Egg Nog

2   Whole egg
2 oz Sugar
12 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.
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4 Comments

You could dry shake (use a

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.

Is there anything you don't

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

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. :)