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The term eggnog is a combination of two colonial slang words — rum was referred to as grog and bartenders served it in small wooden mugs called noggins. The drink first became known as egg-n-grog and later as eggnog.
The team from B.B. Lemon will be serving up “Berg’s Noggin” all month long - a spiked eggnog by beverage director, Monique Cioffi-Hernandez. Served with a cinnamon stick and topped with a star anise. Photo credit: Carly Shuttlesworth
- 90mL Old Grand Dad Bourbon
- 90mL Sailor Jerry
- 1.5 cup milk
- 1.5 cup heavy whipping cream
- 1.5 cups sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- Combine milk, cinnamon and nutmeg in a saucepan; heat over lowest setting for 5 minutes, then slowly bring to the boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
- Whisk hot milk mixture slowly into the eggs.
- Pour mixture into saucepan.
- Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil.
- Let cool for about an hour.
- Stir in rum and cream (extra spices to taste)
- Refrigerate overnight before serving.
- Garnish with a cinnamon stick and star anise.
Originally posted by @bblemonhtx on Instagram