Drinking & Dining

A Holiday Favourite: Spiked Eggnog

Homemade eggnog, hints of cinnamon and nutmeg, all tied together with a splash cognac and spiced rum? Say no more, we found our favourite holiday drink.

December 21st, 2017

Find below our spiked eggnog recipe, a holiday favourite perfected and made in house daily. Looking for something different? Try out Hot Buttered Rum recipe.

INGREDIENTS

2 cups whole milk

2 cups heavy cream

2 cinnamons sticks

2 nutmegs freshly grated

1 vanilla bean- split and seeds removed

6 eggs, seperated

150gms granulated sugar

90ml Cognac

90ml spiced rum

PREPARATION

  1. Combine milk, cream, and spices in a saucepan to a boil. Once boiled removed from heat and allow to steep for 30 minutes.
  2. In a separate bowl mix egg yolk and sugar and whisk until thoroughly combined.
  3. Slowly pour spiced, heated milk into egg yolks while constantly stirring (don’t do this too fast or you will end up with scrambled eggs).
  4. Continue to slowly add until all is combined, then add cognac and rum. If able- set upon an ice bath to bring temperature down quickly while whisking.
  5. Store in a food safe container and keep refrigerated.
  6. Serve cold with a grating of nutmeg on top

To discover all our festive offerings, please click here

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