It’s November first, so that means it’s officially eggnog season! You may remember this creamy, comforting spiked eggnog recipe from last year. Well, we’re bringing it back—this time as a darling illustrated recipe card. Even more special? Thanks to illustrator Sara Fitz, you can download the high resolution recipe card right here. Be sure to sign up for our newsletter, as we’ll be sharing exclusive monthly recipe cards of our favorite classic cocktails with our subscribers!
– 2 large eggs
– just over 3 oz (by volume) superfine sugar
– ½ tsp freshly-grated nutmeg
– 2 oz brandy
– 2 oz spiced rum (I use Sailor Jerry’s, or can be house-made)
– .25 oz. Jamaican Rum (Appleton)
– 6 oz whole milk
– 4.25 oz heavy cream
– pinch of 5-spice mix
Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in small punch cups. Top with grated nutmeg and cinnamon stick and serve.