Chef Elizabeth Falkner’s Eggnogarita

Chef Elizabeth Falkner’s Eggnogarita
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"I've been making Egg-Nog-a-Rita, a recipe in my Cooking Off the Clock cookbook, every holiday at Christmas time at home and in the restaurants I've worked in for more than 20 years! It's the combination of brandy, rum, and bourbon with homemade crème anglaise, shaken ice cold with ice and a sugar nutmeg rim. Other holiday traditions include Ninjabread cookies and my mom's noodles. We often do a standing roast of beef or pork, but I've done goose before also."

1
Servings
236
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 oz homemade crème anglaise (made from milk, cream, sugar, spices)
  • 1 oz dark rum
  • 1 oz bourbon
  • 1 oz brandy

Directions

Shaken and served up with a nutmeg, sugar, and cinnamon rim.

Nutritional Facts

Total Fat
10g
14%
Sugar
25g
28%
Saturated Fat
6g
25%
Cholesterol
6mg
2%
Carbohydrate, by difference
35g
27%
Protein
4g
9%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
119mg
12%
Choline, total
19mg
4%
Fiber, total dietary
6g
24%
Folate, total
2µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
54mg
17%
Phosphorus, P
106mg
15%
Selenium, Se
2µg
4%
Sodium, Na
58mg
4%
Water
35g
1%
Zinc, Zn
1mg
13%

Eggnog Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Eggnog Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.