Thanksgiving and Christmas are traditional times for an old fashioned egg nog.
6 large eggs
1 Cup heavy cream
1 Cup water
1 Teaspoon granular sugar or 1 Tablespoon honey
1 Tablespoon vanilla extract
1/8 Teaspoon nutmeg, preferably freshly grated
If you want to Spike the eggnog, add 1 cup cognac and 1/4 cup dark rum
- Crack eggs and place in a blender. Add cream and water; blend until smooth. Add sugar or honey to taste. Add vanilla and nutmeg; blend until foamy.
For busy cooks that don’t have time to make the egg nog try this:
Mix 6 ounces prepared eggnog with 1 ounce bourbon and 1 ounce sherry. Serve in a tall glass over ice with grated nutmeg on top.