- 1 1/2 ounces añejo rum
- 1 1/2 ounces ruby port
- 1/2 ounce simple syrup
- 1 large egg
- Garnish: nutmeg (ground or freshly grated)
- In a cocktail shaker, combine the rum, ruby port, simple syrup, and egg. Dry shake (without ice) to combine the ingredients.
- Add ice and shake vigorously a second time.
- Strain into a white wine glass and dust with nutmeg. Serve and enjoy!
An aged rum adds depth to this recipe and is highly recommended. You can also pour any gold or darker colored rum, though white rums don’t have the same character that a drink like eggnog deserves.
Make sure your egg is fresh. Give the egg a quick test by placing the egg in a glass of water; if it sinks, it’s fresh and will be safe to drink. Eggs that float to the top are too old and should be discarded.
You can try this eggnog with an egg substitute, such as Egg Beaters. These are typically made primarily of egg whites and will reduce the fat and cholesterol in the drink. The whites will create a creamy drink, it just won’t have the “eggy” flavor that the yolks contribute.