A better nog


I called this “English Christmas” in its first incarnation – which was only the gin and some chocolate bitters. Last time I wanted to share it with someone I couldn’t find the bitters at all. On to the Creme which is kinda gross, but it did so mething different. It’s taken a while to get someplace where I liked it… still gonna stick with that name – because gin, orange, and chocolate = English Christmas – but going to call it a nog. So, here is:

English Christmas Nog

  • 1 egg separated
  • 2 shots of Tanqueray Sevilla Orange
  • .5 shot of Creme de Cacao
  • 1/4 C of heavy cream
  • 2 tbl sweetener (I used Allulose)
  • Ice if you’re an American…

This sounds complicated but, in the order presented you can do every thing with an immersion blender in just a few moments in one measuring cup and one serving goblet.

Method: In the goblet, whip the egg white until there are stiff peaks. This is ok because we’re going to add so very much liquid to it. When you reach dry peaks, slowly drizzle in the gin. In the measuring cup, whip the egg yoke with the sweetener until you reach a light yellow goop. Then drizzle in the Creme de Cacao. Pour this into the goblet. Finally, whip the cream in the measuring cup, until you have nice, solid cream and, while whipping, add in the egg white and last the egg yoke (from the goblet). Pour all back into the goblet. Serve over ice if you must.

Legal Disclaimer: something about raw eggs.

Author: Huw Raphael

A Dominican Tertiary living in San Francisco, CA. He is almost 59. He feeds the homeless as a parochial almoner and is studying to be a Roman Catholic Deacon. He is learning modern Israeli Hebrew and enjoys cooking, keto, cats, long urban hikes, and SF Beer Week.

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