Tis the season for buying and drinking liberal amounts of eggnog! Every grocery store stocks all the different brands, often prompting eggnog taste testings amongst families and party gatherers, plus hot debates about which brand is best. Unless you get it into your head that you should make eggnog yourself, like I did last year.
This was not my best and brightest idea. I did something wrong with all those whipped eggs and made everyone sick. Perhaps my eggs weren’t fresh enough, or maybe it was all in our heads – a distinct possibility seeing as everyone was a little skeeved by drinking the raw but whipped egg whites. I don’t know exactly what happened, I just know it was not my finest moment.
I swore off making eggnog ever again. Until finding a lovely cheater’s recipe, that is! This recipe allows you the delicious taste and personal satisfaction of having made the eggnog yourself, but with a fraction of the work and no eggs to separate and worry about. Softened ice cream. Yep, softened ice cream comes to your rescue and mimics the thickness of the eggs with full pasteurization – oh glorious pasteurization – so no one gets sick on your watch!
This drink is awesome. In fact, I’d even highly recommend it to those wonderful cooks out there who are unlike me and can successfully make eggnog the traditional way without incapacitating anyone, because it’s just so easy and frankly, tastes just as good! Enjoy!
Source: Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams
1 shot bourbon
1 shot dark rum
2 scoops of vanilla ice cream, softened to a mashable consistency but not completely melted
½ tsp ground cinnamon
½ tsp freshly grated nutmeg, plus more to garnish
Add the bourbon, rum, ice cream, cinnamon, and nutmeg to a cocktail shaker. Shake vigorously for 10 seconds.
Strain the mixture into two (preferably chilled) coupes or Irish coffee mugs. Garnish with a little more grated nutmeg if desired. Serve immediately.
Makes 2 drinks as written.