Kelly's Recipe
“In a Lineup, One Stood Out”
Written by Noelle Videon
Six demitasse glasses stood in a neat line, each marked with a hand written number. One stood apart, with its rich taupe hue, in striking contrast to the classic creams and buttery yellows beside it.
It was a quiet signal that this was no ordinary eggnog.
Kelly, Dry Land's Brand Director and part owner, maintained her poker face, as people lifted the small bottle to their lips. At the time she was one of two mixologists at the distillery. Even as customers prodded, she gave no indication as to which eggnog was hers amongst the lineup.
Friends, colleagues, fellow Longmont restaurant staff and customers packed into Dry Land’s original tasting room anchored by a chrome, mid century modern Christmas tree. With already limited space, people overflowed into the 350-square-foot production space, all gathered with a shared purpose; to take part in Dry Land’s second annual “Nog Off.”
A pour of chilled eggnog filled each glass on individual flights, awaiting the blind judgement of over 100 eager tasters. This year, the competition ballooned in scope and spirit as other Longmont restaurants joined with their original eggnog recipes.
Not to be excluded from her own morning ritual, Kelly recalls her mother making her what she calls “kid’s coffee.” She now makes the same for her own children. From an early age, the mixture of decaffeinated instant coffee, hot milk and sugar shaped her affinity for its flavor in all forms. For her, just about everything tastes better with a touch of coffee, so it was only natural to feature espresso in her egg nog.
Upon tasting her creation, one customer likened it to liquid tiramisu, teasing, “Isn’t that cheating? Who wouldn’t like that!”
With espresso as its heartbeat, she followed a similar formula to Dry Land’s inaugural winning eggnog, blending both whiskey and rum. Favoring a profile closer to a wheated bourbon, Kelly chose Dry Land’s Antero Whiskey. With notes of butterscotch and a coffee finish, the Antero could stand up against the richer flavors, as well as the milk and cream. Not only did she want the sweet, earthiness of Silver Rum, but also the natural nutmeg and baking spice from the barrel-aged Rum.
The choice to include molasses was inspired by Kelly’s favorite blondie recipe, lending a subtle brown sugar depth. Honey, she explains, adds a distinct yet balanced sweetness and a silkier mouth feel.
Becoming the 2019 “Nog Off” winner was an amalgamation of many things for Kelly, both unserious and more sentimental.
It was a playful victory in a competition amongst friends, a creation in nod to a gesture made into a generational tradition, and an ode to a community which Dry Land hoped to be a part of and uplift. In the end it was also a quiet affirmation and a personal assurance that she was where she was meant to be: doing what she wanted to do.
Ingredients
- 3 cups Longmont Dairy Heavy Whipping Cream
- 1 ½ cups Organic Granulated Sugar
- ¾ teaspoon Molasses
- ¼ teaspoon Sea Salt
- 4 ounces Espresso
- ¼ cup Honey
- 8 Eggs, separated
- 1 ½ Savory Spice Vanilla Beans (split lengthwise)
- 375 ml Dry Land Distillers Antero Wheat Whiskey
- ½ cup Dry Land Distillers Pure Cane Rum (Silver)
- ½ cup Dry Land Distillers Pure Cane Rum (Gold)
- Freshly Grated Nutmeg
Preparation
- In a saucepan, gently heat cream, sugar, molasses, salt, espresso, honey, and vanilla beans. Stir until sugar is dissolved and mixture is warm (do not boil).
- In a separate bowl, whisk egg yolks until light and creamy. Slowly temper the warm mixture into the yolks, whisking constantly.
- Return to low heat and cook until slightly thickened, stirring continuously. Do not let it boil.
- Remove from heat and cool completely.
- Stir in whiskey and both rums.
- In another bowl, beat egg whites until soft peaks form, then fold gently into the mixture.
- Chill thoroughly before serving.
- Serve with freshly grated nutmeg on top.
