We can’t go through a holiday season without some quintessentially festive eggnog, but it can be a pain to make, and most store-bought versions fall flat. We like to combine vanilla ice cream, bourbon, dark rum, and freshly ground spices for a quick and easy 'nog in a cocktail shaker.
You can make great eggnog using high-quality store-bought vanilla ice cream, but be sure to spring for the good stuff. We love using Brooklyn-churned Van Leeuwen Vanilla Ice Cream, but just use your personal favorite.
If you want to elevate this cocktail to the next level, use freshly ground nutmeg. It’s worlds better than the powdery stuff you get in plastic jars at the store.
Makes 2 drinks
1 shot bourbon
1 shot dark rum
2 small scoops vanilla ice cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (plus a pinch for garnish)
1) Add the bourbon, rum, ice cream, cinnamon, and nutmeg to the shaker.
2) Shake vigorously for 10 seconds.
3) Strain the mixture into chilled coupe glasses and garnish with remaining nutmeg.
Note: Contributor recipes are not tested by the Martha Stewart test kitchen.
Recipe from "Shake: A New Perspective on Cocktails," by Eric Prum and Josh Williams, available online and in stores nationwide.