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Eggnog

Introduction & method

Eggnog is thought to have evolved from posset in the 13th Century. Egg nog is very popular in the US and Canada, but less so in the UK. Eggnog is very easy to make and tastes delicious - it's almost like an alcoholic custard made from eggs, milk, cream and dark spritis such as rum, brandy or Bourbon.

 Eggnog Recipe

Separate the eggs


When separating eggs where the whites will be beaten to stiff peaks, such as meringues or this recipe, it's important not to get any egg yolk in with the egg whites. I recommend the 3-bowl method, where the mixing bowl is for your yolks, a second bowl is for the whites, and the third bowl is a precautionery holding station. So crack open an egg with a knife, hold the yolk in the lower part of the shell and pour the white into the holding bowl. If you manged to do it without getting any yolk in there then you can transfer the white from the temporary bowl to the main bowl of egg whites. This means that if you do get egg yolk in with your whites, you don't ruin the whole lot.

Make the eggnog base


In a large bowl, whisk together the egg yolks and the sugar until they are smooth and creamy. Whisk in the milk, cream and booze and keep whisking until the mixture thickens a bit. Cover and keep in the fridge for at least 24 hours.

Whisk the egg whites


When you are ready to serve the eggnog, whisk the egg whites until they achieve stiff peaks. You can easily do this in a stand mixer or with a handheld electric whisk. You can theoretically do it by hand, but I've never managed it.

Finish the eggnog


Fold the egg whites into the matured eggnog base. Pour into glasses and grate fresh nutmeg on top. You could also add a cinnamon stick and try using it as a straw.
 


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Eggnog on YouTube.

 
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Ingredients & Info


EGGNOG
 6 large free-range eggs
 2 cups whole milk
 1 cup caster sugar
 1 cup double (heavy) cream
 1 cup dark rum, brandy or bourbon
GARNISH
 a grating of whole nutmeg
 1 cinnamon stick per glass

UNITS:
Metric
US Customary/Imperial

Serves 6 -8
Prep time: 20 minutes.
maturing time: 24 hours.
Total time: 1 day 20 minutes.