Name: Eggnog (hot)
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 75 ml Cognac (brandy); 15 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 1 Egg (white & yolk); 15 ml Single cream/half-and-half; 60 ml Milk (whole milk/full 3-4% fat)

Serve in a

Toddy glass

Garnish:

Dust with grated nutmeg

How to make:

POUR ingredients into heatproof glass and STIR thoroughly. HEAT in microwave oven for a minute (adjust time as appropriate to your oven) and STIR again. Alternatively, mix and warm in pan over heat - do not boil.

2 1/2 fl oz	Rémy Martin V.S.O.P. cognac
1/2 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 fresh	Egg (white & yolk)
1/2 fl oz	Single cream/half-and-half
2 fl oz	Milk (whole milk/full 3-4% fat)
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Egg (white & yolk) – Eggs
Single cream/half-and-half – Dairy
Milk (whole milk/full 3-4% fat) – Dairy

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Review:

A warming, spicy and filling meal in a glass.

Alcohol content:

1.7 standard drinks
14.32% alc./vol. (28.64° proof)
23.6 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Eggnog (hot)

Serve in a

Garnish: