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Shaken Eggnog Cocktail Recipe

This shaken eggnog cocktail recipe spices up a seasonal favorite to entice you to simply enjoy the moment.

Servings: 2

Active time: 10 minutes

Total time:

Ingredients

  • 1/4 c heavy cream
  • 2 Tbsp milk
  • 1 1/2 oz brandy, bourbon, or dark rum
  • 1 1/2 Tbsp simple syrup or agave nectar
  • 1 Davidson's Safest Choice® pasteurized egg(s), beaten
  • 1/2 tsp vanilla extract
  • ice to taste
  • pumpkin pie spice (optional garnish) to taste

Preparation

  1. Place cream, milk, brandy, simple syrup, egg, vanilla and ice in cocktail shaker. Shake until well blended. Pour into 2 glasses rimmed with pumpkin pie spice, if desired. Dust with additional pumpkin pie spice.

Notes

Simple syrup can be purchased in beverage section of some supermarkets or specialty stores. To prepare at home, combine equal parts water and sugar in saucepan. Bring to boil and cook until sugar dissolves; cool. Store in refrigerator.

To add pumpkin pie spice rim to glasses, dip rim of glass into simple syrup or agave, then into shallow layer of pumpkin pie spice. Allow to dry.

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Nutrition Facts

Serving Size ()
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 130
Total Fat 14g (22% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 135mg (45% DV)
Sodium 55mg (2% DV)
Total
Carbohydrate
14g (5% DV)
Dietary Fiber 0g (0% DV)
Sugars 13g
Protein 4g
Vitamin A 10%
Vitamin C 0%
Calcium 6%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.