Wednesday, March 4, 2015

hot egg nog

1 oz Rum (Diplomatico Exclusiva)
1 oz Brandy (Pedro Domecq Fundador Solera Reserva)
1 tsp Sugar
1 Egg Yolk
Hot Milk (6 oz)

Mix egg yolk and sugar in a heated mug. Add rum and brandy and stir. Fill with hot milk and stir. Garnish with freshly grated nutmeg. See second paragraph for mixing suggestions to avoid egg white action.

Two Thursdays ago, I turned to Trader Vic's 1947 Bartender Guide for their hot drink section. There, I found the Hot Egg Nog recipe which was quite curious. I have had other cold drinks turned hot including the Hot Zombie, Sazerac Toddy, and the Hot Old Fashioned, but Egg Nog was not something that I associated with as hot. Tom and Jerries, yes though, so why not Egg Nog?
Once prepared, the Hot Egg Nog proffered an elegant nutmeg aroma. The rich milk notes and caramel from the rum were augmented by the silkiness of the egg yolk. Lastly, the swallow then added light brandy and rum flavors. I definitely had some issues with egg white carry-over from the yolk cooking solid in to distracting chunky bits. Perhaps rinsing the yolk could help to free it from egg white contamination. Other ideas include fine straining the concoction before serving in the mug or just using warm milk instead of hot milk. Otherwise, the Hot Egg Nog was quite delightful!

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