1 cup Cass-Clay Heavy Whipping Cream
2 tablespoons sugar
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 cups (16 ounces) Cass-Clay Eggnog
2 to 4 shots (2 to 4 ounces) dark or white rum
4 cinnamon sticks, small gingerbread men or ginger snap cookies
- To make whipped cream, in large mixer bowl beat whipping cream at medium-high speed until soft peaks form. Add sugar; continue beating until stiff peaks form. Set aside.
- To make eggnog, in 4 cup measuring cup stir together allspice, cinnamon, ginger, cloves and nutmeg; reserve ½ teaspoon spice mixture. Add eggnog and rum to remaining spice mixture; whisk to fully combine.
- Pour into 4 glasses; top with whipped cream; sprinkle with reserved ½ teaspoon spice mixture. Garnish each with cinnamon stick, gingerbread men or ginger snap cookies.