Frosty’s last stand (Query:too much eggnog?)
Anadvantage 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 familyrecipe from the Pirkeys, but this certainly has an advantage especially if youhave a small apartment, small refrigerator or only a few eggnog fans in yourgroup.)
HOT BUTTERED EGGNOG
3 tablespoons Eggnog Buttered Brandy Mix (recipefollows)
1 ounce brandy or rum
5 ounces boiling water
Place Eggnog Buttered Brandy Mix and brandy in coffee glassor mug. Stir in boiling water until batter is dissolved. Sprinkle lightly withnutmeg. Makes I drink.
EGGNOG BUTTERED BRANDY MIX
2sticks 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
¼ teaspoonground 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 untilthoroughly 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 HomeCookin’ index.