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Cocktail History
The Thanksgiving Nog is a batch autumn cocktail that was created by Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It’s served warm and made on a stovetop using lots of different ingredients, including rum, cream, pumpkin, brown sugar, and various seasonal spices.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Dark Rum: This is a type of rum made with sugarcane, spices, and water that has been barrel aged for a long period of time. We used Plantation Original Dark Rum because it has a unique spiced flavor with notes of banana, plum, and vanilla. For a mocktail version of this drink, try Caleño Non-Alcoholic Dark & Spicy Tropical Spirit in place of the rum.
Water: This is a colorless liquid that stretches the recipe. We used filtered water.
Heavy Cream: This is a thick, high-fat milk product. We used half & half instead of heavy cream because it’s lower in calories. For a dairy-free version of this drink, try Silk Dairy-Free Heavy Whipping Cream Alternative in place of the cream.
Pumpkin Purée: This is cooked pumpkin that has been blended into a smooth pulp. We used Farmer’s Market Foods Organic Pumpkin Purée.
Brown Sugar: This is white sugar that has been processed, crystallized, dried, and flavored with molasses. We used C&H Pure Cane Dark Brown Sugar.
Maple Syrup: This is a syrup made with the sap from maple trees. We used a local maple syrup.
Vanilla Extract: This is a flavoring made with vanilla beans, ethyl alcohol, and water. We used Simply Organic Pure Madagascar Vanilla Extract.
Pumpkin Pie Spice: This is a spice blend made with cinnamon, ginger, nutmeg, and cloves. We used Simply Organic Pumpkin Pie Spice.
Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. We used Reddi-Wip Original Dairy Whipped Topping because it offers easier application than making whipped cream at home using an iSi Cream Whipper. For a dairy-free version of this drink, try Reddi-Wip Non-Dairy Coconut Milk Whipped Topping in place of the whipped cream.
Ground Cinnamon: This is a spice. We used Simply Organic Ground Cinnamon.
Cinnamon Stick: This is a dried spice that has been rolled into a stick. We used cinnamon sticks from the bulk section at our local grocery store.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Saucepan: This is used to warm the ingredients. We used the Cuisinart 3-Quart Stainless Steel Saucepan with Cover.
Spoon: This is used to stir the ingredients. We used the OXO Good Grips Silicone Spoon.
Ladle: This is used to transfer the drink to cups. We used the OXO Good Grips Silicone Everyday Ladle.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Tasting Notes
The Thanksgiving Nog features the delicious aroma of fall spices paired with the distinct tastes of pumpkin, banana from the rum, and maple, and it has a decadent sweetness from the brown sugar, vanilla, and cream.
Our Opinion of This Cocktail Recipe: When tasting this drink for the first time, Kendall’s exact words were, “Wow, it’s like I’m drinking a pumpkin pie.” Although it’s quite high in calories, this is a delicious recipe worth indulging in around the holidays. It makes about six servings though, so be prepared to share some with a friend!
Recipe
This cocktail recipe was adapted from The Artisanal Kitchen: Holiday Cocktails by Nick Mautone.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Thanksgiving Nog
The Thanksgiving Nog is a batch autumn cocktail that was created by Nick Mautone and was first published in his book The Artisanal Kitchen: Holiday Cocktails. It’s served warm and made on a stovetop using lots of different ingredients, including rum, cream, pumpkin, brown sugar, and various seasonal spices.
Ingredients
Method
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Add water, cream, brown sugar, maple syrup, vanilla extract, and pumpkin pie spice to a saucepan.
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Simmer on low heat while stirring frequently for about 5 minutes.
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Stir in pumpkin purèe.
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Simmer for 15 more minutes until mixture resembles a thick cream.
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Remove from heat.
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Stir in rum.
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Ladle into mugs.
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Garnish with whipped cream, ground cinnamon, and cinnamon stick.
