Noggin Knocker
There was a time not so long ago when there was only one kind of egg-nog: a.k.a. “Yuletide Yuck,” from the dairy case of the local supermarket. Now in fairness to the supermarkets they sell a successful, bland Christmas product for successful, bland Christmas shoppers responding to the inescapable stimulus of successful, bland Christmas muzak. Ninjas, however, have better taste! What’s more, there’s no reason to restrict this delectation to Christmas-time; there’s nothing yuletide-specific about the “flip” style of mixed drink with egg and spices, whether with or without cream, and the widespread consumption of frothed-milk coffee drinks in recent years has brought greater appreciation for what milk can contribute to any blended beverage. Here then, with a nod to J.M. , is a good basic egg-nog that’s appropriate in any season. While this is not particularly strong in alcohol content, don’t be lulled by the incredibly smooth, soft taste into thinking there is none.
Ingredients
2 eggs (whole)
1/2 tsp nutmeg (fresh grated if available)
2 oz brandy
2 oz rum (spiced style)
6 oz milk (whole not skimmed)
4 oz cream (heavy/whipping)
Method
Makes two servings. In a blender or mixing bowl, beat the eggs for one minute (medium speed), then blend in the sugar for one minute, then add other ingredients and barely combine, then chill thoroughly (give the flavors time to blend before drinking). Serve in chilled glasses/cups (no ice) with additional nutmeg grated on top. Once familiar with this superlative mix you will want to experiment with other alcoholic beverages, such as all-brandy, or bourbon instead of the rum, adjusting the amount of sugar and spices to taste.