Eggnog w/ Spiced Rum

This tastes like winter giving you a hug. The egg foam (froth) removal process requires patience and the end result is a rich and frothy cocktail worth its wait

Makes 1 quart

INGREDIENTS: 

• 6 eggs (pasteurized)

• 2 cans evaporated milk

• 1 can condensed milk

• ¼ cup sugar

• 1 whole nutmeg grated on a microplane

• 1 tsp allspice

• 1 cup Siesta Key Spiced Rum (or spiced rum of your choice) to taste

DIRECTIONS:

1. Mix both milk and sugar together in bowl

2. In blender beat eggs until frothy

3. As it froths, remove foam and add to milk mixture.  I typically have to re-blend/froth the eggs several times to get it all to a foam consistency

4. Continue to beat eggs and remove foam until all egg is frothed and removed from blender

5. Add spices and rum

6. Enjoy by a nice warm fire

Recipe courtesy of Lynn’s friends, Karen and Anthony