Mom's Egg Nog

This egg nog comes together in a blender, with no stovetop custard, no tempering eggs, and no waiting for anything to cool.

You blend the egg on its own first. That quick head start works air into it, which is what gives the finished drink its light, foamy top instead of a flat, heavy pour.

Once the rest goes in, a few more seconds of blending pulls everything into one smooth, cold glass.

Serve it the moment the blender stops. Blended egg nog keeps its froth for only a few minutes before the air settles out, so this is a pour-and-sip drink rather than something you batch ahead.

The nutmeg on top is not just decoration. Grate it fresh and you get that warm, woody smell rising off the glass before the first taste, which is the scent most people actually mean when they say something tastes like the holidays.

Kitchen Tips

• Blend the egg by itself first for the frothiest result; adding everything at once gives you a flatter drink.
• Use cold ingredients straight from the fridge so you can serve right away without watering it down with ice.
• Grate whole nutmeg over each glass rather than using pre-ground, since the aroma is far stronger.
• Pour and drink immediately, as the foam settles within a few minutes.

Variations

• Spike it for grown-up gatherings with a splash of rum or bourbon.
• Stir in a little extra vanilla or a pinch of cinnamon for a spiced version.