Iced Eggnog
Learn how to make a (just a little bit fancy) version of this traditional drink in cocktail form. (And yes! There is protein in it!).
- 1/2 cup (110g) caster sugar
- 2 cinnamon quills
- 2 eggs
- 3/4 cup (185ml) pure (thin) cream
- 3/4 cup (185ml) milk
- 100 ml brandy
- 100 ml rum
- 100 ml sherry
- Ice cubes
- Ground or freshly grated nutmeg (to dust)
- Place sugar and cinnamon quills in a saucepan with 1/2 cup (125ml) cold water. Stir over low heat until sugar dissolves. Simmer for 1 minute, then remove and cool. Combine 100ml of the syrup in the Omniblend with eggs, cream, milk and alcohol. Pour into cocktail glasses over ice and serve dusted with nutmeg.
Recipe adapted from www.taste.com.au
