A cup of Eggnog

How to Make Eggnog

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).

A cup of Eggnog

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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


  1. 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.
  2. Before the milk starts to boil remove from the heat. Pour slowly into the egg yolk mixture whisking all the time.
  3. Pour the mixture back into the pan and put back over a low flame. Stir constantly as the mixture thickens.
  4. 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).
  5. Off the heat again add the rum, vanilla essence and cream. Stir well.
  6. 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

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