Egg Nog
Making a large batch of egg nog is a bit of work. I’ve worked up this single-serve recipe to be nearly as good when you want one on demand. Ensure the milk, cream, and egg are cold from the fridge. This works well with most combinations of whiskey, rum, cognac, or sherry, but bourbon and rum are my favorite.
- 1 oz bourbon
- ½ oz aged rum
- ¾ oz demerara syrup
- 1 egg, divided
- 1 oz cream
- 1 oz whole milk
- garnish: grated nutmeg
In one half of a boston shaker, add the egg white and cream. Add egg yolk and other remaining ingredients to the other half of the shaker.
Using an electric milk frother, whip the egg white and cream for a few minutes. It will get thick and creamy, but it should not be quite as thick as whipped cream; it should still be pourable. Then, whip the other ingredients briefly to break up the yolk.
Pour the yolk mixture into the white mixture to gently mix the two, then pour into a chilled rocks glass.
Garnish with grated nutmeg.
Modified version
If you don’t have a milk frother, you can still make this, though the texture won’t be quite as thick and velvety.
Omit the milk, add all other ingredients to a cocktail shaker and dry shake. Add about five ice cubes and shake vigorously to completion (until all the ice is melted). Pour without straining into a rocks glass or small mug.
Garnish with grated nutmeg.