Brandy · Shake · Rocks · 5 min
Brandy Eggnog
Also known as Eggnog.
Brandy shaken with egg, milk and sugar, finished with nutmeg: rich, custardy, and a Christmas tradition in North America.
What's in it
- 45ml (1½ oz) Brandy
- 90ml (3 oz) Milk
- 15ml (½ oz) Sugar syrup
- 1 Whole egg
- to finish Nutmeg, grated optional
How to make it
- Dry shake the brandy, milk, sugar syrup and egg without ice to whip the egg.
- Add ice and Shake hard again.
- Strain into a rocks glass and grate nutmeg over the top.
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What cocktail can I make?Where it came from
Eggnog’s roots are usually traced to posset, a medieval British drink of hot milk curdled with ale or wine, sometimes made with eggs. In Britain, milk, eggs and fortified wine made it a drink for the well-off, mixed with brandy, Madeira or sherry. It crossed to the American colonies in the 18th century, where cheaper rum and later whiskey often took brandy’s place; a recipe attributed to George Washington uses brandy, rye and Jamaica rum together. Even the word is disputed: “nog” may be an old East Anglian strong ale, or come from noggin, a small wooden cup.
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