Eggnog Immediate

Why I Love This Recipe

I like eggnog. By "eggnog", I don't mean that overly-sweet, extract-flavored stuff you get in grocery stores. It might be okay for the kids, but it's not the real thing. The real thing is, of course, a rich tipple of eggs, dairy, and liquors. The best eggnogs are made in huge batches, using at least a dozen eggs, but if you're the only one in your family who likes eggnog, that can be a waste.

There are a lot of single-serve recipes for eggnog, and I've tried several, but they all have fallen short of the glory that is the gigantic bowl of 'nog. I think I know why. The single-serve recipes are for bartenders, who have to make a drink quickly. They follow a different order of operations and use ingredients that are easier to measure out quickly. While flavor might be (almost) preserved, texture takes a big loss that is only partially made up for by using a bar shaker. You can froth a thin liquid all you like and it will never really be heavy cream. This recipe has extra steps and extra time, but the results are worth it.

This will be every bit as thick and rich as a top-notch punchbowl eggnog. Enjoy. Be warned: It will be much stronger than you think it is, so take your time.

Ingredients You'll Need

Egg 1
Heavy Cream 1.5 ounces
Confectioner's Sugar 1 1/2 Tablespoon
Cinnamon 1/4 teaspoon
Rum 1 ounce
Brandy or Whiskey 1 ounce
Ice, not crushed as needed
Nutmeg for garnish

Pairs Well With

Cookies

Questions, Comments & Reviews