnight.
Of course, you can likely grab a container of eggnog from your local grocery store, but for the DIY’ers, here’s a recipe for whipping up the scrumptious concoction at home. You’ll need six egg yolks, half a cup of granulated sugar, one cup of heavy whipping cream, two cups of milk, a half teaspoon of ground nutmeg, a pinch of salt, one-fourth teaspoon of vanilla extract, ground cinnamon, and there’s the option to add one-fourth cup of bourbon or your choice of alcohol. With your ingredients, you’ll whisk the egg yolks and sugar together in a medium-sized bowl to get a light and creamy mixture.
Combine the whipping cream, milk, nutmeg and salt in a saucepan over medium-high heat, stirring frequently, until the mixture reaches a slight simmer.
Add a spoonful of the hot milk to the egg and sugar mixture, whisking thoroughly. Repeat, adding a spoonful at a time, to temper the eggs and once most of the hot milk has been added in, pour the combined ingredients back into the saucepan on the stove. Whisk constantly for a few minutes, until the mixture has begun to thicken. Remove the saucepan from heat and stir in the vanilla, and alcohol, if using. Rum, Vodka, Gin, and Bourbon pair very well with eggnog.
Pour the eggnog through a strainer into your container of choice, cover with plastic wrap, and place in the refrigerator. It will thicken as it cools, but if you’d prefer thinner, smoother eggnog, add the entire mixture to a blender with one or two tablespoons of milk and blend until smooth. Once ready, serve with a dash of cinnamon or nutmeg, and fresh whipped cream, if desired. This eggnog can be refrigerated for up to one week.
We realize not everyone does dairy, so here’s a vegan-friendly alternative to the previous recipe.
Gather up three cups of coconut milk, one cup of coconut cream, half a cup of raw cashews, two-thirds cup of white granulated sugar, one teaspoon of vanilla extract, one teaspoon of cinnamon, half a teaspoon of nutmeg, and three-fourths cup of bourbon or selected choice, if you’re using alcohol. Substitute the cashews with five tablespoons of maple syrup, for a nut-free delight. Add all the ingredients except the bourbon to the blender and blend until completely smooth. Pour into a saucepan over medium heat, whisking until it just reaches a simmer. Remove it from the heat and mix in the alcohol. Mix thoroughly or put back into the blender to remove any lumps formed while heating, or just use a strainer. Place into a container and refrigerate for a couple of hours (or enjoy it warn). Sprinkle with cinnamon, nutmeg, and or coconut whipped cream.