"Tis the Season to be Jolly"
What better way to start the festivities than the Yule tide favourite........
Aged "Egg Nog"
The word nog was an Old English term for ale, and a noggin was the cup from whence it was drunk. Eggnog descends from sack posset, a strong, thick English beverage built upon eggs, milk and either a fortified wine (like Madeira) or ale. It was a highly alcoholic beverage, often served so thick it could be scooped. It was also very much an upper-class tipple, as rich folks were usually the only ones who could procure the proper ingredients.
- 12 large eggs
- 370gms sugar
- 600ml whole milk
- 500ml Freash cream
- 240ml Voyage Spiced rum
- 240ml Summit Brandy
- 240ml Bourbon
- 1 teaspoon freshly grated nutmeg (plus more for serving)
- 1/4 teaspoon salt
- Separate the eggs and store the whites for another purpose.
- Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
- Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
- Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. (And yes, you can also drink it right away.)
- Serve in mugs or cups topped with a little extra nutmeg grated right on top.
- Get out the Cookies and wait for Santa to arrive......
A Little History of the Eggnog
Eggnog is a creamy cocktail made of milk, sugar and eggs, as well as either brandy, rum or bourbon. It has a frothy texture thanks to the whipping of the eggs, and is usually finished off with a sprinkle of nutmeg or ground cinnamon. Served in a large punch bowl with a ladle, it is believed that it improves with age, and it can keep in the fridge for up to a year!
It is believed that the drink originated in East Anglia, UK. Another theory is that it is a derivative of the Posset, another milk-based cocktail. It was popular amongst the rich, who were the only ones who could get hold of milk and eggs at the time, before making its way to the British colonies in America in the 18TH century.
It became associated with Christmas thanks to the eggnog riots at the United States Military Academy in 1826. Some of the cadets smuggled the ingredients into the barracks to make a special cocktail for Christmas Day. The act resulted in disciplinary action for many of the soldiers.
Spirit of the Month
Blush Hot Toddy Gin
A winter warmer from the team at Blush. We’ve tweaked our charming rhubarb gin and added fresh apple, currants, warming cinnamon, cardamon and clove. It got rather chilly in the distillery and we all agreed we needed something to look forward to, something a little spicy and warming. The hot toddy gin was crafted.
Our Recommend serve is 50Ml Hot Hot Toddy Gin, 100Ml hot water, a slice of orange, and quill of cinnamon. It also works really well ginger ale. We took inspiration from mulled wine.