Let's kick off the festive season properly with a glass of silky, custardy eggnog.
I LOVE eggnog. I make it every year. It's a decadent cocktail, like a drinkable custard, which in my opinion sounds heavenly. Eggnog is similar to a category of drinks called Flips. Flips contain a spirit, whole egg (or just the yolk) and sugar. When shaken, they become foamy and creamy.
There are recipes out there that don't cook the eggs, but I prefer to heat them gently as I feel it gives that extra creamy consistency. Gently spice your drink with a couple of sticks of cinnamon, and a good quality vanilla extract (or better yet, a vanilla pod). The alcohol is added into your eggnog right before serving. My recipe uses a combination of spiced rum and bourbon, as I love the sweet, caramelly notes. You could also swap in brandy as well - very traditional. I've used whisky, dark rum, cognac and other liqueurs as well. Use what you have and what you like.
You can omit the alcohol, and your eggnog will still be delicious. If you have a mixed range of drinkers, I suggest asking your guest to add a shot of alcohol into their glass before topping with the eggnog. This way, the larger batch stays alcohol free, and suitable for everyone, of all ages.
Watch the video here. If you make this one, don't forget to tag me!
Eggnog
Ingredients
- 6 egg yolks
- ½ c castor sugar
- 500 mL milk
- 250 mL heavy cream
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 75 mL spiced rum
- 75 mL bourbon
- Freshly grated nutmeg to serve
Instructions
- In a bowl, whisk together egg yolks and sugar until creamy.
- In a saucepan over medium heat, add milk, cream, cinnamon sticks and vanilla. Warm until it starts to steam (around 55ºC) - don't allow to simmer or boil.
- Add around a cup of milk slowly into the yolks and whisk to temper. Pour the whole mixture back into the saucepan.
- Cook the eggnog on a medium to low heat until is slightly thickened (I cooked until about 70ºC). It is ready when it coats the back of a spoon.
- Strain into a jug and place into the fridge to cool completely. Then stir in your rum and bourbon.
- To serve, divide among cups and top with freshly grated nutmeg.
Eggnog
Ingredients
- 6 egg yolks
- ½ c castor sugar
- 500 mL milk
- 250 mL heavy cream
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 75 mL spiced rum
- 75 mL bourbon
- Freshly grated nutmeg to serve
Instructions
- In a bowl, whisk together egg yolks and sugar until creamy.
- In a saucepan over medium heat, add milk, cream, cinnamon sticks and vanilla. Warm until it starts to steam (around 55ºC) - don't allow to simmer or boil.
- Add around a cup of milk slowly into the yolks and whisk to temper. Pour the whole mixture back into the saucepan.
- Cook the eggnog on a medium to low heat until is slightly thickened (I cooked until about 70ºC). It is ready when it coats the back of a spoon.
- Strain into a jug and place into the fridge to cool completely. Then stir in your rum and bourbon.
- To serve, divide among cups and top with freshly grated nutmeg.
After some more festive cocktails? Try my Peach Aperol Punch or Tiramisu Martini.
