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Eggnog
A whole egg shaken with rum and brandy into a silky froth, finished with fresh nutmeg.
Collection version
For one serving
Ingredients
- Dark Rum30 ml / 1.01 US fl oz
- Brandy
The original uses Cognac
30 ml / 1.01 US fl oz - Simple Syrup22.5 ml / 0.76 US fl oz
- Cream
The original calls for half-and-half; all cream works too
22.5 ml / 0.76 US fl oz - Egg1 piece
US fl oz amounts are rounded; use ml for exact measures.
To garnishGrated nutmeg
Make it
- Crack the egg into a shaker and add the dark rum, brandy, simple syrup and cream.
- Shake hard without ice for 15 seconds to emulsify the egg.
- Fill with ice, shake for about 10 more seconds and strain into a coupe.
- Grate nutmeg over the top.
Recipe reference
Per PUNCH's single-serving recipe, with 1 oz converted at 30 ml.
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