2 oz Sugar
1⁄2 t Nutmeg
2 oz Brandy
6 oz Milk

Blend eggs in blender 1 min / medium. Slowly add sugar & blend 1 more minute. Add other ingredient. Blend. Chill. Serve in chilled flute. Garnish with fresh nutmet.


Could substitute other rum, perhaps with some Allspice Dram, Licor 43, or other flavorings.


3 oz sugar. A reader recommended reducing to 2 oz.

Cocktail summary
Posted by Dan on 11/21/2010
Created by
Jeffrey Morganthaler
Is of
unknown authenticity
Not yet rated
4 stars
(4 ratings)
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famico commented on 11/22/2011:

You could dry shake (use a cocktail shaker without the ice) for an easy alternative to the blender.

I found it a little liquidy. Next time I'll drop the milk to 4oz. (Admittedly, it could be the cream I used - not sure of the German equivalent to heavy cream.

Dan commented on 11/23/2011:

Is there anything you don't know about ingredients? Sheesh! I haven't tried this yet, but I don't care for egg nog that is too thick.

For the 'rum' I used 1.5 oz Lemon Hart 151, 0.5 oz Allspice Dram. For the 'brandy' I used 1.0 oz Cruzan 151, 1.0 oz Benedictine. I also switched and used 6oz/4oz heavy (40%) cream/milk. "No Open Flames within 25 Feet" signs are optional. :)