Credit: Jeffrey Morgenthaler
Ingredients
2 large eggs
4 tbsp superfine or baker's sugar
2 oz Argonaut Speculator Brandy
2 oz Siesta Key Spiced Rum
6 oz whole milk
4 oz heavy cream
grated nutmeg
Directions
Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled glasses, grating nutmeg on top immediately before serving.
Notes
Quite unlike most egg nogs I’ve had, which have been too thick, sweet, or boozy. This is elegant, smooth, drinkable, and can be made in advance! I didn’t have enough of my homemade spiced rum so took a chance on Siesta Key—a worthy alternative for eggnog use. I cut the sugar down to 4 tbsp and it was plenty sweet.
