Rum Eggnog

Rum Eggnog

This recipe by Rachael's husband, John Cusimano, is a delish twist on a classic holiday drink. It's lighter (skim milk replaces heavy cream!) but just as wonderful thanks to a trick John developed: Froth the milk using a cappuccino frother. You still get a creamy drink - without the cream!

For more of John's creative cocktails, check out "My Year in Cocktails," featured in Rachael's bestselling cookbook, "My Year in Meals."

Ingredients

  • 2 ounces skim milk, cold

  • 2 1/2 ounces dark rum

  • 1 pinch ground cinnamon

  • 1 pinch of ground cardamom

  • 1 whole egg

  • Nutmeg, for garnish

Directions

Froth the milk well as if for cappuccino. 

Shake the remaining ingredients in an ice-filled cocktail shaker and strain into a glass mug. 

Top with the frothed milk and garnish with freshly grated nutmeg.