‘Tis the season for frothy drinks topped with cinnamon, nutmeg and all those things reminiscent of a childhood filled with hot cocoas and steamy cider. Holiday favorites like eggnog and wassail often fill the punch bowls at festive gatherings, but there’s no reason to wait for the party to enjoy these heartwarming cocktails. When cravings hit, ditch the carton and mix up a single serving of homemade creamy eggnog made with TANDUAY Gold Asian Rum.
TANDUAY Asian Rum is handcrafted using the finest quality ingredients and blended by Maestros who have been perfecting their skill for generations. It hails from the Philippines, where the citizens celebrate the holiday season from mid-September to late January, longer than any other country. Toast this merry-loving country and its delicious rum by mixing up a glass of easy-to-make Tanduay Holiday Eggnog any night of the week.
Tanduay Holiday Eggnog
1 ½ oz. TANDUAY Silver Asian Rum
1 large grade AA egg, separated
2 tbsp. granulated sugar
2 oz. heavy cream
2 oz. whole milk
¼ tsp. freshly grated nutmeg
¼ tsp. cinnamon
Freshly grated nutmeg for garnish
Beat the egg white and sugar in a bowl on medium speed until the sugar completely dissolves and the mixture thickens. Reduce speed and add the egg yolk, then the cinnamon and nutmeg. Add the milk, cream and rum. Chill overnight or to serve immediately, shake over ice and strain into a punch cup or coupe glass. Top with freshly grated nutmeg to garnish.