Egg nog is a timeless Christmas favourite. Here is a very moreish variation with a spicy zing.
- 1 Egg yolk
- 20ml 1883 Cinnamon Syrup
- 40ml Bourbon
- Ground white pepper
- 120ml Hot milk
- Frost a Toddy-glass rim with caster sugar and cinnamon powder.
- Place the egg yolk, Bourbon and syrup in the glass and two twists of the white pepper mill.
- Stir to obtain a smooth consistency, then add the milk (first heated using a steam wand).
- Garnish with a cinnamon stick and powder.