Eggnog
Brandy, milk, cream, sugar and egg. The classic Christmas drink, made one at a time.
Shaken · Rocks glass · Advanced · about 3 minutes · about 7% ABV
Ingredients
- 45 ml Brandy
- 60 ml Milk
- 30 ml Thickened cream
- 15 ml Sugar syrup
- 1 Whole egg
- Grated nutmeg (garnish)
Method
- Pour 45 ml brandy into the shaker
- Pour 60 ml milk into the shaker
- Pour 30 ml thickened cream into the shaker
- Pour 15 ml sugar syrup into the shaker
- Add 1 whole egg
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
About the Eggnog
Eggnog descends from the posset, a hot medieval British drink of milk, wine and spice. In the American colonies, where rum and eggs were plentiful, it became a Christmas tradition. George Washington is said to have served a strong version to guests.
The flip family. Flips date back to colonial taverns, where beer, rum and sugar were heated with a red-hot iron. By the late 1800s the flip had become a cold drink shaken with a whole egg, rich and creamy like a liquid custard. Eggnog is a close relative.
Eggnog FAQ
What's in an Eggnog?
45 ml brandy, 60 ml milk, 30 ml thickened cream, 15 ml sugar syrup, 1 whole egg, garnished with grated nutmeg.
How strong is an Eggnog?
About 7% ABV once mixed with ice, which is 1.3 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir an Eggnog?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve an Eggnog in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
