If all you’ve ever had is the insipid excuse for eggnog that appears on the dairy shelf of your supermarket every Christmas … you’ve been cheated. No matter how much rum you drown that eggnog with, it never comes even close to being in the same neighbourhood as real, homemade eggnog.

With just a blender, an electric mixer, and the right ingredients, you can whip up a devilishly delicious (and dastardly sneaky with all that rum and brandy) Christmas treat – which can be enjoyed at least into February or March

 

Ingredients (2 glasses)

2 egg yolks

3 tbsp icing sugar

½ cup whipping cream

½ cup milk (none of that sissy 2% stuff)

2 tbsp dark rum (Myers is our choice)

2 tbsp brandy

2 egg whites

Nutmeg for dusting

 

1. In blender, blend yolks for 15 seconds.

2. Add 2 tbsp of the icing sugar and blend for ½ minute. With a rubber spatula, scrape down icing sugar that collects on the blender walls.

3. Add whipping cream and blend for ½ minute.

4. Add milk, rum, and brandy. Blend for 10-15 seconds.

5. In a medium bowl, beat the egg whites with an electric mixer, until you can form soft peaks.

6. Add the remaining 1 tbsp of icing sugar and beat until the whites get slightly glossy and can be formed into stiff peaks.

7. Add the egg white mixture to the mixture in the blender. Blend until combined.

9. Pour into glasses and dust top with nutmeg.