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Tanduay Homemade Rum Holiday Eggnog (Recipe)

The holidays are supposed to be about spending time with good friends, family, and loved ones.

In all actuality, the season is more about showing off our culinary skills by brining the best dish or drink to the party -- hey, it's sharing joy, right?

Sure, everyone likes cookies, desserts, and pastries; and yeah, we've all had some amazing lasagnas recently; but when it comes down to it, we all really just want a drink.

See Also: Holiday Cocktails From the Bartenders at Valentino Cucina Italiana

Obviously, no one's going to complain about a carton of beer or a bottle of wine, but if you want to blow the socks off your next holiday get together, homemade eggnog is where it's at.

We got the folks at Tanduay Rum to give us their recipe for homemade eggnog. Enjoy!

Tanduay Holiday Eggnog

1 ½ ounces. Tanduay Silver Asian Rum

One large grade AA egg, separated

Two tablespoon granulated sugar

Two ounces heavy cream

Two ounces whole milk

¼ teaspoon. freshly grated nutmeg

¼ Teaspoon cinnamon

Freshly grated nutmeg for garnish

Step One: Beat the egg white and sugar in a bowl on medium speed until the sugar completely dissolves and the mixture thickens.

Step Two: Reduce the speed and add the egg yolk, then the cinnamon and nutmeg.

Step Three: Add the milk, cream, and rum.

Step Four: Chill it overnight or to serve immediately, shake the nog over ice and strain into a punch cup or coupe glass.

Step Five: Top if off with freshly grated nutmeg to garnish.

Follow Sara Ventiera on Twitter, @saraventiera.



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