19th Dec: Egg Noggin
A Christmas classic with an extra head buzz.
Similar in the way whisky or rum at the base works with a hot toddy, you can do the same here. Our version uses Hudson Four Grain Bourbon from New York.
**Please note the following recipe card should make enough for 6 glasses.**
3 eggs | 250ml Whole Milk | 200ml Double Cream | 80g Caster Sugar | 1/2 Vanilla Pod | 240ml Hudson Bourbon | Nutmeg | Bitter Dark Chocolate |
Gently heat together milk, cream, vanilla and bit of grated nutmeg. Bring it to a boil slowly and then allow to cool down to room temp.
Grab a separate bowl and rapidly whisk your separated egg yolks and sugar until thick. Then gradually whisk in your milk & cream mixture until smooth. This is when you add your booze! Gently stir this in too so even. Then refrigerate overnight.
Finally, just before serving, beat your egg whites until until soft peaks form, fold these into your chilled eggnog mix and serve with grated nutmeg on top and/or dark chocolate.