Cocktail: Ginger Nog | Bartender: Violette Alaouze

Whoever came up with the idea to combine eggs, milk, sugar and vanilla together is a genius. Custard, cake, french toast, crème brûlée, eggnog…. the possibilities are vast and delicious. I made eggnog for the first time a couple of weeks ago, but instead of milk and cream I used cashew milk. The results were creamy, nutty and lighter than regular eggnog.

Cocktail: Ginger Nog | Bartender Atlas

2 oz Homemade Unsweetened Cashew Milk Eggnog*
1/2 oz Bittermilk Gingerbread Mixer
1/4 oz Giffard Ginger of the Indies Liqueur
1/4 oz Sombra Mezcal
1/2 oz Spicebox Whisky
1/2 oz Captain Morgan’s gingerbread rum
Freshly grated nutmeg & cinnamon.

Shake, pour over a big ice cube and garnish with some edible gold. Enjoy!

*Unsweetened Cashew Milk Eggnog
6 large egg yolks
3 cups unsweetened cashew milk
1/2 teaspoon ground nutmeg
Pinch of salt
1/4 teaspoon vanilla extract

  1. Whisk the egg yolks in a medium bowl until light and creamy.
  2. In a saucepan over medium-high heat, combine the cream, nutmeg and salt. Stir often until mixture reaches a bare simmer.
  3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
  4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
  5. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
  6. Remove from heat and stir in the vanilla.
  7. Pour the eggnog into a pitcher or other container and cover with plastic wrap.
  8. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
  9. Store homemade eggnog in the fridge for up to one week.

Violette Alaouze
Born and raised by parents in the industry, Violette was made for this. “I was raised on Caesars.” As a child, after-school care would consist of doing her homework at the bar of the restaurant where her mom worked while sipping a virgin caesar, or in the office of the pub her dad managed. When she was old enough, she dove right into the service industry and hasn’t looked back since. With over 15 years of restaurant experience including 3 years of management experience and 7 years bartending, she has now launched her own consulting and special events bartending company, Wild Spirits Bartending, on the Sunshine Coast. You may have seen her rocking the tequila fountain at Science of Cocktails in Vancouver. Yeah. Tequila fountain. Did we mention her favourite cocktail is a margarita and she has spent several years living in Mexico? This girl has stories. If you ever get a chance to visit the Sunshine Coast, seek her out. Sit at whatever bar she is tending. Ask her to make you something special and to tell you a story. Tell her Bartender Atlas sent you!
Violette Alaouze on Instagram