Nog I Yam

Menu Part: 
Cuisine Type: 

New Orleans Victory Bar’s Steven Yamada created quite a stir with his eggnog at the 2011 Tales of the Toddy—enough to score a tie for second in the eggnog competition. His drink includes a house-made sweet potato puree which becomes they key ingredient to a sweet potato eggnog, topped with a flambé marshmallow fluff, spiecd with cardamom/ginger simple syrup.


Nog I Yam
1/5 oz. Benchmark Bourbon
3 oz. Sweet Potato Eggnog
1 oz. Spiced Marshmallow Fluff

Sweet Potato Puree
1 sweet potato
2 Tbsp salt
1 cup Dark brown sugar

Sweet Potato Eggnog
3 whole eggs, plus 1 egg yolk
2 cups whole milk
1/2 cup sugar
1 cup Sweet Potato Puree

Spiced Marshmallow Fluff
3 egg whites
1 cup light corn syrup
1/2 tsp salt
2 cups Confectioner's sugar
1 Tbsp cardamom/ginger simple syrup


Sweet Potato Puree

  1. Peel sweet potato and slice into medium thick pieces.  
  2. Place on baking sheet and cover with salt and dark brown sugar.  
  3. Gently toss and then bake at 350 F for about 15-20 minutes or until potatoes are soft.  
  4. Add all chunks of sweet potato and any juice into a food processor and thoroughly puree.

Sweet Potato Eggnog

  1. Combine eggs plus egg yolk in a medium saucepan and beat thoroughly with a whisk.  
  2. Set burner to lowest setting and, while stirring, add whole milk, sugar, and Sweet Potato Puree.  
  3. Continue to stir for about 20 minutes or until mixture reaches 160 F.  
  4. Bottle and refrigerate overnight.

Spiced Marshmallow Fluff

  1. Beat egg whites, light corn syrup, and salt for about 10 minutes or until thick.  
  2. Turn mixer speed to low and slowly add Confectioner's Sugar. Then add cardamom/ginger simple syrup.

Nog I Yam

  1. Combine Sweet Potato Eggnog and Bourbon.  
  2. Top with Spiced Marshmallow Fluff.  Lightly scorch fluff with a small torch and serve.
Source: Bartender Steven Yamada, Victory Bar, Tales of the Toddy 2011

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