Wine & Spirits
Recipe: Frozen spiked eggnog
Image: Kristy Ryan
Wine & Spirits
Recipe: Frozen spiked eggnog
Spice up your holiday bash by serving this adult version of the classic holiday bevvie.
This elegant cocktail was created by designer Monika Hibbs's food editor, Erin Girard, for Monika's home tour in our December issue.
INGREDIENTS
- 2 1/2 cups eggnog (store-bought or homemade)
- 1 1/2 cups vanilla ice cream
- 1/2 cup dark rum
- 1/4 cup brandy
- 1/4 cup bourbon
- 1 cup ice cubes
- Cinnamon and freshly grated nutmeg, for garnish
DIRECTIONS
1 Chill six coupes in the freezer for at least 30 minutes before serving.
2 Place all the ingredients in a blender and purée on high speed until the mix- ture is thick and frothy, 1 to 2 minutes. Divide the mixture among the chilled coupes and top each with the cinnamon and nutmeg.
Serves: 4
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