Eggnog Cocktail

Rum
Author: The Bar Team
Eggnog

What you’ll need

Ingredients

Serves:
1
  • Egg (or just the yolk for a richer texture)
    1
  • Simple syrup or sugar (adjust to taste)
    15ml
  • Bourbon, rum, or brandy
    30ml
  • Whole milk
    60ml
  • Heavy cream
    30ml
  • Freshly grated nutmeg (for garnish)

Equipment

  • 1 x Moose mug
  • 1 x Container
  • 1 x Tea strainer
  • 1 x Cocktail shaker
  • 1 x Ice

Method

Step 1

Add the spirit, milk, cream, simple syrup, and egg to a cocktail shaker that is iceless.

Step 2

Dry shake (without ice) 10–15 seconds to mix and emulsify the egg together with other ingredients.

Step 3

Incorporate the shaker with ice and shake again for 10 seconds, for frothing and chilling.

Step 4

Strain over a frozen glass and dust with freshly ground nutmeg. Serve immediately.

Tips & Suggestions

  • Temper the eggs by gradually adding a little warm milk or spirit to the beaten eggs while whisking, as this avoids curdling and gives a smooth texture when heating or mixing ingredients.

  • Chill the Eggnog cocktail base for a minimum of 12 hours if serving cold; resting allows the alcohol to soften the egg and dairy mixture, enhancing texture and blending.

FAQs

More from The Bar

Smiling person enjoying a cocktail outdoors in bright lighting
Smiling person enjoying a cocktail outdoors in bright lighting

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