Eggnog
Heavy CreamSimple SyrupBrandy
Moderate (15%)
Tamagozake
Moderate (12%)
Japan
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Ingredients
Servings
Units
8 oz
1
0.5 oz
Steps
1
Warm the gently in a saucepan over low heat — do not boil.
2
In a separate bowl, whisk the and until smooth and pale.
3
Slowly stream the warm into the egg mixture, whisking constantly to temper.
4
Return the mixture to the saucepan and gently heat, stirring, until just thickened — do not let it boil.
5
Serve hot in a mug or small bowl.
Tasting Notes
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