Egg Nog

Description
Brandy, Milk, Heavy cream, Spiced Rum, Whole egg, Sugar, Nutmeg
Ingredients
2 Whole egg
2ozSugar
12tNutmeg
2ozBrandy
2ozSpiced Rum
6ozMilk
4ozHeavy 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
Yield
Drinks
Year2009
Created byJeffrey Morganthaler
Referencehttp://www.jeffreymorgenthaler.com/2009/egg-nog/
Posted by
Dan's picture
Dan on 11/21/2010

Comments

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. :)

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.

Zachary Pearson's picture

In the US, heavy cream is somewhere between 36 and 40% milkfat. 

Dan's picture

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.

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