I have a deep appreciation for eggnog (and its cousin, Tom & Jerry). Because of my fondness for the holiday classic, I’ve developed several recipe for eggnog over the years, both large-format and single serve. This one combines two of my favorite versions–one with rum, rye, and Cognac and one with sherry and Madeira–and streamlines it into a single-serving variation that has a classic flavor profile with a dried fruit note.

This Yankee classic is basically hot egg nog, which is quite pleasant on a December’s night–or any winter’s eve, really. Our special version for this month’s Christmas in the Club Rooms theme features an interesting mix of elements: brandy and rum (the classic combination), plus Madeira, Batavia arrack (if you’ve got it), and Swedish punsch. I wanted to create a “leather armchair” flavor profile for this recipe and I think I’ve succeeded!