How to make eggnog
- January 2011
- Serves 8
- Ready in 10 minutes
Want to know how to make your own eggnog? This eggnog recipe is easy to make and far superior to the store-bought variety. It’s traditionally served around Christmas in the UK, but really, you could enjoy it any time you like.
(We also have a gorgeous rum-laced eggnog cake. It’s a total showstopper to serve to guests.)
- 10g (5.6g saturated)
- 16.8g (16g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
Eggnog can be made a day ahead but you need to keep it chilled. Serve within 24 hours.
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