Christmas parties call for one classic drink: Eggnog. There are plenty of good pre-mixed eggnog options, but don’t you think there’s something special about food and drinks lovingly made from scratch? Edible Rhody Magazine has provided us with an easy but delicious homemade Eggnog recipe that will please all you guests. You’ll just need a few basic ingredients, brandy, rum, and a blender.

We recommend that you adjust this basic recipe to your taste buds. Don’t like nutmeg? Try using cinnamon, clove, allspice, or a combination of these spices. Need variety in your life, and want to explore other liquors other than brandy or dark rum? Applejack, bourbon, or madeira are interesting flavor twists. Experiment, enjoy, and create a tradition!

Your Heirloom Eggnog

by Chris Amirault, Cook & Brown Public House

INGREDIENTS
2 large, fresh farm eggs
3 ounces (by volume) white sugar
1 teaspoon grated nutmeg
3 ounces brandy
3 ounces dark rum
6 ounces whole Rhody Fresh milk
4 ounces heavy cream

DIRECTIONS
Beat eggs in blender for 1 full minute on medium. Sprinkle in sugar while blending for another minute, then add remaining ingredients while blending thoroughly. Chill completely in the refrigerator and serve with additional nutmeg grated on top. Serves 2 generously, or 4 in moderation.

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