Prep 5 mins
Cook 0 mins
I can't wait to buy some eggnog and give this a try. From the Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona.
- 1 ounce espresso
- 2 ounces swedish rum syrup
- 1 cup purchased eggnog
- 1 scoop eggnog ice cream or 1 scoop vanilla ice cream
- In a blender container, combine espresso, syrup, eggnog and ice cream.
- Blend until smooth and pour into a tall serving glass.