In my last post right before Christmas I had mentioned the severe anxiety I get the week before Christmas actually arrives because I’m concerned I haven’t listened to enough holiday music. Well, right as the start of January rolls around I get a whole new anxiety: the fear of not having consumed enough eggnog before it is off the shelves again for another 11 miserable months.
I know, it’s completely ridiculous and totally a “First World Problem,” I am wholly aware of this. But my love for eggnog runs deep and the fear that I have not indulged in the sweet, creamy deliciousness that is oh-so-terrible for you is just too strong to ignore. While everyone else is out jazzercising off those holiday pounds I am frantically guzzling gallons of eggnog in an attempt to get my fill before they sadly disappear from grocery store shelves.
If I was good at poetry I would write a poem called “Ode to ‘Nog;” if I was a popstar I’d write a terrible, yet catchy tune perhaps entitled “Nogarific” or “Nogtastic;” if I were a painter I’d create a glorious mural to the heavenly drink known as eggnog. I can’t even tell you how excited I get when I overhear that eggnog is back at Starbucks, because it means it’s not far from arriving at my local grocery store.
So all nog-dreams aside, I also realized that it has been an astonishingly long time since I have posted a recipe with booze in it. And while I anticipate February and March to be thoroughly saucy with booze-laden treats, I figure I may as well post one now, since I hope to be consuming enormous quantities of booze while in Mexico next week and I need to build up my tolerance.
Again it would seem that my timing is sadly off, since most people go on a booze-detox the week after New Years, but what the hell. You only live once and dammit I enjoy my ‘nog with a healthy dose of rum.
So for those of you that have already kicked your detoxes and New Years exercising resolutions, cheers with me with this deliciously spiked milkshake and laugh at all those fools sweating away not just calories, but minutes of their lives on the Stairmaster. I like to protect my six-pack abs with a nice cushy layer of fat, keeps them from getting damaged.
Spiked ‘Nog Milkshake
3 large scoops vanilla ice cream
1/3 – 1/2 cup eggnog
1 tbsp of rum (2 if you’re feeling saucy and want it boozier)
whipped cream and freshly grated nutmeg for garnish
Plop all the ingredients (except the whipped cream) in a blender or fancy milkshake maker and whir until desired thickness. Pour in a suitably large glass and garnish with whipped cream and grated nutmeg (or cinnamon). If you like your milkshakes thicker use less eggnog, if you like them thinner use more. You can also add a splash of milk if the ‘nog is too thick for your liking.
Consume immediately. Milkshake ‘staches optional but highly encouraged.