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
421
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.

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.

Nutritional Facts

Sugar
57g
N/A
Carbs
57g
19%
Calcium
0.6mg
0.1%
Phosphorus
3mg
N/A
Potassium
3mg
N/A
Sodium
1mg
N/A
Sugars, added
57g
N/A

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