Frosty Noggin

Pro tips

• Chill all glassware and ingredients before mixing to prevent the ice cream from melting too quickly.
• Use quality, prepared dairy eggnog (not shelf-stable brands) for richer, smoother texture.
• Add ice cream last and blend just until combined; over-blending will separate the cream and create a thin, icy texture.
• Taste after blending — if too thick, add 1 oz cold eggnog; if too thin, add another scoop of ice cream.

Substitutions

• J. Wray and Nephew rum → dark or aged rum (same proof, similar sweetness)
• Crème de Menthe (White) → Crème de Menthe (Green) (darker color, same mint flavor)
• Prepared Dairy Eggnog → homemade eggnog (thinner; reduce ice cream by 1/2 C)
• Vanilla Ice Cream → premium vanilla or bourbon vanilla ice cream (richer; use same measure)

Storage & make-ahead

Serve immediately after blending. Leftover mixed liquid (without ice cream) keeps refrigerated up to 2 days; blend with fresh ice cream before serving.

Equipment

blender · cocktail jigger

Can I make Frosty Noggin without J. Wray and Nephew rum?

Yes. Use any aged or dark rum at 80–100 proof as a direct substitute; the drink will shift slightly in flavor profile but remain balanced.

Is this drink frozen or blended?

It's served frozen — mix the liquid ingredients, then combine with vanilla ice cream. Blend until slushy if preferred, or serve as a float.

How far ahead can I prepare the ingredients?

Measure rum, crème de menthe, and eggnog into a pitcher up to 4 hours ahead; keep chilled. Add ice cream and blend or mix just before serving.

What glassware is best?

Serve in a chilled coupe, rocks, or large cocktail glass; the frozen texture and ice cream may require a wider bowl or dessert glass.

Can I scale this for a group?

Yes. Multiply all ingredients by the number of servings and blend in batches, or prepare as a frozen punch bowl drink with ice cream folded in at the end.