Indulgent and creamy eggnog fuses perfectly with earthy matcha to create a luxe coupe of festive cheer.
Matcha eggnog
Serves 1
40ml spiced rum – we use Bacardí
30ml double cream
20ml egg white
1 barspoon (5g) matcha powder, plus extra to finish
20ml gingerbread syrup
10ml pimento liqueur – we use The Bitter Truth’s pimento dram
Measure everything into a shaker filled with ice, then hard shake until very cold to the touch. Double strain into a chilled coupette, garnish with a light dusting of matcha powder and serve.