Eggnog is the ultimate love-it or hate-it drink: traditionally made out of milk, cream, eggs, sugar and a spirit like rum or bourbon.
There are those who adore the festive season, purely because it means they can drink as much eggnog as they like.
And then, of course, there are those who really don’t care for it.
In fact, many people are rather rude about the festive drink, making some unkind comparisons.
Let’s just say, it’s a point of contention.
However, this is the festive season, it should be about joy rather than division. If you’re an eggnog hater, why not try it again? You never know, you might surprise yourself in liking it.
Classic eggnog recipe
You can start off slowly with this classic eggnog recipe from Waitrose.
Eggnog
Ingredients
- 2 large eggs separated
- 25 g caster sugar
- 100 ml rum or bourbon
- 200 ml whole milk
- 150 ml whipping cream
- Nutmeg to serve
Method
- Whisk the caster sugar and egg yolks together for a few minutes until they appear fluffy, light and pale; try using an electric whisk.
- Bit by bit, whisk in the rum or bourbon.
- Finally, whisk in the milk. The mixture may need to be whisked again as it can separate over time.
- In a separate bowl, whisk the egg whites until they form soft peaks.
- Fold your first mixture into the whites very gradually.
- Finally, whip the cream (until just holding its shape) and fold into the mixture too. If you like, sweeten with a little extra sugar.
- Ladle into punch glasses and dust with nutmeg to serve.
Notes
Nutrition
Spiced eggnog recipe
And if you’re a bit more adventurous, or are a true eggnog lover who wants to jazz it up a bit, you can try this cinnamon eggnog recipe from Alex Head, founder of catering company Social Pantry.
Spiced eggnog
Ingredients
- 700 ml whole milk
- 200 ml double cream
- 1 vanilla bean pod split and seeds removed
- 2 cinnamon sticks
- 1 tsp freshly grated nutmeg plus more for garnish
- 5 cardamom pods
- 6 Heritage Breeds Copper Marans eggs separated
- 150 g golden caster sugar
- 100 ml dark bourbon
- Handful of crushed pistachios, hazelnuts and almonds for the garnish
Method
- In a saucepan bring the milk, cream, vanilla, cinnamon, nutmeg, and cardamom to the boil over a medium heat. Once boiling, take off the heat.
- In a separate bowl, whisk the egg yolks and sugar until thick.
- Gently pour in the milk mixture and whisk until combined.
- Add in the bourbon (at this stage, the mixture will keep in the fridge for three days).
- Before serving, beat the egg whites in a bowl until soft peaks form.
- Gently fold into the eggnog mixture.
- Pour into two glasses, garnish with nuts and enjoy.
