Super Fast Rum Raisin Egg Nog

There is something about the combination of rum and raisins that feels like a classic winter tradition, but the thought of tempering eggs over a double boiler for an hour often feels like too much work after a long day. I used to reserve this drink only for parties until I realized that a quick-blended method gives you that same silky, custard-like texture without the risk of scrambling your eggs on the stove.

This version uses high-quality vanilla bean paste and a quick soak for the raisins to ensure every sip is packed with flavor. The trick is to soak the raisins in the rum while you prepare the base; it plumps them up and infuses the alcohol with a deep, dark fruitiness that pairs beautifully with the freshly grated nutmeg. If you find the drink is a little too thick, just add an extra splash of whole milk until it hits your preferred consistency.