Eggnog, we love it or we hate it. Here’s a recipe for fans who like to get in the holiday mood by making a large bowl of this creamy beverage, to the sound of Bing Crosby. It’s the perfect pick-me-up to serve visitors returning from the cold, right now!
Maximilien Jean, bar chef and co-owner of the restaurant Le Flamant, started working in the community during his studies in history and political science. He developed a passion for cocktails and devoured all the books on their origins. It was therefore the ideal candidate to offer us a nice version of the history eggnog.
PHOTO DAVID BOILY, THE PRESS
Maximilien Jean is bar chef at Le Flamant restaurant.
In general, the bartender, who developed his style behind the counters of the Jockey and the magnificent Royal, loves to dig deep into his subjects. The Flamant’s most recent cocktail menu, in accordance with the Afro-Portuguese menu of the moment, will make you travel like no other in town, with its “Monkey Bread Horchata” (baobab fruit), its “Moscow Mougoudji” ( based on millet) and its “Caipirinha au bissap” (hibiscus juice).
To develop his eggnog, Maximilien read a dozen recipes and was inspired by those of the bartender American Jeffrey Morgenthaler. The latter had had great success with his “Añejo Tequila and Amontillado Sherry Egg Nog”.
However, we had imposed a basic Quebec spirit on all our “mixologists”, so exit aged tequila! Welcome to the bourbon-type whiskey from the Montreal distillery 1769. “It does not have a too malty / cereal taste, it is supple, round and goes perfectly with sherry”, explains the one who likes classic products and elegant from one of Montreal’s first microdistilleries.
“Sherry is also one of the oldest bases ofeggnog British. It was by transposing the recipe to the United States and elsewhere that we came to add brown alcohols like rum and whiskey. This cocktail dates back to a time when drinking was not separate from eating. There was a whole category of cocktails made with eggs and milk. The beers were thicker. They were food, ”recounts the history buff, handing us a glass of the reconstituting mixture.
PHOTO DAVID BOILY, THE PRESS
Maximilien Jean whips the egg yolks for the eggnog. It will also whip the egg whites until stiff, for a more airy texture.
Eggnog by Maximilien Jean
PHOTO DAVID BOILY, THE PRESS
Maximilien Jean used Canadian whiskey from the Montreal distillery 1769 in his eggnog. He also added sherry and amaretto.
Makes 4-6 servings
Ingredients
- 2 egg whites
- 3 egg yolks
- 60 ml (4 tbsp.) Sugar
- 500 ml (2 cups) whole milk
- 45 ml (3 tbsp.) 35% whipping cream
- 150 ml whiskey from the Montreal distillery 1769
- 90 ml of montreal sherry (Lustau)
- 30 ml of amaretto (Maximilien uses the classic Disaronno)
Preperation
- 1. In a bowl, cream the yolks with 3 tbsp. tablespoon of sugar. Add the milk and cream, whisk, then gently incorporate the three alcohols while stirring.
- 2. Whip the egg whites until stiff with 1 tbsp. tablespoon of sugar.
- 3. Gently fold the whites into the first mixture.
- 4. Decorate with sweet clover, nutmeg or any other aromatic spice.
- 5. Serve in the cup, antique cup or glass of your choice.
- 6. If some eggnog can be aged, Maximilien does not recommend it with this one, which can however be kept in the refrigerator for a good week.