It sounds like a completely unfortunate name, and let me tell you, it is.
With people saying it tastes like an egg-less eggnog, it even furthered my aversion to a milk cocktail.
But with the discovery of Serious Eats’ recipe, calling for bourbon (or rum) and vanilla extract, I thought I’d give it a try.
- 1 ounce brandy (or bourbon)
- 1 ounce dark rum (or bourbon)
- 1 teaspoon sugar
- 2 dashes vanilla extract (optional)
- 4 to 6 ounces whole milk, to taste
What to do:
Stir well with ice and strain into a goblet over fresh crushed ice (or, pour everything into a mug and add hot milk). Sprinkle with nutmeg.
So many feelings. First, I used almond milk instead of whole milk because if I drank 4-6 oz. of regular milk my lactose intolerance might make me explode. I didn’t use as much sugar as the recipe called for because of it.
The nutmeg really takes it up a notch, too. This is the kind of drink that would be tasty really cold (like a spiked iced coffee almost) or warm.