Warmed Eggnog Or A Hot Buttered Rum?….

Warmed Eggnog Or A Hot Buttered Rum?….

Which would you choose?


Tom Jolly, Head Barman at The Montcalm Hotel
Warmed Eggnog

Warmed Eggnog:
Ingredients (for one)

  • 1 Egg Yolk (25ml pasteurised egg yolk)
  • ½ a vanilla pod
  • 2 tea spoons of white sugar
  • 40ml of Bombay sapphire
  • 150ml Steamed milk
  • Grated nutmeg
  • 1 Grind of salt

Directions:

  1. Steam milk as you would for a latte.
  2. To steamed milk and egg yolk, grind of salt (to break down egg), white sugar and ½ a split vanilla pod.
  3. Then Whisk with a fork thoroughly.
  4. Into a Latte Glass/Toddy glass pour your gin then top with Eggnog mix.
  5. Garnish with grated nutmeg and Xmas Wishes.

Hot Buttered Rum 

Hot Buttered Rum:

  • 2 Table Spoons of butter
  • 2 Table Spoons of brown sugar
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 40 ml Bacardi 8 or Bacardi oro Rum
  • Almost boiling water

Method:

  1. Mix butter, sugar, and spices (optional and can use which ever you like) until you have a paste.
  2. nto a suitable cup or mug add the Rum and Butter mix.
  3. Top with hot water.
  4. Stir and serve.

Recipe and photo credit by- Tom Jolly, Head Barman at The Montcalm Hotel –Montcalm

Follow:
Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Share:

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.