From all of us at The Velvet Tango Room, a very Merry Christmas, and enjoy this wonderful VTR eggnog recipe.
The Official 2009 Velvet Tango Room Eggnog Recipe
Ingredients:
- 2 cups heavy whipping cream (preferably not the super-pasteurized)
- 3/4 cup brandy (I use E&J VSOP)
- 6 eggs
- 2/3 cup sugar or less depending on preference
- 1/2 tsp Madagascar vanilla
- 1/4 tsp nutmeg, freshly grated
- 2 cups milk
- 1/3 cup dark rum (either Meyers, or Cruzan Navy Strength)
Preparation:
Chill everything before starting, for best results. I make mine using a kitchen-aid stand mixer, but a blender would work too. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Now is the time to slowly mix in the liquor. It is important to add it before adding the milk and cream. Slowly stir in brandy, rum, cream and milk. Garnish with some extra grated nutmeg on top. Serve eggnog cold and right away! Use any leftover for French toast the next morning, especially if you want the kids to go back to sleep.
