Frosty's last stand (Query: too much eggnog?)

An advantage of this recipe for  Hot, Spiked Eggnog is that you can make the base in advance, then, when entertaining, serve just one cupful at a time.  My personal favorite is still the family recipe from the Pirkeys, but this certainly has an advantage especially if you have a small apartment, small refrigerator or only a few eggnog fans in your group.)

HOT BUTTERED EGGNOG

3 tablespoons Eggnog Buttered Brandy Mix (recipe follows)
1 ounce brandy or rum
5 ounces boiling water
Ground nutmeg

Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg. Makes I drink.

EGGNOG BUTTERED BRANDY MIX

2 sticks butter, softened
1-1/2 cups light brown sugar, packed
1-3/4 cups sifted, powdered sugar
1 pint high-quality vanilla ice cream
1 cup high-quality eggnog
1 tablespoon vanilla extract
1 tablespoon ground nutmeg
teaspoon ground cinnamon
1 teaspoon rum extract


Cream butter and sugars in mixing bowl until totally smooth. 
Add ice cream, eggnog, vanilla, nutmeg, cinnamon and rum extract and mix until thoroughly combined.
Store refrigerated up to 2 weeks or frozen up to 1 month.
Yield:  About 6 cups or 30 servings.

To see an alternate mix  for a-mug-at-a-time serving, click here on Tom and Jerry's Concoction.

You can find the above recipes by tapping here on the Home Cookin' index.

 

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