I’m not a big drinker. At all. I can’t stand the taste of alcohol, and have only actually tried a few different types of drinks. However my dad made me a drink called Brandy Alexander awhile ago and I am now hooked. (If you’re not a huge alcohol drinker like myself – give this drink a try! It will be your new fave. ;))
It tastes like a creamy, whipped, chocolaty dream. Heavenly. Andddd it’s in a martini glass which automatically makes any kind of drink even better.
I like to think of this drink as a ‘rainy day cure’. The smell of the fresh nutmeg and the sweet and savory flavours make it the perfect drink for Fall and Winter months.
Cozy up by the fireplace, take out some board games & have a Brandy Alexander with your friends & loved ones!
Ingredients + Directions:
1 oz of Brandy
1-1/2 oz of Creme de Cacao
2 oz of 18% Table Cream
Crushed Ice (to your preference)
Add some crushed ice to a martini shaker. Add Brandy, Creme de Cacao and Cream. Shake for 30 seconds, and pour into your preferred glass.
Grate some fresh Nutmeg to taste.
Note: You could also make this using vanilla ice cream to make it a frappe! 🙂
Fun Facts About Brandy Alexander:
– Canadian singer-songwriter Feist named a song after the drink on her album The Reminder.
– Despite its wide popularity, its origin is unknown.
– The earliest version was made with gin.
If you only make one dessert this Holiday season – I would definitely recommend this one! This Eggnog & Rum Coffee Cake is like a dream. It is a quick & effortless recipe that is perfect for the holidays and allows you to spend time with your family instead of being in the kitchen! Simply throw the batter together in a pan the night before, and refrigerate overnight. Pop it in the oven the next morning and ta-da! You get a perfectly moist, spongey, light, festive & delicious eggnog coffee cake!
In a small bowl, mix all of the Streusel Topping ingredients (sugar, flour, butter, nutmeg) together with a fork until crumbly. Set aside.
In the bowl of your stand mixer, beat together 1 cup sugar & 1/2 cup softened butter on medium speed until light and fluffy.
Beat in 1 cup eggnog, 8 ounces sour cream, 1 teaspoon spiced rum and 2 eggs until well blended. Stir in 2 1/2 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda & 1/2 teaspoon salt.
Spread batter evenly into the pan and sprinkle with the streusel topping. Cover and refrigerate for at least 8 hours.
Preheat oven to 350F. Uncover pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 – 20 minutes. Mix the powdered sugar & eggnog to make the Eggnog Glaze and drizzle over cake.