EGGNOG FLOATS

I’m for anything that simplifies life during the busy holiday season—so long as the shortcuts preserve quality and the requisite flair. These eggnog floats are a snap to prepare, look wonderfully festive, and taste even better. 

Do make the whipped cream from scratch; it contains no added sugar, which balances the sweetness of the ice cream and eggnog. 

If you decide to make homemade eggnog (God bless you), Martha Stewart’s recipe stands above them all—just be sure you have a designated driver for the evening.

Eggnog Floats

For the Whipped Cream

1 and 1/2 cups heavy cream

1 teaspoon good quality vanilla extract

1/4 teaspoon ground nutmeg.

In a large bowl, place the cream, vanilla extract and nutmeg, and beat with a mixer until soft peaks form. Set aside.

The Float

Store-bought egg nog

Cognac (optional)

Vanilla bean ice cream

Place a generous spoonful of the whipped cream in a tall glass. Add a scoop of vanilla ice cream and top with two tablespoons of cognac. Pour the eggnog over the ice cream, filling the glass to 3/4 full. Top with whipped cream. Sprinkle ground candy canes on the cream and serve.