Eggnog has endured as a traditional holiday drink over the centuries for a reason. The frothy, creamy, rum concoction is completely decadent and over the top, the perfect indulgent drink to celebrate a special holiday.
There are many variations of traditional eggnog recipes, some are made with actual real egg yolks as history denotes, and others are not. Some eggnog contains both rum and brandy, others just rum.
In recent years many companies have begun to flavor eggnog, remove the liquor, and put it on grocery store shelves. This makes it safe for children and adults alike to enjoy. While I buy this for my children, when it comes to cocktail hour I still like to make a traditional eggnog recipe for the adults.
This year I’ve had some fun spicing it up with a touch of molasses and gingerbread spice. The sweet molasses cuts the burn of the alcohol, making the cocktail smooth and delicious. It is still a completely decadent cocktail, one or two are more than enough, but it fits the mood of the season and is really fun to break out when friends come over for a visit.
I make this recipe especially easy on myself by using a blender. This way I don’t have to whisk until my arm falls off and everything is mixed perfectly. It is important that the molasses is thoroughly incorporated into the drink, or else it will sink to the bottom and become sludge.
Traditional eggnog is topped off with whipped egg whites folded into the batter. However, since I remain skeptical of serving my guests raw eggs, I choose to top off with the cocktail with whipped cream and a dash of spice. Nobody has ever complained about the whipped cream! Then I serve it up with a cocktail napkin, a plate of cheese coins, and some Christmas cheer. It is the perfect way to ring in the season!
- 1 cup heavy cream
- 3 cups low fat milk
- 1/2 cup rum
- 1/2 cup bourbon
- 3 tablespoons unsulfured molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon, plus extra for serving
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- whipped cream, for serving
- Place all of the ingredients except the whipped cream into a blender. Blend well on high speed until off the ingredients are well incorporated.
- Divide the eggnog amongst 6 to 8 cocktail glasses. Top each glass with whipped cream and a pinch of ground cinnamon. Serve.
Vitamix 5200 Blender
Vitamix 750 Blender
Hamilton Beach Blender