Combining two of my holiday favorites! I have been a fan of eggnog ever since I was a kid – my grandmother used to make it for holiday gatherings, often spiked with rum or whiskey…and I would get a little sip. So I thought …why not combine two of my holiday favorites, hot buttered rum and eggnog! Using a high quality ice cream as the base gives it a rich homemade flavor. Add more or less rum and eggnog mix to taste and experiment with different rums. It’s also delicious mixed with hot coffee as a non-alcoholic variation.
3 – 4 Tbsp. Buttered Eggnog Mix (recipe follows)
1 – 1 1/2 oz rum
4 – 5 oz boiling water
Garnish: fresh grated nutmeg, fresh grated orange zest or long orange peel twist
Place Buttered Eggnog Mix and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.
Buttered Eggnog Mix
Makes about 7 cups
1/2 pound salted butter (2 sticks), softened
1 Tbsp. finely minced orange zest
1 1/2 cups packed light brown sugar
1 3/4 cups powdered sugar
1 pint high-quality vanilla ice cream
1 cup high-quality eggnog
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 teaspoon rum extract
Be sure butter is softened before starting. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and whip until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.
Recipe and Photo © Kathy Casey Liquid Kitchen®
Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs,which is a great accompaniment to any cocktail. Follow Kathy @KathyCaseyChef on Twitter and @KathyCaseyChef on Instagram.