Past Nog Winners

Everyone loves the Nog-off, where the competition is stiff but the eggnog is stiffer. Each year, more and more competitors put their nogs to the taste test and vie for bragging rights for the best eggnog in town. The People’s Choice award goes to the eggnog that gets the most votes from our discerning visitors. The Tasters’ Choice award (begun in 2010) goes to the nog that gets the nod from our Celebrity Tasters. Below are the Winners from each year, and their recipes.

First Ever Nog-off (2005)

William E. Woodruff’s Eggnog, prepared by Louise Terzia

Individual serving—multiply as needed:

1 medium size egg yolk
1 level tablespoon of finely pulverized sugar
2 tablespoonsful of thick cream
1 grating of nutmeg
1 teaspoon of brandy or a good grade of whiskey (or 1 tablespoon of dry sherry)

Beat the egg yolks to a lemon color. Slowly add the liquor while beating, then still beating, gradually add the sugar a little bit at a time. Beat in cream, whipped, grate the nutmeg and mix in well. Chill. Sever in small glasses or cups.

Stiffly beaten egg whites may be added after the nutmeg, but more often they were used for angel food cake which was usually served with eggnog.

William E. Woodruff was the founder of Arkansas’s first newspaper, the Arkansas Gazette. Woodruff arrived in Arkansas Post from New York in 1819 and set up his printing business. When Little Rock became the territorial capital in 1821, Woodruff moved his business upriver. Between 1824 and 1827 he lived and worked on the northeast corner of the museum’s block. This recipe is found in Mary Fletcher Worthen's book, Matters and Things in General, available in the Museum Store.

Second Ever Nog-off (2006)

Robert Crittenden’s Kentucky Eggnog, prepared by Louise Terzia

1 quart of milk
2 dozen eggs
1 liter Kentucky bourbon
1 quart heavy cream
1 ½ cups of sugar nutmeg for garnish

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding ½ cup additional sugar, if desired. Beat yolks and bourbon together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 1 ½ gallons.

Born in Kentucky in 1797, Robert Crittenden was appointed by President James Monroe as the first secretary of the Arkansas Territory in 1819. He governed the territory until the arrival of James Miller, the first official governor. Crittenden amassed political power through an alliance with Henry Conway whom he later mortally wounded in a duel. He also co-founded what is now Rose Law Firm. He died in 1834 while arguing a case in Mississippi. While this recipe is not directly related to Crittenden, it has the same Kentucky roots.

 

Third Ever Nog-off (2007)

Creamy Liquid Custard, prepared by Robynn Mendez

8 teaspoons arrowroot (or ½ cup flour)
8 egg yolks, beaten
Vanilla to taste
1 ½ cups sugar
6 cups whole milk
2 cups cream
Bailey’s Irish Cream liquor (or alcohol of choice)

Sift dry ingredients together and add the egg yolks. Put milk and cream in a double boiler. Wait until the milk is heated and add the egg mixture. Stir until thick and strain into another bowl. Strain again into a container and add vanilla and alcohol (if desired). Refrigerate and serve chilled.

Louise Hummel, Robynn's grandmother, made this custard every year for their family's Christmas Eve party. Robynn is proudly carrying on the tradition.

Forth Ever Nog-off (2008)

Nicholas Peay's Eggnog, prepared by Bill Worthen and his daughter, Rachel Worthen

6 dozen eggs, beaten separately
1 heaping tablespoon of sugar to each egg
1 ½ to 2 quarts whiskey

Beat egg yolks very light, add sugar and continue to beat until sugar is dissolved and very light in texture and pale yellow in color. Add liquor slowly, continuing to beat. Fold in beaten whites and serve at once.

Nicholas Peay moved to Arkansas fro Kentucky in 1825 to run a tavern. Born in 1784 in Virginia, Major Peay served under General William Henry Harrison in the Battle of Tippecanoe in 1811 and served in the War of 1812.

Nicholas Peay was also the great, great, great grandfather of Historic Arkansas Museum Director Bill Worthen whose family has enjoyed this recipe for many years.

Fifth Ever Nog-off (2009)

Virginia Mitchell's Eggnog, prepared by Starr Mitchell

1 ½ quarts of milk
2 cups sugar
1 ½ quarts of whipping cream
6 eggs, separated
1 ½ pint of bourbon
½ pint of brandy
¾ pint of rum

Combine milk and sugar and mix until sugar dissolves. Whip the cream on high setting. Beat egg yolks well, on low setting. Add liquor, slowly, to yolks, starting with the brandy, then rum and last bourbon. Add the sugar and milk to mixture to yolks. Beat the egg whites until they form soft peaks.

Fold whipped cream into liquor mixture. Lightly fold in egg whites. Set in fridge at least one day ahead. Improves with age.

Adapted from an old Tennessee recipe, Virginia Mitchell made this eggnog for 35 years. She’d pour it into fruit jars and keep it in the refrigerator for visitors. She noticed who expressed extraordinary appreciation and, for them, she set aside a full jar to take home.

Sixth Ever Nog-off (2010)

People’s Choice Award

St. Nick Nog, prepared by Tandra Watkins, pastry chef for Ashley’s at the Capital Hotel

4 large eggs, separated (reserve egg whites for garnish)
⅔ cup sugar
1 ¼ -1 ½ cups Prichard’s “Sweet Lucy” Bourbon Based Liqueur
2 cups milk
1 cup heavy cream
½ tsp vanilla extract

In a mixing bowl set over a barely simmering water bath, combine together the yolks and sugar, whisk until the sugar has dissolved.

Place the bowl in a stand mixer and beat the yolks until they are increased in volume and a pale yellow color. Meanwhile, place the milk in a saucepan and bring it to a boil.

Whisk the hot milk into the beaten egg yolks, then whisk in the “Sweet Lucy” and vanilla extract. Strain and refrigerate the mixture and mature for at least 48 hours.

Nog Garnish:

Reserved egg whites, room temperature 1 tbsp heavy cream
1 ½ tbsp confectioner’s sugar ⅛ - ¼ tsp freshly grated nutmeg, to taste

Place a bowl over a pot on gently simmering water. Add all the ingredients to the bowl and whisk together continuously until the mixture reaches a temperature of 160° F. 

Place the bowl on an ice bath to cool it down quickly. Then place it in a soda canister and charge it with 1 cream charger.

To Serve:

Ladle out the eggnog and then top off each cup with the nog garnish. Makes 8-10 servings

Tasters’ Choice Award

Reichardt-Hoeltzel Eggnog, prepared by Becky & Charles Witsell

3 qts eggnog mix
½ gal eggnog ice cream
1 fifth 100 proof bourbon
1 pint rum

Sprinkle nutmeg on top. Add extra quart of eggnog mix to dilute.

This is the recipe as it was given to Becky by Pauline Hoeltzel many years ago.

 

Seventh Ever Nog-off (2011)

People’s Choice Award

John Robert Jackson’s Eggnog, prepared by Bridget Fennell Farris

2 eggs
1/3 cup sugar
5 oz cream
5 oz milk
5 oz whiskey
< 1 oz rum 

Beat egg yolks until thick. Add sugar until mixture is smooth. Stir in cream (whipped or not, your preference) and milk. Add rum and whiskey slowly so to not cook the eggs, stirring the whole time. Do not whip! Beat egg whites until stiff and fold in. Grate nutmeg on top. Makes 6 servings.

This Woodford County, Kentucky, recipe came from a Fennell family friend who got it from his grandfather. Bridget Fennell Farris prefers to serve hers with Irish Whiskey.

Tasters’ Choice Award (Tie)

Capital Eggnog, prepared by David Burnette, Capital Bar and Grill

6 cups milk 
12 egg yolks
2 cups heavy cream
2 cups sugar
⅛ tsp. nutmeg
liqueur of choice

Cook 6 cups milk, 2 cups heavy cream and ⅛ tsp. ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150˚). Reduce heat to low.

Whisk together 12 pasteurized egg yolks and 2 cups sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160˚ (about 25 minutes). Whisk milk mixture into egg mixture.

Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass (we use Prichard’s “Sweet Lucy” Bourbon Liqueur). Top with eggnog. Sprinkle with freshly ground nutmeg.

OMnoGprepared by Drue Patton, Argenta Arts Foundation

1 can of sweetened, condensed milk (chocolate preferably)
1 can of evaporated milk
2 eggs
1 cup of Ron Rico Rum
Grated, fresh nutmeg to taste
1 cup of cheer

 Blend it and drink up! OMnoG!

Eighth Ever Nog-off (2012)

People’s Choice Award

Capital Eggnog, prepared by David Burnette, Capital Bar and Grill

6 cups milk
12 egg yolks
2 cups heavy cream
2 cups sugar
⅛ tsp. nutmeg
liqueur of choice

Cook 6 cups milk, 2 cups heavy cream and ⅛ tsp. ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150˚). Reduce heat to low.

Whisk together 12 pasteurized egg yolks and 2 cups sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160˚ (about 25 minutes). Whisk milk mixture into egg mixture.

Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass (we use Prichard’s “Sweet Lucy” Bourbon Liqueur). Top with eggnog. Sprinkle with freshly ground nutmeg. 

Tasters’ Choice Award

John Robert Jackson’s Eggnog, prepared by Bridget Fennell Farris

2 eggs
1/3 cup sugar
5 oz cream
5 oz milk
5 oz whiskey
< 1 oz rum 

Beat egg yolks until thick. Add sugar until mixture is smooth. Stir in cream (whipped or not, your preference) and milk. Add rum and whiskey slowly so to not cook the eggs, stirring the whole time. Do not whip! Beat egg whites until stiff and fold in. Grate nutmeg on top. Makes 6 servings.

This Woodford County, Kentucky, recipe came from a Fennell family friend who got it from his grandfather. Bridget Fennell Farris prefers to serve hers with Irish Whiskey. 

Ninth Ever Nog-off (2013)

People's Choice Award AND the Tasters' Choice Award

Bootleg Eggnog, prepared by David Burnette of South on Main

6 cups milk
12 egg yolks
2 cups heavy cream
2 cups sugar
⅛ tsp. nutmeg
liqueur of choice

Cook 6 cups milk, 2 cups heavy cream and  tsp. ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150˚). Reduce heat to low.

Whisk together 12 pasteurized egg yolks and 2 cups sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160˚ (about 25 minutes). Whisk milk mixture into egg mixture.

Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass (we use Prichard’s “Sweet Lucy” Bourbon Liqueur). Top with eggnog. Sprinkle with freshly ground nutmeg.

Not Your Great, Great, Great Grandfather's Eggnog Award

Coffee CremeBrulee Eggnog, prepared by Jacquelyn Gooding of Copper Grill

4 Egg Yolks
½ cup Sugar
2 cups Milk
1 tablespoon ground Cloves
Pinch of Cinnamon
1 cup Heavy Cream
1 teaspoon grated Nutmeg
2 teaspoon fresh Vanilla Beans
3 ounces Patron XO Café Liqueur
3 ounces Starbucks Liqueur

Mix the egg yolks and sugar together and set aside. In a large pot heat milk, cloves, cinnamon and vanilla beans until warm – do not let it boil. Once warm, temper egg yolks with the milk mixture slowly.

Put mixture back on stove and stir constantly until slightly thick. Add cream and turn off the heat. Let cool for one hour and add the rest of the ingredients.

Tenth Ever Nog-off (2014)

People's Choice Award

Capital Eggnog, prepared by Capital Hotel Pastry Chef Matthew Dunn, CBG Bartender David Cash and CBG Sous Chef Tyler Rogers

559 grams milk
181 grams heavy cream
181 grams granulated sugar
99 grams egg yolks
¼ teaspoon nutmeg
½ teaspoon cinnamon
Arkansas Black Apple Infused Bourbon to taste.

Tasters' Choice Award

John Robert Jackson’s Eggnog, prepared by Bridget Fennell Farris

2 eggs
1/3 cup sugar
5 oz cream
5 oz milk
5 oz whiskey
< 1 oz rum

Beat egg yolks until thick. Add sugar until mixture is smooth. Stir in cream (whipped or not, your preference) and milk. Add rum and whiskey slowly so to not cook the eggs, stirring the whole time. Do not whip! Beat egg whites until stiff and fold in. Grate nutmeg on top. Makes 6 servings.

This Woodford County, Kentucky, recipe came from a Fennell family friend who got it from his grandfather. Bridget Fennell Farris prefers to serve hers with Irish Whiskey.

Not Your Great, Great, Great Grandfather's Eggnog Award

Firefly Chai Egg Nog, prepared by Matthew Cooper and Ben Townley, Cache Restaurant

48 oz milk
48 oz cream
15 egg yolks
2 cups sugar
2 vanilla beans
1 cups Dandelion Firefly chai tea
1 bottle of Balvenie Caribbean Cask Scotch

Eleventh Ever Nog-off (2015)

People's Choice Award

Rock City Eggnog, prepared by Ken Dempsey and Greg Henderson

Rock Town Bourbon
2 quarts heavy cream
2 cups sugar
2 whole grated nutmegs
1 tsp Saigon cinnamon
16 egg yolks
2 cups whole milk
Some beating & lots of whisking

In a large bowl, beat egg yolks until light yellow and creamy in texture; set aside

Combine the first four ingredients in large pot. Slowly heat to about 165 degrees, whisking occasionally, and remove from heat.

Scoop out about three cups of the hot mixture and slowly pour hot mix into egg yolks while whisking (pour slowly and DO NOT STOP WHISKING until completely incorporated).

Return egg yolk mixture back to large pot while whisking. Add the 2 cups of whole milk. Cover and refrigerate overnight.

Tasters' Choice Award

Egg Xtra Nog, prepared by John Selig and Leah Elenzweig

6 beaten eggs
2 cup milk
cup sugar
¼ cup, more or less, dark rum
½ cup, more or less, bourbonthe cheaper & rawer the better
1 tsp. vanilla
1 cup whipping cream
2 tbsp. Sugar
Ground nutmeg

In a large heavy saucepan mix eggs, milk and ⅓ cup sugar.

Cook and stir over medium heat until mixture coats a metal spoon or, if you have a thermometer, until it reaches 160˚. Don’t overcook or you will have egg custard.

Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes.

Stir in rum, bourbon and vanilla. Chill overnight.

At serving time, whip cream and 2 tbsp. sugar in a bowl until soft peaks form. Transfer chilled egg mixture to a punch or other serving bowl. Fold in whipped cream mixture. Serve at once. Sprinkle nutmeg over each serving.

 

Not Your Great, Great, Great Grandfather's Eggnog Award

Highland Island Beer Nog, prepared by Paul Karwick and Keith Reed, Heritage Grille, and Theron Cash and Ian Beard, Stone’s Throw Brewing

Evaporated milk, condensed milk, coconut milk, cinnamon, nutmeg, cloves, rum, Heritage Scottish Ale and whipped cream.

Twelfth Ever Nog-off (2016)

People’s Choice Award AND Tasters’ Choice Award

Capital Hotel Egg Nog, prepared by Ben Edwards and Matthew Dunn, Capital Hotel

1210 g Milk
392 g Cream
392 g Sugar
¼ tsp Ground Nutmeg
½ tsp Ground Cinnamon
233 g Eggs

Slowly bring the milk, cream, sugar and spices to 190˚ stirring on occasion to prevent the milk and cream from burning.

Whip the egg yolks until light and fluffy.

Temper the milk into the egg yolks whisking continuously as to not scramble.

Cool the eggnog with plastic wrap laid on top of it to prevent a skin from forming.

Whip the egg yolks until light and fluffy.

Temper the milk into the egg yolks whisking continuously as to not scramble.

Cool the eggnog with plastic wrap laid on top of it to prevent a skin from forming. 

Not Your Great, Great, Great Grandfather’s Eggnog Award

St. Elizabeth's Spiked Nog, prepared by Elizabeth Strandberg, Loblolly Creamery and Seth Barlow, O'Looney's Wine & Liquor

An Eggnog Ice Cream with St. Elizabeth's Allspice Dram topped with three special boozey drizzles of your choice!