Eggnog Recipe
It wouldn’t be Christmas without making yourself and your friends a glass of eggnog (or two)…
And you can’t go wrong with this easy Eggnog recipe!
Ingredients:
6 medium free-range eggs (preferably organic and as fresh as possible), separated
150g/5½ oz golden caster sugar
500ml/18fl oz whole milk
400ml/14fl oz double cream
350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preference
Freshly grated nutmeg, to taste
Method:
Whisk the egg yolks in a bowl with 100g of caster sugar until the mixture is pale yellow and thick.
Stir in the milk, double cream, and the rum and/or bourbon. Add a little grated nutmeg if you like.
Pour the mixture into two 750ml bottles with stoppers and store in the fridge for up to two weeks.
Place the egg whites in a box and freeze until ready to serve the egg nog.
When ready, defrost the egg whites into a clean glass bowl. Use a handheld electric mixer and whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed.
Pour the egg nog from the bottles into a large bowl.
Fold in the egg whites until well combined.
Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass.