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Join us at the Bartender Hub on Monday 21st December for a Christmas toast!

An interactive networking event where we will have the opportunity to learn all the secrets about the most popular Christmas cocktail “Eggnog”, with Anastasia Miller and Jared Brown.

You are welcome to share your own knowledge and Eggnog twists, followed by a Q&A session with the audience and speakers.

A great opportunity for you to get involved, discover upcoming activities, share your ideas and initiatives,

Network with like-minded people from the industry, and then of course to raise a glass with us!

Click this link to register at this exclusive event!




Eggnog recipes shared by the audience and speakers:

Anastasia Miller and Jared Brown:


(serves 4)
500ml milk
2 pinches ground cinnamon
1 tsp vanilla extract
1/2 tsp ground nutmeg
6 large egg yolks
100g caster sugar
250ml double cream
100ml Cognac or rum or American or Irish whiskey


Combine milk, nutmeg, vanilla, and half the cinnamon in a small saucepan over low heat. Gradually bring the mixture to a low boil. Whisk egg yolks with sugar in a heat-proof mixing bowl until yolks are pale in colour. Add hot milk mixture to egg yolks a little at a time while whisking the mixture to temper the eggs. Return mixture to the saucepan and, taking care not to let it boil, cook over medium heat until it is thick enough to coat a spoon. It should reach 70°C. Remove from heat and stir in double cream and alcohol. Refrigerate until chilled. When ready to serve, garnish with cinnamon.
Optional touches: Add a double-shot of espresso to the mixture when you add the milk. Top with whipped cream.

Gabriele Staltari


One egg yolk mixed with 1½tsp sugar
50 ml Vsop agricole rum
150 ml milk
50 ml double cream
In a separate bowl whisk 1½ tsp sugar with an egg white and add it to the mixture last
Grate some fresh nutmeg on top
Warm everything up in a bain-marie
Hadrien Haumont

Madeira egg nog

6 eggs
200gr caster sugar
550ml double cream
950ml whole milk
120ml 5yo Sweet Madeira
320ml 6yo William Hinton rum.
Nutmeg, to taste.
Separate the eggs, placing the yolk in a bowl, and reserve the whites.
Beat the yolks with 140gr of sugar until they become creamy and white-ish.
Add the milk, double cream, Madeira wine, and rum and mix thoroughly.
Beat the whites with the remaining sugar to an almost stiff peak.
Combine with the rest of the mix, add freshly grated nutmeg to taste.
This will keep in your fridge for 48h

Drinks Trust presentation from Anton Lovett:

UKBG Presentation Drinks Trust

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