Chef Elizabeth Falkner’s Eggnogarita
"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."
- 2 oz homemade crème anglaise (made from milk, cream, sugar, spices)
- 1 oz dark rum
- 1 oz bourbon
- 1 oz brandy
Shaken and served up with a nutmeg, sugar, and cinnamon rim.