Eggnog (hot)
Warm up ∙ 4 min ∙ 14.1% ABV ∙
Eggnog (hot) is the warm serve of Eggnog: cognac, a whole egg, milk, cream and sugar syrup heated in a toddy glass and dusted with nutmeg.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-heat a glass
- Pour the ingredients into the heatproof glass: Cognac 75 mlSugar syrup 15 mlEgg 1 pcSingle cream/half-and-half 15 mlMilk 60 ml
- Stir thoroughly
- Heat in the microwave oven for a minute
- Stir again
- Garnish with grated nutmeg
Tips
- Stir thoroughly before heating so the egg is fully blended into the milk and cream, then stir again as soon as it comes out of the microwave.
- Heat it for one minute and no longer; past that the egg starts to set and the drink turns grainy.
History
Eggnog (hot) is the Eggnog served warm, which returns the drink to its original serving style: the earliest colonial eggnogs, like their ancestor posset, were drunk warm.
Eggnog's roots trace to posset, a hot, spiced medieval European drink of milk curdled with ale or wine, which monks were drinking with eggs by the 13th century. In Britain, milk-and-egg drinks were a luxury of the wealthy, fortified with brandy, Madeira, or sherry. The word "eggnog" is first recorded in Britain's American colonies in 1775.
