Monday, 30 March 2015

A Tale Of Cocktails #51



1oz whisky
1oz rum
5oz milk
2oz cream
1 egg yolk
60g Sugar
Pinch cinnamon
1/2 teaspoon vanilla essence
Pinch nutmeg

Taste: 6
Look: 6
Cost: 8
Name: 7
Prep: 2
Alcohol: 2
Overall:  5.7

Preparation:  Beat egg yolks until light and fluffy, whilst adding sugar a little at a time. Heat milk, cinnamon and nutmeg until near boiling. Add to egg yolks and whisk furiously. Add mixture to remaining milk, stirring continuously over heat until it thickens. Remove from heat and stir in cream. Leave to cool for one hour, then add in alcohol and vanilla essence. Then chill.

General Comments: DO NOT DRINK THIS WARM! Don't make the same mistake we did. Warm egg nog tastes like risotto thrown into a blender. I have an almost unhealthy love for risotto, but even I realise that it should only be served al dente, not fluid.

Drunk when sufficiently chilled, however, and with enough nutmeg, this isn't too bad. It's sweet and thick and creamy, which is always a good combination, though it tastes so bad when warm I can't help wondering why people bother with it at Christmas. Really though, it's nothing above average, and considering the quite ridiculous level of preparation required to get it into my belly, I submit we all have better things we could be doing, or at least pummelling our internal organs with more readily assembled drinks.

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