Classic Eggnog
A holiday-table classic of Britain and America: whole egg and dark rum shake into a velvety foam, milk and cream lend a round, rich body, and freshly grated nutmeg adds warm spice - winter's most ceremonial glass.
Frequently Asked Questions
How do you make a Classic Eggnog?
A Classic Eggnog is made by shaken method in 5 step(s). 1) Dry-shake the whole egg and sugar in a shaker for about 15 seconds until the sugar dissolves and the mixture turns pale and frothy. 2) Add the dark rum, whole milk and heavy cream, then fill the shaker with plenty of ice. 3) Shake hard for 15-20 seconds until the tin frosts over and the nog is fully emulsified with a fine foam. 4) Double strain into a chilled rocks glass so the velvety foam floats on top. 5) Dust the foam with freshly grated nutmeg as garnish and serve immediately. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Classic Eggnog?
A Classic Eggnog needs 6 ingredient(s): Dark Rum 45ml, Whole Egg 1, Sugar 2 tsp, Whole Milk 60ml, Heavy Cream 45ml, Freshly Grated Nutmeg a dash.
What does a Classic Eggnog taste like? How strong is it?
Flavor profile: Sweet, Festive & Cozy, Autumn Warmth, Rich & Smooth. Strength: <18% ABV.
What glass is a Classic Eggnog served in?
A Classic Eggnog is typically served in a rocks glass, prepared by the shaken method.
Ingredients
- Dark Rum45ml
- Whole Egg1
- Sugar2 tsp
- Whole Milk60ml
- Heavy Cream45ml
- Freshly Grated Nutmega dash
Steps
- Dry-shake the whole egg and sugar in a shaker for about 15 seconds until the sugar dissolves and the mixture turns pale and frothy.
- Add the dark rum, whole milk and heavy cream, then fill the shaker with plenty of ice.
- Shake hard for 15-20 seconds until the tin frosts over and the nog is fully emulsified with a fine foam.
- Double strain into a chilled rocks glass so the velvety foam floats on top.
- Dust the foam with freshly grated nutmeg as garnish and serve immediately.
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