Created at New Orleans’ Manolito, this wintertime Daiquiri gets blitzed in a blender, so it’s lighter in texture and brighter in flavor than a traditional eggnog recipe. The nog is used more like a syrup, and a little goes a long way to flavor the finished product.
Eggnog Daiquiri
Konrad Kantor, Chris Hannah, Nick Dietrich | New Orleans
Ingredients
Serving: 1
- 1 1/4 cups crushed ice
- 3/4 to 1 ounce eggnog (see Editor's Note)
- 2 to 3 teaspoons granulated sugar
- 1 1/2 ounces aged Demerara rum, preferably El Dorado 5-Year
Garnish: freshly grated nutmeg
Directions
- Add the ice, eggnog and sugar to a blender. Turn the blender on and, while it’s running, pour in the rum. (Cuban blended cocktails are about texture. When done properly, a blended drink should have a little vortex, about the size of a 50-cent piece, in the middle of the pitcher.)
- Serve up, with grated nutmeg on top for garnish.
Editor's Note
Nick Dietrich’s Eggnog
At Manolito, the bartenders use the following eggnog recipe, but store-bought versions will also work in this application.
Yield: 1 quart
6 eggs
1/2 cup granulated sugar
1/4 teaspoon Madagascar Bourbon vanilla extract
1 pinch sea salt
2 cups whole milk
1 cup heavy cream
freshly grated nutmeg and cinnamon to taste
1. Separate the egg yolks from the whites, reserving both. Add the yolks to a large bowl with the sugar, vanilla and sea salt, and beat until the sugar dissolves.
2. Add the milk and cream, then beat until combined. Repeat with the egg whites. Season to taste with freshly grated nutmeg and cinnamon.