Couriers will not be making deliveries on public holidays, please allow for extra time. Find out more.

Free wine advice online

0800 809 463 (M-T 8:30-7pm & F 8:30-5pm)

COCKTAIL RECIPE

Spiced Summer Eggnog

A timeless classic with a kiwi twist, swapping out the heavy richness of tradition for a lighter more tropical inspired variation.

Read recipe below

On the 9th Day of Christmas, my bartender gave to me..

A spicy little summery eggnog recipe that is perfect for sipping under the sun. Enjoy a unique take on a timeless classic that's brings tropical flavours to life with Mount Gay Rum.

With a combination of tradition and innovation, this recipe showcases a crowd-pleasing drop with a refreshing yet indulgent experience.

A Kiwi Summer twist

Eggnog traces its roots to medieval Europe, where a drink called 'posset' combined milk, ale and spices for a warm, fortifying treat. By the 18th centaury, this beverage evolved into the eggnog we know today, with rum or brandy replacing ae as the alcohol of choice. Eggnog became a Christmas tradition due to its luxurious ingredients - eggs, cream and spices which all symbolize prosperity during the festive season. In warmer climates like New Zealand, eggnog is often adapted to suit the summer vibe making it lighter and refreshing while still retaining its festive charm.

Spicy Eggnog Recipe (serves 4-5)

ingredients:

- 4 Large Eggs
-75g Caster Sugar
- 250ml Caster Sugar
- 250ml Coconut Cream
250ml Whole Milk
- 120ml Mount Gay Rum
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- Ice Cubes
- Coconut flakes (garnish)

Instructions:

1. In a large mixing bowl, whisk the egg yolks and 50g of sugar until thick and pale.
2. Gradually add the coconut cream, milk, vanilla extract, cinnamon and nutmeg, whisking to combine.
3. Stir in your Mount Gay Rum.
4. In a separate bowl, whisk the egg whites until soft peaks form, then slowly add the remaining 25g of sugar and beat until glossy.
5. Gently fold the whipped egg whites into the eggnog base until smooth and frothy.
6. Serve over ice in glasses and garnish with a sprinkle of nutmeg and toasted coconut flakes.