The Cider Egg Nogg almost didn’t make it again tonight. After a long day of cleaning mixed with an evening at a Smashmouth concert, we’re beat!
Since I made a special trip to the store for that pesky milk, we muscled our way through the drink preparation. Getting that perfect egg foam is Ryan’s specialty so I left that task to the master.
The drink didn’t want to fluff up at first, but after adding some ice to the shaker, Ryan was able to get the job done.
There really isn’t anything special about this Cider Egg Nogg recipe. It is the same script as the Brandy Egg Nogg from twelve pages back except this Mr. Boston’s recipe replaces the Brandy with hard Apple Cider.
Honestly, I didn’t expect much from this recipe. It seemed a bit boring and didn’t inspire much in me. However, to my surprise the cocktail Ryan presented me is very good. It’s also much more complex than I would have expected from the ingredients.
The tablespoon of powdered sugar needed for the Cider Egg Nogg enhanced the dry apple cider and brought out the lovely crisp orchard fruit taste. Paired with the milk and egg, the final cocktail is almost like drinking an apple cobbler ala mode. I really like it and could enjoy another one of these as the Fall weather starts to descend in a couple months.
I could see this drink also working warm. I think if I give hot egg nogg another go I’ll use a bain-marie to avoid another scrambled egg drink mishaps.
Our final Cider Egg Nogg recipe looked like this:
- 2 ounces of 2% Milk
- 1 Tablespoon of Powdered Sugar
- 1/2 of a beaten egg
- 1-1/2 Homemade Apple Cider
Leo Cotton’s 1935 recipe notes to shake the first three ingredients together then, add the Apple Cider and stir. Ice isn’t mentioned but we added it to help the froth build and cool the drink.
Well, with that I must say goodnight. My eyes are ready to close as I tap on the keys. Sweet dreams fellow mixologist.