Christmas Egg Grog
10 servings
30 minutes
Christmas eggnog is a classic winter drink of British cuisine that warms the soul and body. Its history traces back to ancient maritime traditions when grog was popular among sailors. However, this version is enriched with spices and egg yolk, making it more refined and festive. The taste of grog is a harmonious blend of the sweetness of sugar, the bitterness of black tea, and the brightness of spices like cinnamon and nutmeg. The addition of dark rum gives the drink richness and a slight warmth. Grog is perfect for cozy evenings by the fireplace or festive gatherings, creating an atmosphere of comfort and warmth. It is served hot in large mugs, allowing one to enjoy its aroma and smooth texture.
1
Cut the lemon into wedges with the peel and add to a pot of boiling water. Add cinnamon, cloves, and simmer covered on low heat for 15 minutes.
- Lemon: 1 piece
- Ground cinnamon: 0.5 teaspoon
- Carnation: 3 pieces
- Water: 1.3 l
2
Brew strong black tea (about 4 bags) in lemon broth. Add vanilla sugar and nutmeg, stir, and keep covered.
- Black tea: to taste
- Vanilla sugar: 8 g
- Ground nutmeg: 0.3 teaspoon
3
While preparing the lemon broth and brewing tea, whisk the yolks with sugar vigorously.
- Egg yolk: 5 piece
- Sugar: 300 g
4
Remove the lemon and clove from the pot. Slowly pour the tea into the yolk mixture, stirring continuously until smooth.
- Lemon: 1 piece
- Carnation: 3 pieces
- Black tea: to taste
5
Pour the mixture into a pot and place it on low heat. Stir constantly until the mass thickens to a creamy consistency.
- Water: 1.3 l
6
Remove the mixture from heat and let it cool slightly. While stirring continuously, add rum and serve immediately in large mugs.
- Dark rum: 400 ml