This is another variation on the traditional Eggnog. Why not give our version of White Chocolate Gin Flip a try to get the party started.
This recipe is a little bit more involved than usual but the end result is well worth the effort. Don’t forget to adjust the quantities to suit your tastes.
Ingredients:
- 30ml gin
- 30ml Crème de Cacao Blanc (white chocolate liqueur)
- 15ml Sugar
- 20ml double cream
- 1 large egg yolk
- Milk to fill up
- Nutmeg and dark chocolate, grated, to garnish
Method:
- Put everything into a milk frother and top up the liquid with milk.
- 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 glass.
- Grate over the nutmeg and chocolate to garnish and serve!
- Enjoy your White Chocolate Gin Flip.
Lucy’s Top Tip:– Instead of the sugar syrup try substituting it with different flavoured Syrups such as Chocolate, Caramel or Gingerbread, the choice is endless.