Egg Nogg - Espresso

For a wonderful, chilled coffee flavoured egg nogg try this recipe:



The ingredients:

2 large eggs
100g (3oz) Demerrera sugar
1/4 teaspoon of fresh grated nutmeg
60ml (2oz) brandy
30ml (1oz) spiced rum
240ml (8oz) whole milk
60ml (2oz) of cream
60ml (2oz) of espresso or another strong coffee
Cinnamon sticks for garnish.
Ice (optional)

Method: - use a blender for this recipe

First, add both eggs to the blender, and blend for two full minutes to really aerate and emulsify the eggs. At the 2 minute mark, add your sugar and keep blending for another minute.

Make up the cold coffee mixture - espresso is best.

Away from the blender - In a beaker pour your cream into your whole milk, then add the espresso to your cream / milk mixture. Add the nutmeg last, then stir the mixture vigorously for few seconds.

Add the mixture to the blender, making sure all the nutmeg gets out of the pouring pitcher. Next, add the spiced rum, and the brandy to the blender.

Blend the mixture for at least another minute, then place in the fridge for 3 hours.



Pour the eggnogg espresso into your wine glasses and stir with a cinnamon stick (optional - crush ice, place an inch in the bottom of the wine glass). Enjoy!

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