Eggnog to Go

Photo from Restaurant Josephine’s Instagram.
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spiked eggnog

Restaurant Josephine—a hot new French bistro in Auburn—is selling house-made spiked eggnog to go by the pint and quart for the holidays. Owners Courtney McDonald and Eric Alexander whipped up a big batch of the seasonal brew right after Thanksgiving. “It’s very classic,” says Alexander: bourbon, brandy and rum, mixed with cream, milk, whipped eggs and sugar, plus a little nutmeg and sea salt. “The key element is letting it mellow,” he says. “There’s a lot of booze in there. So when you first make it, it’s whoa. But we give it a month to cure and mellow out.”

The spirited ’nog comes in glass mason jars by the pint ($16) and quart ($30), and it’s also available by the glass in the restaurant and bar. McDonald and Alexander made only 25 gallons of the stuff; once they run out, that’s it. To order, call the restaurant at (530) 820-3523. 1226 Lincoln Way, Auburn; josephineauburn.com