Adding a whole egg to your drink might sound a little bit strange but I promise
the creamy and luxurious texture is well worth it,
and you can kind of pretend it's almost healthy like a protein shake!
This is part of the flip family which is one of the oldest styles of cocktails. It's traditionally
drunk around Christmas time but a properly made eggnog is actually much lighter than store-bought
versions, so I find it a great after-dinner treat at any time of the year to be honest.
So we're going to go with 30 mils of spiced rum. I'm using The Gunnery, which is from Adelaide
Hills Distillery over in South Australia. It doesn't actually say rum on it. Rum has its
own kind of set of rules in each country and in Australia you have to have, it has to be a little
bit older before you can actually call it rum, but it's an absolutely delicious sugarcane spirit.
It's got really strong sort of dark cocoa and coffee notes, which obviously work really well
in this cocktail. A lot of the bigger name spiced rums would actually be like a little
bit overly sweet in here, so I'd stay away from sort of your Sailor Jerry's or Captain Morgan's.
Probably just use whatever good quality darker rum you have on hand,
or something like Chairman's Reserve spiced rum has a little bit more balance in there.
30 mils of Ruby Port or a similar dessert wine. If you do prefer a boozier then you could use
brandy instead or just go two full shots of rum. Sticking with the Australian theme we're going
for a little Australian fortified wine here. We like to keep the Australian whiskey industry in
barrels, so we're using the Seppletsfield Rich and Rare Appera which is kind of a PX style sherry.
If you don't have something like that then a really cheap and cheerful ruby
port would be a really good substitute there so something like Dava or Neipoort or Taylor's.
Then we're gonna go 20 mils of sugar syrup.
I know it sounds like quite a lot but dairy does this weird thing where it kind of just
sucks up sweetness, so you kind of have to put a little bit more in there than you think.
And then 20 ml of cream. In the UK this would be called double cream, here it just seems to
be sort of your standard pouring cream. Just something that's got a little bit
of thickness to it but not like a proper kind of whipped cream.
And one egg.
So we're just going to pop this all together. Please be careful here obviously if it explodes
all over you that's not going to be pretty, so just make sure that you're kind of
firmly holding both of your shakers together. Rather than kind of doing it out like this I
like to keep it closer to my body and it just gives me a little bit more control because
I've seen what can happen if these explode. And then just shake a little bit.
And so you'll see at this point it's actually quite nice and creamy looking,
no big chunks of egg or anything like that. That means it's emulsified so we can add in some ice.
The same sort of theory applies here as it does with just egg whites as to why you dry shake
versus just kind of popping the eye straight in and shaking straight away.
If you do want to see a little bit more on that then I go into quite a
lot of detail in the whiskey sour episode so you should definitely check that out.
Pop our tins together.
Shake as hard as you can.
Good.
So we're just going to use our hawthorne strainer to hold
the ice back in the tin and then definitely use a fine strainer for this one because
you don't want the ice chips ruining that really lovely creamy texture.
And then finally just need a microplane if you have one um and then a little nutmeg
and give it a grate over the top. If you don't have a microplane and
or nutmeg uh some sort of dark chocolate powder or if you have ground cinnamon or like a ground
cinnamon and sugar mix, anything in that kind of winter Christmas spice idea works really well.
A rum eggnog, so now you know. Pretty excited to dive into this one.
It's so lovely. Like I spent a year in Canada and that's kind
of where I came across eggnog. It's not really a thing in the UK. And my friend and I used to just
buy the kind of litre cartons of like really thick eggnog and then just have it with rum,
and not saying that we didn't really enjoy it at the time, it's amazing how much actually using a
full real egg in here just does to the texture. It's like in a cake, it just makes it really
light and fluffy so as much as this looks quite dense it actually tastes super easy to drink.
And I'm actually kind of struggling to believe that I haven't put anything
that's actually chocolaty in there. It's just all coming from this rum.
Anyone in Australia, I would definitely recommend to get on it, it's delicious.
Yeah and as I said, obviously just having that little kind of fortified
wine note in there just kind of rounds it out gives it a nice richness and those kind
of more raisiny and dried fruit flavors. I mean why would you ever have a dessert?