Listener Dan Sweet passed this recipe along for this traditional holiday beverage.
A couple of things to note before I give you the recipe:
- This is a “top shelf” eggnog. The prices for the bottles can be high, but it has really seemed worth it to me. Depending on the size of bottles purchased, they should provide enough for several batches.
- One can make the eggnog and drink it immediately and be satisfied. Or you can let it age a week or so, and the flavors will be that much more complex.
- 4 eqgs
- 6oz. granulated sugar
- 1 tsp. freshly grated nutmeg
- 1/8 tsp. allspice
- 1/8 tsp. ground cloves
- 1/2 tsp. cinnamon
- 2Oz. Remy Cognac
- 2OZ Contreau
- 4OZ. Spiced Rum (Bacardi Oakheart
- 12 OZ. whole milk
- 4OZ. cream
Preparation:You can use either an immersion blender or regular blender to make: Blend the eggs in a bowl for about a minute. Add the sugar and spices, and blend for about 30 seconds. Slowly add the liquor, and blend for about 30 seconds. Add the milk and cream, and blend for about a minute. Cover and refrigerate until you are ready to drink it. The spices will settle some. Stir or blend before serving.