Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Gingerbread egg nog cocktail https://www.metro.ca/userfiles/image/recipes/cocktail-lait-poule-pain-epice-11434.jpg PT15M PT00M PT15M
Separate the egg yolks and whites into 2 bowlsWhisk the egg yolks with half the sugar until combined.Add rum, syrup, cream, milk, cinnamon and nutmeg to the egg yolk mixture in a punch bowl or serving bowl. Mix well.In the bowl of egg whites, add the rest of the sugar and whisk to stiffen them.Pour 2/3 of the stiff eggs into the serving bowl and serve in cups.Garnish each cup with a ladle of the remaining stiff eggs, cinnamon and mint.Note:Easily make this into a mocktail by not adding in the rum.
12
0 0 0 0
4 eggs 1/2 cup (125 ml) sugar 1 cup (250 ml) spiced or amber rum 1/2 cup (125 ml) Monsieur Cocktail ginger syrup 1 cup (250 ml) 35% cream 3 1/2 cups (875 ml) milk 3/4 teaspoon (3,75 ml) ground cinnamon 1/2 nutmeg grated Optional mint and cinnamon for garnish
Gingerbread egg nog cocktail

Gingerbread egg nog cocktail

Rate this recipe
0 Vote
12
Cocktail
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    eggs
  • 1/2 cup
    (125 ml)
    sugar
  • 1 cup
    (250 ml)
    spiced or amber rum
  • 1/2 cup
    (125 ml)
    Monsieur Cocktail ginger syrup
  • 1 cup
    (250 ml)
    35% cream
  • 3 1/2 cups
    (875 ml)
    milk
  • 3/4 teaspoon
    (3,75 ml)
    ground cinnamon
  • 1/2
    nutmeg grated
  • Optional
    mint and cinnamon for garnish
Imprimer ma sélection

Preparation

Separate the egg yolks and whites into 2 bowls

Whisk the egg yolks with half the sugar until combined.

Add rum, syrup, cream, milk, cinnamon and nutmeg to the egg yolk mixture in a punch bowl or serving bowl. Mix well.

In the bowl of egg whites, add the rest of the sugar and whisk to stiffen them.

Pour 2/3 of the stiff eggs into the serving bowl and serve in cups.

Garnish each cup with a ladle of the remaining stiff eggs, cinnamon and mint.

Note:

Easily make this into a mocktail by not adding in the rum.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.