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Before I sign off for the next two days, I first want to wish everyone a very Merry Christmas! And, to leave you all with my old school Bellagio Las Vegas eggnog recipe that I’ve been talking about.

I found this recipe when my husband and I celebrated our first Christmas together when we were just dating.  We will be married for 10 years in May, so this recipe is at least 12 years old.  I discovered it in the Review Journal Las Vegas right around the holidays.  They ran a few of the Bellagio’s holiday cocktail recipes, and I am a huge fan of eggnog (love the stuff!), so thought I’d give it a try.  It became part of our tradition for the next 10 years at our Christmas Eve dinner.  I stopped making it because I was pregnant with the twins and figured if I couldn’t have, ain’t nobody could have it!  Then last year, I never made it because I had twins.  You get the pictures.

This year I opted for the Hot Buttered Rum recipe that’s gone viral!  And, let me tell you…it is DELICIOUS!

Hope your holidays are merry and bright, and that you truly disconnect and make the best present for your loved ones just being present today and tomorrow.

Merry Christmas!

Eggnog Cocktail

Bellagio Las Vegas

Ingredients

12 Egg yolks
1/2 lb granulated sugar
1 quart whole milk
1 (25oz) bottle of spiced rum
1 quart heavy cream, lightly whipped
12 t nutmeg, freshly ground

Beat egg yolks in a large bowl.  Gradually add sugar.  Beat together until mixture thickens. Stir in milk and rum.  Pour into punch bowl.  Cover and chill for 3-4 hours.  Right before serving, fold in lightly whipped cream.  Garnish with freshly ground nutmeg.

*The eggnog will not be as think as a store bought eggnog.  That’s why I loved this picture of it being served in a martini glass.  You can serve it hot or cold, but I prefer cold.  

Enjoy!