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Egg-Nog - Classic Cooked

The Egg-Nog - Classic Cooked is an alcohol-free creamy drink, creamy and sweet on the palate. Shaken and served in a highball glass.

Flavor profile

Sweet
46 out of 100
Creamy
98 out of 100
Boozy
0 out of 100

How to make an Egg-Nog - Classic Cooked

To make an Egg-Nog - Classic Cooked, shake with ice and strain into a highball glass: 6 egg, 3 oz simple syrup, 31½ oz milk and ¼ oz vanilla extract. Garnish with salt.

Contains no alcohol as written. If you need to avoid alcohol completely, check labels: some products sold as non-alcoholic, like beers, wines and bitters, can contain small amounts.

You'll need

1 drink

Pairs well with: Simple syrup · All syrups

Instructions

  1. 1

    Rim the glass: run a lime or lemon wedge around the outside edge, then roll the edge in salt on a small plate.

  2. 2

    Add egg, simple syrup, milk and vanilla extract to a cocktail shaker.

  3. 3

    Shake hard without ice for about 10 seconds to whip the egg.

  4. 4

    Add ice to the shaker.

  5. 5

    Shake again for 10-15 seconds, until the shaker feels very cold.

  6. 6

    Strain into a highball glass filled with fresh ice cubes.

Why shake? Milk blends in smoothly only with a hard shake; the egg needs a dry shake first to turn silky.

No simple syrup? Muddle 4 tbsp sugar with a splash of water in the shaker until it dissolves, then carry on.

Contains alcohol51% match

Ramos Gin Fizz

Shares 4 of 4 ingredients

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Egg-Nog - Classic Cooked questions

What does an Egg-Nog - Classic Cooked taste like?

Mostly creamy and sweet. It's a non-alcoholic drink.

What's the difference between an Egg-Nog - Classic Cooked and a Ramos Gin Fizz?

Both use egg, simple syrup, milk and vanilla extract. The Ramos Gin Fizz uses gin, lemon juice and soda water. The Egg-Nog - Classic Cooked is stirred and served in a highball glass; the Ramos Gin Fizz is shaken and served in a highball glass. The Ramos Gin Fizz is the stronger of the two.

Should an Egg-Nog - Classic Cooked be shaken or stirred?

Shaken: egg white, simple syrup and milk need a hard shake to mix and chill properly. Dry-shake without ice first for a thicker foam.

What glass do you serve an Egg-Nog - Classic Cooked in?

A highball glass.