Just like the real thing! Rum notes with a sweet caramel and light cinnamon ginger finish.
Eggnog, the popular spiced, milk-based holiday beverage is thought to descend from an ancient European drink called Posset. The drink was made by boiling milk and adding wine or ale, which would cause it to curdle. Spices, typically nutmeg and cinnamon were then added to fill out the flavour. During the Middle Ages, Posset was generally consumed as a remedy for the common cold and to ease body aches and pains. By the 13th century, it is said that monks began adding eggs to their Posset, an innovation that would ultimately lead to the creation of Eggnog, centuries later.
During the 18th century, a variation of the drink is thought to have crossed the Atlantic to what were then still British Colonies in the Americas. Initially, cheap rum from the Caribbean was used to prepare the beverage. After the Revolutionary War however, with their supply of rum cut off, American's blended Eggnog with whiskey and bourbon. Around this time it also came to be associated with the holidays, a tradition that continues to this day.
We've based this Vienna Eggnog on the rum-based versions of the early Americas. Delightfully sweet with notes of caramel and ginger, we like this one on its own, or with a splash of real rum... when the occasion warrants it!
How to Brew
Black tea, cinnamon and ginger pieces, clove, natural flavours
Hot Tea: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz (200-260 mL) of water in the teapot. Pour freshly boiled water over tea. Steep 3-7 minutes. Add milk and sugar to taste. Iced Tea: Makes 1 litre: Put 6 slightly heaping teaspoons of loose tea into teapot. Pour 1.25 cups (315 mL) boiling water on tea. Steep 5 minutes. Quarter fill serving pitcher with cold water. Pour into pitcher straining tea. Add ice, top-up with cold water, garnish and sweeten to taste.