Cinnamon Sugar Eggnog

By Dane Feldman

Photo by Dane Feldman.

Everyone knows that eggnog is synonymous with the holiday season, but how many of us have actually attempted to make the famed cocktail at home? I tackled the beast for you and created a slightly less fattening version while I was at it. If you want to pretend that the inclusion of eggs means this counts for a whole meal at brunch, that’s fine. We’re with you, but maybe have some toast, too.

What you’ll need:
2 oz VSOP cognac
1 oz dark rum
1 1/2 oz skim milk
1/2 oz half and half
1 egg yolk
1 egg white
1/4 tsp turbinado sugar
1/4 tsp cinnamon
Ground nutmeg
Cinnamon stick

In one bowl, beat the egg yolk with the cinnamon and sugar. Slowly add in the cognac and rum and whip. Pour in the milk and half and half and whip again until combined.

In a separate bowl, whip the egg white until it is light. Slowly pour it into the other bowl and whip together. Strain the liquid into a glass. Add ground nutmeg to taste and garnish with a cinnamon stick to serve.