Traditionally when making Eggnog you would separate the yolks from the whites, whip up the yolk with all of the other ingredients and store it in the fridge for a week before folding in the egg whites which have been whipped to stiff peaks. Seems like a lot of kerfuffle to me and takes away all the spontaneity of enjoying a cocktail so I’ve made a Hot Eggnog that you can make in minutes.
I’ve taken a recipe from BBC Food, changed and simplified the ingredients and then served it up hot! To be honest I tried hot and cold versions and cannot believe that no one has taken Eggnog a step further and finished it by warming it up. Now eggnogs are not just for Christmas, they can be enjoyed any day.
Ingredients:
- 60ml of dark rum, bourbon or a mix of the two
- 1 Egg
- 30g sugar
- 50ml double cream
- Milk to top up
- Squirty Cream
- Grated nutmeg or chocolate to taste
Method:
- Put everything except for the nutmeg into a milk frother and top up with milk to the fill line.
- Replace the lid and press cold start. This step is important, if you go straight to a hot start the egg will start cooking in your milk frother. Don’t ask me how I know but it was messy.
- Once the cold start cycle has finished you can press the hot start button.
- Wait until your milk frother has finished and pour straight into your preheated glass.
- Top with cream, see Mark’s tip below.
- Grate over the nutmeg or chocolate to taste and serve!
- Enjoy your Hot Eggnog.
Mark’s Top Tip:– Instead of adding all of the double cream to the milk frother try adding half of it and the rest can be floated off the back of a hot spoon on to the top of your glass, alternatively, use squirty cream on the top. This drink will warm you up far quicker than the traditional version. Just make sure you don’t over do it. Using brandy instead of the rum or bourbon would be a great variation.
