Traditionally, egg nog is served warm, and sipped while you toast your toes in front of a roaring log fire, which would be fine, if I wasn’t living in Australia where you can cook your eggs on the pavement during December
Still, Christmas wouldn’t be Christmas without egg nog, and although rum, brandy or bourbon are the usual spirits. I’m making mine with…SURPRISE! gin!
The first Egg Nog recipe can be served warm or cold, in fact mine is chilling down in the fridge as we speak. The second recipe is almost a flip rather than an egg nog, but is a good option if you are pressed for time.
If you are concerned about raw eggs in cocktails, Bartender magazine has an interesting explainer article here. Also, for my vegan friends, this looks like a good option.
Traditional egg nog (adapted from this recipe)
170ml Four Pillars Christmas Gin
3 Eggs, separated
1/2 Cup of sugar
- Whisk the egg yolks with sugar in a mixing bowl
- Gently heat milk and cinnamon in a saucepan over a low heat for 5 minutes
- Add the egg yolk mixture to the saucepan, slowly folding it in
- Stir constantly and don’t allow to boil
- Slowly add the gin, cream and nutmeg, stirring continuously.
Serve hot garnished with a cinnamon quill, or refrigerate overnight and serve cold over ice topped with a sprinkle of nutmeg or brown sugar.
Quick egg nog
30ml Citadelle No Mistake Old Tom gin
20ml simple syrup
90ml Almond milk
30ml Heavy cream
Add all the ingredients to a cocktail shaker without ice and shake vigorously. Add ice and continue to shake until chilled. Strain into a rocks glass and garnish with star anise.
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