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