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How To Make Christmas Eggnog
(3 votes)
Eggnog could well be called the official beverage of the cold festive season! Made in batches, Eggnog is a creamy, thick, rich and satisfying Christmas speciality worth making at home.
What you'll need:
800ml/30floz fresh whole milk
250ml/8floz/1 cup double cream
50g caster/demerara sugar
5-6 large, free-range eggs
Whole vanilla pod
Stick of cinnamon
300ml/10floz brandy/bourbon/aged rum
Whisk
Nutmeg
Grater
1:
Add the milk, cream, eggs and sugar to a medium-sized heavy-bottomed saucepan. Gradually whisk the ingredients until well mixed. Place on the hob over a low heat.
2:
Split the vanilla pod in half and scrape out the seeds. Add the vanilla seeds, split pod and cinnamon stick to the pan.
3:
Gradually heat the mixture ensuring that it doesn't boil or approach boiling point as this will cause the eggs to solidify and 'scramble'.
4:
Add your chosen spirit, mix well and continue to heat. The liquid should be thick enough to coat the back of a spoon. Remove the vanilla pod and cinnamon stick.
5:
Remove from the heat and garnish with freshly grated nutmeg. Serve immediately in pre-warmed glass mugs/thick glasses.
Warnings:
Always check for freshness when working with eggs. If they are past expiration date, discard them.
References:
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