HONOLULU (HI Now) - Well, folks, it’s that time of year again! We are going to celebrate National Egg Nog Day (Sunday, December 24) this year with Kō Hana’s “Ag-Nog” recipe that they whip up every year! You’re going to want to skip that thick store-bought egg nog & make this recipe this year!
It can be made in just about any home, since the ingredients are simple and all you need is a blender. 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 silky and light. In other words, it’s practically perfect!
Kō Hana Ag-nog (2 servings)
Ingredients
- 2 large eggs
- 3 oz superfine or baker’s sugar (NOT powdered!)
- 2 oz Kō Hana KEA2½ oz Olorosso sherry
- 6 oz whole milk
- 4 oz heavy cream
- fresh nutmeg, for garnish
Preparation
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In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar and blend for one additional minute. With blender still running, add rum, sherry, milk and cream until combined. Chill thoroughly overnight to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating nutmeg on top immediately before serving. This recipe lasts for years in the fridge, so it’s the perfect make-ahead cocktail for your holiday parties this year!
For more information, visit www.kohanarum.com or on Facebook @kohanarum and Instagram @kohanarum
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