Recipe: festive eggnog

We wish you an eggy Christmas!

Eggnog had been a traditional part of Christmas celebrations but fell out of favour, due to the rising costs of sugar and eggs, so splashing out on eggnog was seen as a big thing.   As the British colonies expanded, the ingredients became cheaper and the drink subsequently became more popular. Nowadays people can be put off by the thought of raw egg but there’s nothing to be scared of and raw egg is actually used in lots of great cocktails!

A variation of Eggnog can be found worldwide.  In the American South, eggnog is made with bourbon.  In Puerto Rico, rum and coconut milk are used and it is known a “conquito”.  Peruvian eggnog is made withbrandy called Pisco and in Germany, you can get ‘biersuppe’ which is made with beer. ‘Eierpunsch’ is another German version made with white wine, eggs, sugar, cloves, tea, lemon or lime juice and cinnamon.

Ingredients:

700ml whole milk
240ml double cream
3 cinnamon sticks
1 vanilla bean pod, split and seeds removed
1 teaspoon freshly grated nutmeg.
5 eggs, separated
130g granulated sugar
175ml Dark Rum, or bourbon

Place into a saucepan milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg.
Bring to the boil over a medium heat.
Once boiling, remove from the heat.
Allow the ingredients to steep whilst cooling.
In a large bowl, beat egg yolks and sugar until combined.
Slowly whisk in the milk and mix until smooth.
Add bourbon or rum.
Stir.
Refrigerate overnight or for up to 3 days.
Before serving beat the egg whites in a large bowl until soft peaks form.
Fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.