MIX-WEEK MIXERS are provided by Naomi Blackburn. More wonderful food and drink recipes are available on her Pub and Grub Forum. To follow Naomi’s blog CLICK HERE
Anyone who knows me for one minute…knows I HATE LATE FALL AND WINTER. Despise it. I keep trying to keep up my happiness factor once late November hits, but I really stink at it. If I could work and live in a spot where I NEVER had to see snow again, I would do a jig!
A couple of years ago, my husband brought home a card from Bacardi that a taster had been giving out and they had the
recipe for an Egg Nog Tini. Now, I have made other Egg Nog Tinis before, but they have left me as cold as the outdoors! Until I tasted this one. Now, we get our Egg Nog from Aldi. I used to spend $9 a bottle for egg nog and found the Aldi brand gave the same taste/quality as the local dairy brand for a fraction of the cost. Plus, I didn’t have to purchase a 1/2 gallon bottle. So come November…I am always perusing the Aldi refrigerators eagerly anticipating the arrival of their Christmas special products which Egg Nog fits into.
boot, they have a spice cookie (again a special purchase) which do a beautiful
rimmer and topping.
So, how easy is this tini? It only has 2
ingredients! Now that is easy.
2 oz Bacardi Gold
4 oz Egg Nog
Spiced cookies ground down.(optional)
Canned in whipped cream
1) Fill a shaker half way with ice. Pour liquid in and shake for no less than 60 seconds. (This is a ‘tini which must be served ice cold!)
2) Rim glass and pour drinks in. Top with whipped cream and additional cookie crumbs.