Coffee Eggnog

This is my final Eggnog post of the New York Bartender's Guide. It may be my final Eggnog post of the year. That has yet to be seen. As it stands I've done all of the other Eggnog drinks on the list, and I have to say that I think this is better than most, particularly the ones that use brandy, sherry, or cider. I guess I'm just partial to coffee. And there is something to that feeling that you are getting your coffee with your liquor in this holiday drink. That and the fact that this cocktail is blended for extra fluffiness, and you have your cold Coffee Eggnog Latte right here.

The original recipe calls for instant coffee. That seems a little basic nowadays, but I can see the logic. A coffee liqueur back in the 90s didn't have the real coffee taste of cold brew coffee. It would be mostly rum and sugar, so adding instant coffee would just accentuate the real coffee flavor. But you are blending this drink, so there's no harm in using a pinch of real coffee. Better still, substitute MurLarkey Coffee Whiskey for the coffee liqueur, and you will have an all-whiskey Eggnog that tastes more like real coffee. Nothing else needs to change in this recipe except that you can add more sugar syrup to taste.

• 2 oz. blended whiskey (MurLarkey Heritage used)
• 1 oz. coffee liqueur (MurLarkey Coffee Whiskey used)
• 6 oz. milk
• 1 oz. half-and-half
• 1 tsp. sugar syurp
• 1/2 tsp. instant coffee (or fine ground coffee as I did)
• 1 egg
• ground nutmeg

Combine all ingredients except nutmeg in a blender with ice. Blend until smooth and pour into a chilled Collins glass. Sprinkle nutmeg on top.