DAILY GRIND // Espresso Eggnog

egg_1 egg_2

Would you guys have it any other way, than for me to be behind schedule and post everything a day late and a dollar short? I thought not. Ok, so.. Thomas originally came across this delightful recipe, and whipped me up a batch of the best eggnog I’ve ever had! We did a few minor adjustments though, which I just had to share…

BTW, this recipe definitely calls for espresso, but if you have no way of obtaining such, just brew some strong coffee. I highly recommend the Aeropress as a great way to make espresso-like coffee perfect for recipes like this – but waaaay cheaper than buying an espresso machine!


  • 2 large eggs
  • 3oz sugar
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1oz brandy
  • 1oz spiced rum
  • 8oz whole milk
  • 2oz of heavy whipping cream
  • 2oz of espresso (or strong coffee)
  • Cinnamon sticks (optional)
  • Whipped cream (also optional)
  • A bit of ice (even more optional)


  1. Add the eggs into your blender, blend for two full minutes to really aerate and emulsify the eggs.
  2. After about two minutes, add the sugar and continue blending for a minute longer. During this time, pull your shots of espresso to have ready. (or brew your coffee)
  3. In a separate container from the blender, add the cream and milk, then the espresso, and the nugmeg last – which will help reduce “shock” to the espresso.  Stir well.
  4. Next, pour the mixture into the blender. Also add the spiced rum and brandy, and blend well for about 2 minutes.
  5. For best results, allow the eggnog to set in the fridge for about 3 hours… otherwise, place over ice if you’re in a hurry!
  6. Top it off with a bit of whipped cream, nutmeg and a cinnamon stick!