Classic Eggnog Cocktail
Making your own eggnog is quite simple — and the final result tastes miles above any version you can buy at the store. With whipped cream folded in for extra lift and a touch of nutmeg on top, this creamy, festive cocktail is perfect for holiday parties or slow nights in.
Ingredients
Serves 4 to 6
- 1 cup heavy cream
- 6 tablespoons sugar
- 2 large eggs
- ½ teaspoon freshly-grated nutmeg
- ⅛ teaspoon salt
- ¼ cup brandy
- ¼ cup bourbon
- ¾ cup whole milk
Directions
Place heavy cream and sugar in the blender. Select MANUAL/SPEED LO and blend, gradually increasing the speed to HI until cream is just whipped, 15-20 seconds. Do not overmix. Remove about ½ cup of whipped cream from blender, set aside in a bowl and refrigerate. Add all remaining ingredients to blender and blend on MANUAL/SPEED 5 until blended, about 15 seconds. Chill eggnog in refrigerator in blender jar for at least 1 hour. Just before serving, add reserved whipped cream to blender and PULSE 2 to 3 times. Pour eggnog into cocktail glasses. Garnish with additional grated nutmeg and serve immediately.
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