Drink of the week: POUR's Christmas Kitty

by Kari Walker

Accept no substitutions for homemade Eggnog

Nothing says the holidays quite like Eggnog - but, let's get real, no one wants that pre-made stuff. Have you ever had REAL Eggnog? It's the soul-stirring instant Christmas cheer inducing kind of concoction that would make Ebenezer Scrooge himself want to bake cookies and sing carols. IND Eats has tracked down possibly the best cup of Christmas in town over at POUR and Village Café.

Chef Jeremy Conner of Village Café whips up a batch of Creme Brulee Eggnog in his kitchen to use at neighboring bar, POUR. Manny Silver then transforms the drink by adding some Catdaddy Spiced Moonshine and shaved dark chocolate to make this drink something to warm up to.

The result is a rich, cool, creamy, perfectly sweetened drink with notes of spice from the Catdaddy Moonshine. The drink has been dubbed the Christmas Kitty because, well, cats like milk and apparently moonshine, and most certainly would love Christmas.

I was happier than a kid on Christmas morning in a pile of wrapping paper when Jeremy and Manny said they would share the recipe with IND Eats readers. If you're making this drink at home, be prepared to invite over some friends - the recipe is meant to serve a crowd. The Christmas Kitty might just be what's on my bar for our family holiday dinner.

Afraid of that appliance called the stove in your kitchen? No worries - head over to POUR in DeGaulle Square at River Ranch for this cocktail or one of the many other bar specialties. Check out the daily specials like Tuesday's happy hour all day and Thursday's ladies night $1 select wine offerings. POUR and Village Café are the perfect after work destinations for impromptu holiday gatherings of friends for conversation, cocktails and amazing food.

The Christmas Kitty
(Featuring Jeremy Conner of Village Café's Creme Brulee Eggnog base)

18 egg yolks
1 1/2 c. white sugar
2 qt. heavy whipping cream
1 whole vanilla bean

Cut vanilla bean in half long-wise and scrape out seeds. In a medium saucepan, heat the heavy cream, vanilla bean, and seeds until very hot. Remove from heat just before the mixture boils. Strain out vanilla bean and seeds and set hot cream aside. In a medium mixing bowl, add egg yolks and sugar and whisk until pale. Slowly pour small amounts of hot cream mix into the egg mixture while beating with wire whisk. Strain mixture again. Allow to cool and store wrapped tightly in refrigerator for up to 5 days and makes 2 quarts.

When chilled, add 1.5 ounces of Catdaddy Spiced Moonshine to 1 cup of Eggnog base in a cocktail shaker filled with ice. Gently shake and strain over glass filled with ice. Grate or shave dark chocolate on top of beverage.