Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
|5/6 fl oz||Rémy Martin 1738 Cognac|
|5/6 fl oz||Bacardi 8 year old rum|
|1/3 fl oz||Sugar syrup (rich) 2 sugar to 1 water|
|5/6 fl oz||Milk (whole milk/full 3-4% fat)|
|1 fresh||Egg (white & yolk)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Egg (white & yolk) is potentially hazardous if used incorrectly.
This vintage cocktail is literally a thickened alcoholic milkshake flavoured with cognac and rum. Yum!
Pre-heat milk, rum, cognac and sugar to turn this into a Hot Egg Nog.
Egg Nog is a vintage Christmas libation and George Washington, America's first President famously made his own. It is traditionally made by whisking the egg yolks with sugar; separately stirring the milk, cream, rum and bourbon; and finally combining these two mixtures along with beaten egg white. This is obviously best made in batches and is a faff. Our quick and easy single-serve version delivers on flavour and if you seek a thicker consistency then opt for cream in place of milk.
There are approximately 176 calories in one serving of Egg Nog.