I’m a sucker for Christmas tradition and Eggnog is a big part of that. I love the creamy indulgence of Eggnog whether served neat or in coffee and I love the fact it’s pretty much unheard of at any other time of year.
For anyone who’s not sure what Eggnog is, I’ll let you into a little secret: It’s just a thin custard with booze and nutmeg in it. There really isn’t much more to it than that, but it tastes amazing all the same!
There’s a bit of flexibility where eggnog is concerned. Some people don’t heat the mixture (meaning raw eggs); some omit the booze to make it kid friendly, and some use brandy instead of rum (I prefer the latter). A common touch is to stir in whipped egg whites after the eggnog is cooked to make it extra creamy; I don’t do this, instead adding a bit of double cream (to hell with the calorie count).
Recipe: Eggnog Recipe
Summary: Eggnog is like a boozy, nutmeg scented custard. It’s delicious drank on its own or added to coffee as an indulgent treat.
- 4 Egg Yolks
- 100g / 1/2 cup Demerara Sugar
- 500 ml / 2 cups Whole Milk
- 1 tsp Grated Nutmeg
- 250ml / 1 cup Double / Heavy Cream
- 1/2 cup Rum or Brandy
- 1/2 tsp Vanilla Essence
- Begin by heating the milk and nutmeg in a pan over a low heat. At the same time, beat the egg yolks together with the sugar until fluffy.
- Before the milk starts to boil remove from the heat. Pour slowly into the egg yolk mixture whisking all the time.
- Pour the mixture back into the pan and put back over a low flame. Stir constantly as the mixture thickens.
- It’s ready when the mixture coats the back of a spoon; do it any longer and the eggs will start to curdle inside the milk (all is not lost; you can sieve it if if you catch it quickly enough).
- Off the heat again add the rum, vanilla essence and cream. Stir well.
- I like to serve mine while still hot, straight into a cup finished with grated nutmeg. Others like to chill theirs and enjoy cold.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6