Eggnog

December 5, 2013


Author Notes: This recipe is for a single glass of eggnog, but feel free to batch it up for a party, though you might want to invest in an immersion blender to give your shaking arm a rest if you’re serving for more than a couple of guests.Erik Lombardo

Serves: 1

Ingredients

  • 2 ounces rum, brandy, bourbon, or a combination
  • 3/4 ounce cream
  • 3/4 ounce Sugar Syrup (1:1 sugar:water by volume)
  • 1 egg yolk
In This Recipe

Directions

  1. Combine everything in a shaker and dry shake it all vigorously together for ten seconds.
  2. Add ice to shaker and shake again, then strain, and grate nutmeg and cinnamon over the top.

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Reviews (9) Questions (0)

9 Reviews

Seola December 10, 2013
What if any is the health concern of a raw egg yolk - salmonella?
 
Melissa C. December 10, 2013
"Don’t worry too much about safety. As long as your brew contains at least 20 percent alcohol and is stored below 40°F for at least a month, any microbial nasties that might haunt your innards should be nice and dead." http://mentalfloss.com/article/31813/alton-brown-history-eggnog
 
Sietske V. December 26, 2013
Buy good eggs, pasteurized if you must.<br /><br />I have my own chickens, no need to worry about Salmonella. Salmonella is a disease generally caused by too many chickens in a small space: cheap eggs. Organic will usually be safer.
 
Editorwizard December 7, 2013
Perhaps you meant 3 to 4 oz. of cream (as opposed to 3/4 oz. cream)? Personally, I like the Puerto Rican eggnog you referred to, which is a 14-oz can of sweetened condensed milk, 2 c. of white rum with natural coconut flavor, 5 egg yolks and 3/4 t. cinnamon. Blend together and refrigerate until cold.
 
Author Comment
Erik L. December 7, 2013
Nope! 3/4 oz of cream for this recipe, try it and I think you'll find it's quite balanced. I love Coquito too, though the recipe I use is : <br />2 jumbo eggs <br />3 jumbo egg yolks <br />One 14-ounce can sweetened condensed milk <br />One 15-ounce can cream of coconut (Coco López or other) <br />One 12-ounce can evaporated milk <br />1 1/2 cups heavy cream <br />1 1/2 - 2 cups light rum <br />Blend it all together in a blender and get ready for la noche buena!
 
AnnaChris December 5, 2013
I love that this is a one person serving but are those measurements right? I don't normally "think" in ounces but these seem off...
 
TheSlyRaven December 5, 2013
It would make for a 4.5 fluid ounce drink. Which is a standard "rocks glass" sized cocktail. Unless the recipe means ounces by weight... which is kind of absurd.
 
Author Comment
Erik L. December 5, 2013
Yup, the recipe is right on, don't forget that egg yolks gain volume with a vigorous shake, becoming airy and fluffy which gives this cocktail the signature richness.
 
Muse December 5, 2013
How clever that your recipe is for only one glass...I love the idea! Peace, Light and Love.