Ingredients
-
4 cl of Brandy
-
5 cl of milk
-
1 cl of sugar syrup
-
1 egg yolk
-
a sprinkle of cinammonor nutmeg
Directions
The Brandy Egg Nog is a historic cocktail of American tradition. This classic reinforced eggnog is drunk during the winter holidays (Thanksgiving and Christmas) to chase away the cold and restore the spirit.
It is part of the large family of flips and cocktails prepared with spirit, sugar, and eggs. It is the progenitor of these drinks since the first Egg Nog (hot milk-based drinks) dates back to the Middle Ages.
Over the years, the egg nog “improved” with the addition of spices and fortified wines, of which the British have always been very fond. But above all, eggs were included in the recipe, so much that the drink was known as Egg Flip.
From England, it passed to the British American colonies and became a legend. Still, the first written recipe came only in 1862 when the legendary Jerry Thomas published the cocktail bible, the book entitled How to Mix Drinks or The Bon-Vivant’s Companion.
Ingredients and doses for making the perfect Brandy Egg Nog
- 4 cl of brandy
- 5 cl of milk
- 1 cl of sugar syrup
- 1 egg yolk
- a pinch of nutmeg or cinnamon
How to prepare the Brandy Egg Nog cocktail
It’s a super easy cocktail. You just need some good ingredients, some ice, and a shaker. Put a few cubes of ice in a shaker, pour all the ingredients, shake vigorously for 1 minute, and pour into a highball glass full of ice. A sprinkle of nutmeg (or cinnamon) is the final decoration.
Variants
Like Italian zabaione, there are infinite versions. The drink can be prepared with an excellent sweet (passito) wine like Malvasia, Scotch whisky, rum, sherry, and Marsala, so you can experiment and find the right combination of spirits and spices.
If you want a more velvety cocktail, replace half the milk with fresh cream and add a tuft of whipped cream to the surface of the cocktail.
However, for a summer egg nog, flavor with mint liqueur and chocolate chips.
What dishes go well with Brandy Egg Nog?
Tiramisù, chocolate salami, pear and chocolate tart, bonet, vegan panna cotta, galaktoboureko.
