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Summary

Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine European
Servings (Default: 1)

Ingredients

Helgoland Egg Grog
Helgoland Egg Grog
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Instructions

  1. Beat the two eggs and sugar in a hot water bath for 5 minutes until frothy (maintain water temperature at 65°C / 150°F).
  2. Pour the egg foam into a preheated grog glass.
  3. Heat the rum and egg liqueur separately over medium-low heat for 1-2 minutes until steaming (about 65°C / 150°F), do not boil.
  4. Pour the heated rum and egg liqueur into the glass with the egg foam.
  5. Serve immediately.