The winter season calls for Egg Nog and our version combines the unique fruit and floral botanicals that are warmed with cinnamon and nutmeg in a creamy, delightful cocktail, brilliantly served warm or on the rocks.
Makes 6 cocktails,
1 cup NOLET’S Silver Gin
2 cups Whole Milk
1 cup Heavy Cream
3 Eggs Separated
1/2 cup Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
Cinnamon Quills, Star Anise, Nutmeg for Garnish
In a mixing bowl, whisk egg yolks and sugar. Slowly warm milk, cinnamon in a saucepan over low heat for about 5 minutes. Slowly fold egg yolk mixture to the saucepan, stirring continually without allowing it to boil. Once combined, remove from heat and add the gin, cream and nutmeg whisking until incorporated completely. May be stored in the refrigerator for 4-5 days. Serve hot or cold over ice. Garnish with a cinnamon quill, star anise and a sprinkle of nutmeg.
