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NATIONAL EGGNOG MONTH

December 04, 2017

Now that advent is here it’s time to dig out the eggnog and start mixing up some snowballs and sipping back the creamy Christmas delight.

If you’ve not still got a bottle of eggnog kicking about at the back of the cupboard from Christmases past why not try mixing up some of your own this season?

Eggnog Ingredients:

  • 6 medium free-range eggs  separated
  • 150g/5½ oz golden caster sugar
  • 500ml/18fl oz whole milk
  • 400ml/14fl oz double cream
  • 350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preference
  • freshly grated nutmeg, to taste

     

Method:

  1. Whisk the egg yolks in a bowl with 100g of the sugar until the mixture is pale yellow and thick.

  2. Stir in the milk, double cream, and the rum and/or bourbon.

  3. When you’re ready to drink it, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed.

  4. Pour the yolk mixture into a large bowl and fold in the egg whites until well combined. Serve the eggnog into an elegant glass and grate a little nutmeg over the top of each glass.


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