Sugar Cookie Eggnog

2 Tbsp sugar cookie crumbs

1 Tbsp sugar cookie syrup ((or use corn syrup or honey for a thicker cookie rim))

1 egg ((preferably pasteurized - about 3 ounces/90 ml))

1½ ounce heavy cream

1½ ounce sugar cookie syrup

1 ounce rum

1 ounce vanilla vodka

Whole nutmeg ((or use ground nutmeg))

Add the cookie crumbs and syrup into two small dishes.
Dip the rim of the serving glass into the syrup, letting the excess drip back into the dish so it doesn't go down the side of the glass.
Then dip the rim into the cookie crumbs, lift it out, turn and dip again until you have an even coat. If you are having trouble getting the crumbs to stick, you can either crush them into finer pieces, or use a thicker/stickier syrup like corn syrup.
Set the glass aside while you make the drink.
Add the egg, cream, syrup, rum, and vodka to the cocktail shaker.
Grate nutmeg over top of the shaker, so you have just a pinch of nutmeg in the drink.
Add ice to the shaker and shake well, about 15 to 20 shakes.
If you want a more foamy top to the drink, do a dry shake, which is where you strain out the ice and shake the drink again without ice. A milk foamer comes in handy here for a quick and easy froth.
Pour the frothed drink into the prepared serving glass.
Grate some more nutmeg on top for a garnish, and enjoy!
You can make this drink ahead of time. Keep it in the fridge, and it will be good up until the expiration date on your cream or egg.

Course🍹Beverage

Diets🥕Vegetarian...

Category🍹Cocktail

Cuisine🇺🇸American

Occasions🎉Celebration🎉Holiday

Season❄️Winter

DifficultyEasy ⏰ 5m