At Scoma’s Restaurant in San Francisco, this year’s eggnog is the culmination of an 11-month process. The preparation begins in late January, shortly after the previous holiday season concludes. Nearly a thousand egg yolks, gallons of heavy cream, and roughly $1,000 worth of vanilla beans are combined with sugar, sherry, brandy, and aged rum. This elaborate mixture is then stored at 34 degrees Fahrenheit (1 degree Celsius) and stirred weekly for several months.
Is the wait worthwhile? Customer Phil Kenny certainly thinks so. “It’s a wonderful, specialty drink,” he said of Scoma’s refined recipe, which leverages the aging process to enhance the boozy beverage. “This takes eggnog to a different level.” Kenny and his wife, Laurie, are not alone in their enjoyment; the drink has achieved cult-favorite status at Scoma’s, according to culinary director Gordon Drysdale. “A drink you’d associate with grandma and grandpa has become a cult favorite,” Drysdale noted. “We didn’t anticipate people being mad at us for not having it.”
Eggnog’s history traces back to medieval England and a drink called “posset,” a concoction of hot milk or cream, alcohol, and spices. While modern recipes have diversified to include non-dairy and alcohol-free options, some remain steadfastly traditional and secretive. The eggnog daiquiri at Lafitte’s Blacksmith Shop in New Orleans is a prime example.
“I like to say it’s a little Christmas magic,” explained Jamie Gourges, marketing manager for the open-air bar. “We do not disclose any of our recipes, but it is delicious.” Gourges revealed that their eggnog is made fresh daily from Thanksgiving to Three Kings Day (Epiphany) on January 6th—a tradition spanning two decades at the early 1700s establishment, rumored to be haunted by the notorious pirate Jean Lafitte.
Regular customer Terry Wittmer, a New Orleans resident, describes the drink as “tasting like Christmas,” highlighting its cinnamon notes and smooth texture. Even tourists, initially drawn to the bar’s signature “purple drank” daiquiri, find themselves captivated by the holiday offering. “It’s not going to have a problem going down,” remarked Cheryl Abrigo of Florida, as she savored her drink.