Advertisement
Travel & Experiences

An Indulgent Eggnog

Share

You know the holidays are here when eggnog starts flowing. Velvety smooth and rich with eggs, cream and nutmeg, served cold, ``straight up,’’ over ice or with a splash of rum or brandy, it puts the holiday cheer into any gathering.

Nowadays there are several varieties available during the season, with most dairies offering ``ultra’’ or ``gourmet’’ eggnog and a nonfat or low-fat version as well as their standard product. Be sure to use a quality brand.

So here’s another way to add eggnog to your holiday menus.

You can make the batter for this winter warmer and store it frozen for up to a month to have on hand for unexpected guests. Hot Buttered Eggnog is good and indulgent, with way too much butter, brown sugar, ice cream, spices and brandy, but it’s worth every indulgent calorie.

Advertisement

Ingredients

  • 3 tablespoons Eggnog Buttered Brandy Mix (recipe follows)
  • 1 ounce brandy
  • 5 ounces boiling water

  • Ground nutmeg

    Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg. Makes 1 drink.

    Eggnog Buttered Brandy Mix

  • 2 sticks 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 pure vanilla extract
  • 1 tablespoon ground nutmeg
  • 1/4 teaspoon ground 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 until thoroughly combined. Store refrigerated up to 1 week or frozen up to 1 month. Makes about 7 cups or 36 servings. Rum can be substituted for brandy.

    Originally published Dec. 23, 1998

    • More to Read

    Travel & Experiences

    More From the Los Angeles Times

    Advertisement