The eggnog milkshake is made by Sugar and Plumm's executive pastry chef, Pichet Ong.
Calories Per Serving
7 Ounces Vanilla Ice Cream
1/4 Cup Whole Milk
1/4 Cup Spiced Dark Rum, preferably Meyers
Pinch of Fresh grated Nutmeg
Pinch of Ground Cinnamon
1 Ounce whipped cream
2 gingersnaps, crushed
Combine ice cream, milk, rum, and gingersnaps and blend. Pour into cup and top with whipped cream, nutmeg, and cinnamon. Serve immediately.
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.