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This Twice-Spiced Almond Nog uses my Twice-Spiced Rum, infused with vanilla, cinnamon and star anise to bring a great flavor profile to a lighter version of classic eggnog.

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Hallelujah! Holy sh*t! This is some good nog.

If you didn’t recognize the glass in the photo, it’s the moose mug made famous in the classic holiday film National Lampoon’s Christmas Vacation. To say I love the movie is a severe understatement, and I can’t even say the word “eggnog” without thinking of the film immediately. So when I developed the recipe for this This Spiced Almond Egg Nog used my Twice-Spiced Rum, infused with vanilla, cinnamon and star anise to bring a great flavor profile to a lighter version of classic eggnog, I knew it had to be enjoyed in the special glass.

A bit on my obsession with Christmas Vacation.

The in-house Gordon Ramsay/my personal “Sparky” and I are big fans of National Lampoon’s Christmas Vacation. So much so that a few years back, we dressed as Clark and Ellen Griswold for a Halloween party. And much to our surprise/delight, we found someone dressed as “Attic Reminiscing Clark Griswold”, complete with robe and head wrap, AND a Cousin Eddie that year. Our hearts and the sh*tter were full that year, and we both still have our costumes. I smell a great holiday card brewing in our future.

Spiced Almond Egg Nog- light and easy to drink, and easy to make!

This recipe for Spiced Almond Egg Nog makes for a great big-batch cocktail for holiday parties with family and friends. Bring this to the party, and you’ll be surrounded by the “jolliest bunch of a**holes this side of the nuthouse.”

Merry Christmas, kiss my a**. Kiss his a**. Kiss your a**. Happy Hanukkah.

Spiced Almond Egg Nog

Twice-Spiced Almond Nog

Course: cocktail
Keyword: almond nog, eggnog, spiced rum
Servings: 16

Ingredients

  • 1 gallon almond nog, such as Almond Breeze
  • 12 oz Twice-Spiced Rum*

Garnished

  • ground cinnamon
  • grated nutmeg
  • cinnamon sticks

Instructions

  • Combine my Twice-Spiced Rum with the almond nog and stir to combine. Garnish each glass with a scant sprinkling of grated cinnamon and fresh grated nutmeg. Serve with cinnamon sticks, if desired.

*Notes/Substitutions:

See recipe for my Twice-Spiced Rum to make this recipe.

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