Egg Nog

Brandy, Milk, Heavy cream, Spiced Rum, Whole egg, Sugar, Nutmeg
2 Whole egg
2ozSpiced Rum
4ozHeavy cream
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
Created byJeffrey Morganthaler
Posted by
Dan's picture
Dan on 11/21/2010


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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