|Milk||Whole x 18.0cl 6.0oz|
|Cream||Heavy x 12.0cl 4.0oz|
|Sugar||Superfine, not powdered x 9.0cl 3.0oz|
|Dark rum||Spiced x 6.0cl 2.0oz|
Okay, there are millions of egg nog recipes out there, of various style and repute. Our favorite is this one from Jeffrey Morganthaler, who eschews the store-brand egg nog for a homemade kind.
He extols the recipe's fortunes thusly:
It can be made in just about any home or bar, since the ingredients are fairly simple. It can be done entirely in a blender, so there are no whisks or beaters or rubber spatulas or stovetops needed. It yields two healthy servings, so you can easily multiply it to serve more. It doesn’t use a ton of heavy cream, so it’s fairly light. In other words, it’s practically perfect.