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Takes: 20 minutes (plus cooling and chilling time)
Serves: 1
No nutritional information available.
Ingredients
For the egg nog:
- 3 egg yolks
- 30g sugar
- 125ml double cream
- 250ml milk
- ¼ tsp grated nutmeg
- ¼ tsp ground cinnamon
- Pinch of salt
- ¼ tsp vanilla paste or scraped seeds from 1 vanilla pod
- ½ tsp fine-ground coffee
For the cocktail:
- Agave syrup
- Ground cinnamon
- Ice cubes
- 50ml vodka
- 30ml coffee liqueur
- 15ml Cointreau
- 30ml strong cold brew or filter coffee
- Star anise or coffee beans, and nutmeg, to garnish
Method
1. First make the eggnog because it needs to cool and chill. Mix the egg yolks and sugar in a heatproof bowl. Place the cream, milk, nutmeg, cinnamon, salt, vanilla and coffee in a saucepan over a medium heat until hot, but do not let it boil. Pour this slowly over the yolk and sugar mixture, whisking all the time.
2. Return to the saucepan to heat again until very hot, but not boiling. Stir constantly as it thickens, then remove from the heat and pour into a bowl. Allow to cool to room temperature, cover, and place in the fridge until chilled. When you are ready to use it, give it a quick whip to aerate.
3. For the cocktail, rim a glass with agave and ground cinnamon. Place some ice in the glass and build the vodka, coffee liqueur, Cointreau and coffee over the ice and stir. Top with more ice if there is a lot of space in the top of the glass - you should leave about 1 cm clear. Using back of a spoon, float the eggnog on top of the drink. Garnish with a star anise or a few coffee beans on top and sprinkle with nutmeg.
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