After years of lusting over glasses of spicy, creamy ambrosia I finally broke down and asked Sue for the recipe. She got an embarrassed grin on her face and pulled a carton of Meadow Gold Egg Nog mix and a carton of Skim Milk from her fridge. “I just mix them half and half”, she said sheepishly.
It may take some of the mystery and intrigue away from the egg nog I steadfastly consider “World’s Best”, however, the revelation of it’s humble simplicity does nothing to diminish it’s deliciousness. I’ve sampled nearly every available mix and a few from scratch recipes and still found nothing that compares to Sue’s Embarrassingly Easy Egg Nog.
I strongly encourage you to serve it at your next holiday gathering. If someone asks for the recipe, just tell them it’s a family secret.
Sue Williamson’s Embarrassingly Easy Egg-Nog
1 1/2 oz Myers Rum
3 ounces Meadow Gold Egg Nog
3 ounces Skim Milk
Dash of Nutmeg
If serving warm, combine the egg nog and skim milk in a sauce pan, heat gently to desired temperature and remove from heat. Add rum (use caution, the addition of alcohol will yield hot steam), stir and top with nutmeg. Serve and enjoy!
If serving cold, combine the rum, egg nog, and skim milk in a tumbler. Sprinkle with nutmeg. Serve and enjoy!