The Holidays with the special eggnog cocktail
Cold or not, December is a season to enjoy specialty cocktails. This time we bring you the Lait de Poule or eggnog cocktail by Maximilien Jean.
This recipe comes from Canadian bartender Maximilien Jean, bar manager and co-owner of Le Flamant restaurant. Ève Dumas from La Presse.ca interviewed him to get the recipe for the Lait de Poule prepared by the bartender. It’s an unusual but holiday-worthy cocktail that you either love or loathe!
Call it hen’s milk, eggnog, lait de poule… this cocktail is an egg and milk based punch. There are many variations of this drink.
“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. Beers were thicker. They were food,” Maximilien says.
The recipe for Eggnog Cocktail by Maximilien Jean
Makes 4 to 6 servings
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 Montreal 1769 whisky
90 mL amontillado sherry (Lustau)
30 mL amaretto (Maximilien uses the classic Disaronno)
1. In a bowl, cream the yolks with 3 tbsp. sugar. Add milk and cream, whisk, then gently stir in the three alcohols.
2. Beat egg whites until stiff with 1 tbsp. sugar.
3. Gently fold the whites into the first mixture.
4. Decorate with melilot, nutmeg or any other aromatic spice.
5. Serve in the cup, old fashioned cup or glass of your choice.
6. Although some eggnogs can be aged, Maximilien does not recommend it with this one, which can be kept in the refrigerator for a good week.
Don’t drink and drive. Enjoy responsibly.
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