Eggnog Martini

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

A festive holiday cocktail blending creamy homemade eggnog with rum and amaretto. Smooth, spiced and indulgent – perfect for toasting this holiday season.

INGREDIENTS - Makes 6-8 cocktails

EGGNOG MIX (Prepare ahead)

2 eggs

½ cup sugar

1 cup heavy cream

²∕³ cup milk

¼ teaspoon ground nutmeg

COCKTAIL

2 oz eggnog mix

1 ½ oz rum

½ oz amaretto liqueur

Optional garnish: whipped cream and grated nutmeg

INSTRUCTIONS

EGGNOG MIX

In a heatproof bowl set over a double boiler, whisk together eggs, sugar, cream, milk and nutmeg. Heat, whisking continuously, until the mixture reaches 150°F.

Remove from heat and transfer to a container to cool completely.

COCKTAIL

For each martini, combine two ounces of cooled eggnog mix, rum and amaretto in a cocktail shaker. Add ice and shake until well chilled.

Strain into a martini glass. Garnish with whipped cream and a sprinkle of grated nutmeg, if desired.

NOTES

The eggnog mix can be prepared up to three days in advance. Store covered in the refrigerator and shake or whisk before using, as it may separate slightly.

Because the eggnog is gently heated to 150°F, the eggs are safe to consume, but always refrigerate promptly and discard if the mixture develops an off smell or texture. OH