BLENDER EGGNOG

BLENDER EGGNOG (6 to 8 drinks)

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4 large eggs

¾ cup sugar, or to taste

1 teaspoon freshly grated nutmeg, plus more for sprinkling

4 ounces brandy

4 ounces spiced rum

1-½ cups whole milk

1 cup heavy cream


1. Crack the eggs into a blender and process for 1 minute on medium speed. Slowly add the sugar and blend for 1 minute. With the blender running, add the remaining ingredients until combined. Refrigerate for at least 1 hour, or up to overnight.

2. Serve the eggnog in chilled wine glasses, grating nutmeg on top.

 

NOTE: Unless you have a commercial-sized blender, this won’t all fit in at once. You will have to make it in two batches.

 

from Amanda Hesser, The Essential New York Times Cookbook

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