Aged Eggnog: A Great Way to Use Spiced Rum
Nothing says the holidays like eggnog. For the last few years, aged eggnog has been making the rounds, but it's not always easy to remember to get it going far enough in advance. Here's a recipe that you can make day-of, or let age a little while (up to a month or so) in the fridge. Either way, it's decidedly tasty. And it doesn't break the bank, either!
You can scale it up or down as needed. If you use a blender, be sure you use it on a very low setting, so the egg doesn't heat (to not-so-delicious effect). We recommend making at least a double batch -- you'll want to have enough on hand for a crowd!
This recipe is based on Jeffrey Morgenthaler's recipe. He the nutmeg from the actual drink and just grates on top, but we think it adds a nice bit of oomph, in addition to grating on top for the aroma!
2 large eggs
3 oz superfine sugar (not regular or powdered!)
2 oz brandy
2 oz spiced rum
6 oz whole milk
4 oz heavy cream
Beat eggs in the blender for up to one minute on no more than medium speed. Add sugar slowly, blending for an additional minute. Add brandy, rum, milk, cream, and grated nutmeg (to taste) with blender still running. Blend well to combine. Chill refrigerated for several hours and up to a month to allow flavors to develop. Serve in chilled glasses with grated nutmeg on top.
Comments on this post (1)
I will definitely try this!
— Paula Blunt