Egg Nog

Author – Federico Mastellari Book: I Cocktail Mondiali, Hoepli editore

GLASS Grog 250 ml

TECHNIQUE Build

ICE /

30 ml Mazzetti Brandy 12 anni 20 ml Dark Jamaican Rum 60 ml Milk 15 ml Pasteurized egg white 30 ml Pasteurized yolk Decoration: light sprinkling of nutmeg

Beat the egg whites and snow with a whisk (electric) or even better in a planetary mixer. Aside, she beat the yolk with the sugar. Put the Brandy, Rum and milk in a jug and pour them slowly, little by little, into the sweetened yolk, continuing to beat. Now add the mixture with the egg whites to the one with the yolks and mix it. Heat the drink in the microwave or in a saucepan over low heat, being careful not to cook the egg. Serve with a light sprinkling of nutmeg. (If you want a cold Egg Nog instead, shake and strain into a glass over ice).

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