How it tastes
Coffee first, eggnog second, sugar third. The whole egg gives the drink a thick, almost custardy mouthfeel that ordinary coffee drinks can't reach. The egg yolk also rounds the espresso's bitter edge. Without dairy, the coffee stays sharper than a latte but softer than a black espresso. The nutmeg on top is the eggnog signature. People who haven't met a proper egg-cocktail before are sometimes wary. After one sip, the wariness usually goes away.
Why we built it
Bleggnogg is one of our oldest house drinks. The name is a portmanteau of "black" + "eggnog" that an early customer coined and that we couldn't bring ourselves to drop. We make it because eggnog is a beautiful texture profile that almost no bar uses outside December, and because pairing it with espresso (which already has its own foam culture) made the texture even better. It's also the easiest answer to "do you have anything like a coffee dessert that isn't sweet?" More on our non-alcoholic philosophy here.
Where to drink it
On request at Dissolved Solids in Damansara Kim, Petaling Jaya. The egg is fresh, the espresso is fresh. Reserve a table for the easiest seat.