Egg Nog

2 Whole egg
2 oz Sugar
1⁄2 t Nutmeg
2 oz Brandy
2 oz Spiced Rum
6 oz Milk
4 oz Heavy cream
Instructions

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.

Notes

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

History

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

Cocktail summary
Posted by Dan on
Created by
Jeffrey Morganthaler
Year
2009
Is of
unknown authenticity
Reference

http://www.jeffreymorgenthaler.com/2009/egg-nog/

Curator
Not yet rated
Average
4 stars
(4 ratings)
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Comments
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. :)