BLENDER EGGNOG (6 to 8 drinks)
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