Christmas is probably the only time in the year when everyone slows down, enjoys the festive season full of gifts, feasts, family visits with toasts and cheers. My early memories of Christmas are all about snow, Christmas sweaters, hot beverages, home-cooked sweets and mulled wine however, when I moved to London and spent my first Christmas there I was introduced to Eggnog which in my eyes is a boozy dessert for adults in liquid form. 

I don’t know how you, but I am wondering when the egg was used for the first time in drinks. It is said that in the 13th-century monks drank a hot, milky, ale-like beverage with eggs and figs. In the 17th century milk, eggs and sherry were the food of the wealthy, so eggnog was often used in toasts to prosperity and good health.

Several different variations of eggnog have been created and adapted across several different cultures. In American colonies used cheaper rum while in Mexico “rompope” was used, “coquito” in Puerto Rico with the addition of coconut milk to name a few. Another similar variation is a drink called Tom & Jerry which uses Jamaican rum, eggs, sugar, cinnamon, cloves and allspice mixed with brandy and boiling water. It is said that Jerry Thomas, a well-respected “father” of bartending mastered the recipe. 

Back then, cognac was popular and over time sherry and rum took over spirits used in cocktail recipes. If you are making eggnog you can experiment with all brown spirits such as dark rum, cognac, sherry, port and or whiskey mixed together with egg white, yolk, sugar, milk, cream and finished with nutmeg.

At IB HQ we decided to create a festive menu for Christmas (and yes, it’s still available) and of course Eggnog is featured! Being based in Singapore one of the most popular local ingredients is pandan and coconut which we introduced to our recipe below.  

Eggnog

3 Eggs
Caster Sugar
Milk
Coconut Cream
Cognac
Pandan Whisky

  1. Separate egg whites from the yolks.
  2. Whisk the sugar with egg yolk and create a batter, gently whisk in milk and cream together.
  3. In a separate bowl whisk egg white into a soft and frothy texture. 
  4. Whisk the egg white froth into the mixed texture and stir in cognac and whiskey. 
  5. Bottle and keep refrigerated. 
  6. When serving finish with freshly grated nutmeg.

Tag us and show us your Eggnog creations! IG: @ibhqsingapore FB: IB HQ Singapore

Bartender’s note: “Did you know that part of Singapore was once covered with nutmeg plantations?”

Posted by:kejml1

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