Single Serve Eggnog

Specs for Leandro’s One Off Egg Nog:

• .75oz Smith and Cross Rum
• .75oz Old Grandad Bonde Bourbon
• 1oz Heavy Cream
• .5oz Simple Syrup
• dash Cinnamon
• dash Nutmeg
• One whole Egg

Leandro’s Egg Nog (Batch Recipe):

• 6 eggs separated
• 1 cup sugar
• 1 quart Whole Milk
• 1 Pint Heavy Cream
• 4 Ounces Four Roses Bourbon (or Grandad Bonded if preferred stronger)
• 4oz Smith & Cross Jamaican Rum
• Nutmeg and Cinnamon for Grating
• In a punch bowl beat yolks until they turn almost white adding .5 cups sugar as you beat.
• Stir in the milk, cream, bourbon, rum and grate half the nutmeg plus a little cinnamon if desired. Let Chill at least 3 hours
• Just before serving, beat the egg whites in a large mixing bowl with the remaining .5 cups of sugar util peaks form. Fold the whipped whites into the mixture.
• Nestle the punch bowl into a larger bowl filled with crushed ice to keep it cold. Garnish with Nutmeg and Cinnamon to taste.

and just for fun here’s George Washington’s Egg Nog recipe:

• 1 Pint Brandy
• .5 Pint Rye Whiskey
• .5 Pint Jamaican Rum (i like Smith& Cross obviously)
• .25 Pints Sherry Wine
• 12 eggs separated
• 12 Tablespoons (.75 cups) Sugar
• 1 Quart Milk
• 1 Quart Heavy Cream
• Separate yolks and whites of the eggs.
• Add sugar to beaten yolks and mix well.
• Add combined liquors to the yolk and sugar mixture, drop by drop at first, slowly beating it all the while.
• Add cream and milk and mix thoroughly.
• Beat the egg whites until stiff and gently fold these into cream liquor and yolk mixture.
• Let this sit in the refrigerator for several days.
• Taste frequently.