A traditional festive drink, eggnog is easy to make yourself and far superior to the bought variety.
Ingredients
- 100g caster sugar
- 2 large free-range eggs, separated
- 600ml whole milk
- ¼ tsp vanilla extract
- 100ml rum or bourbon
- 100ml whipping cream
- ½ tsp freshly grated nutmeg
Method
- 1. Put the caster sugar and egg yolks in a bowl and whisk with either a balloon whisk or electric hand whisk until thick and creamy.
- 2. Heat the milk in a saucepan over a medium heat until almost boiling. Remove from the heat and pour into the egg and sugar mixture, whisking all the time. Pour the whisked mixture back into the pan and heat gently, stirring, until smooth and slightly thickened. Add the vanilla and rum or bourbon and whisk well. Remove from the heat.
- 3. In a separate bowl, beat the egg whites until they form soft peaks, then fold into the cooled egg and milk mixture. Beat the whipping cream until thick, then fold three-quarters of this into the mixture. Chill everything in the fridge until ready to serve.
- 4. To serve, ladle into 8 punch glasses and dollop 1 tsp of the remaining whipped cream on top of each. Finish with a good grating of nutmeg on each.
Nutritional info
Per serving: 199kcals, 10g fat (5.6g saturated), 4.9g protein, 16.8g carbs, 16g sugar, 0.2g salt
Chef's tip
Eggnog can be made a day ahead but you need to keep it chilled. Serve within 24 hours.