Members get FREE Delivery on metro orders $149+ (T&Cs apply*)
We give this festive fave an Aussie glow-up, with a dash of Vegemite thrown into the mix.
About the cocktail
Picture this: the sun’s blazing, the barbie’s sizzling, and you’re in the backyard with mates. But wait, there’s a twist – you’re about to sip on an Eggnog that screams summer. Enter the Aussie Summer Eggnog, a cheeky blend that flips the script on the traditional festive tipple. This classic Christmas cocktail originated in mediaeval Britain before evolving into the much-loved American yuletide fave. But we're Down Under, so we set our team the task of creating a True Blue version – something served cold and refreshing for that hot summer Christmas, and showing off Australia's finest ingredients. One of the keys is to start with eggs that are whisked to a silky smoothness – a bit like the rolling waves of Bondi in the summertime. As you slowly add sugar and golden syrup, toss in a hint of Vegemite. Yes, you heard right! It’s that iconic Aussie flavour, but only use just enough to keep everyone guessing (i.e. don’t overdo it). Now it’s time to add the Aussie festive spirits trifecta: rum, brandy and muscat. These local legends bring a robust kick, perfectly mellowed by full-cream milk and thickened cream. Keep whisking until it’s all harmoniously blended, just like Christmas Day with the extended family and a few random drop-ins. Refrigerate overnight to give it a well-deserved chill. When ready to serve, pour it into chilled tea cups or those quirky mismatched glasses you’ve been saving for a special occasion. Top it off with a sprinkle of grated nutmeg – a nod to tradition in a daring cocktail that plays by its own rules.
Watch: How to make Aussie Summer Eggnog
Ingredients
2 eggs 50g caster sugar 1 tbsp golden syrup 1 tsp Vegemite 40mL Aussie rum 40mL Aussie brandy 40mL Aussie muscat 180mL full cream milk 120mL thickened cream Glass: tea cup or mismatched festive glasses Garnish: grated nutmeg
Method
Add eggs to a mixing bowl and beat until smooth – use a whisk, beater or stand mixer Slowly add the sugar, golden syrup and a little of the Vegemite while beating the egg mixture to incorporate. Keep beating until fully dissolved While beating the mixture, slowly add remaining ingredients until they are fully incorporated and it's a consistent texture Taste to check you are happy with the intensity of the Vegemite flavour (see tips below) Refrigerate overnight, and then serve in chilled cups or glassware Garnish with grated nutmeg on top
Dan’s top tips
One of the keys to any good cocktail is balance. When using funky flavours, it’s easy to get a bit heavy-handed on the quirky ingredient. But let’s be real – Vegemite is intense. Its salty, slightly yeasty, umami character is going to build with each sip, so it’s crucial not to overdo it. The Vegemite is there as seasoning, so exercise restraint – you can always add more, but you can’t take it away. Taste as you go and, if more is needed, add it sparingly and ensure it’s beaten until fully dissolved. The same is true for the nutmeg seasoning at the end – less is more, so go easy on that element as well. Our other top tip is to use the slowest speed possible on your cake mixer or egg beater, as you don’t want to ‘scramble’ the eggs in the drink from overworking it and inadvertently adding heat.
image credits: Shelley Horan (photography), Raye Scerri (videography), Bridget Wald (styling), LSS (production)
