Eggnog (hot)

Difford’s Guide
Discerning Drinkers (8 ratings)

Serve in a Toddy glass

Ingredients:
2 12 oz Rémy Martin V.S.O.P. cognac
12 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 fresh Egg (white & yolk)
12 oz Single cream/half-and-half
2 oz Milk (whole milk/full 3-4% fat)
× 1 1 serving
Read about cocktail measures and measuring

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.

Allergens:

Recipe contains the following allergens:

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

Review:

A warming, spicy and filling meal in a glass.

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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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Chris Dimal’s Avatar Chris Dimal
24th January 2023 at 20:31
Way too much brandy here IMO. Then again, maybe it's because I'm not using Cognac?