Tuesday, 20 December 2011


The first time I made eggnog I scrambled it, to be fair I didn't even know what it was really, I have since learnt that it is a drink and a not a pudding! WHOOPS! But, since discovering this I have also discovered that my guestimations in eggnog ingredients were just fine, it was just the cooking times and method that were off! 
So, here is my recipe for some seriously frothy and creamy eggnog to enjoy on Christmas Eve.

300ml Double Cream
5 Free-Range Egg Yolks
1 heaped tbsp of Cinnamon
1/3 of a Nutmeg
1 tbsp Vanilla Essence
1 tbsp Ground Cloves
75g Caster Sugar

  1. Whisk the egg yolks, cinnamon, nutmeg, vanilla essence and ground cloves in a bowl and set aside.
  2. In a separate bowl pour in the double cream and whisk until it is thick and full of air, about 3-4 minutes with a electric whisk will do.  NB: to keep in as much air as possible, avoid touching the sides of the bowl with the whisk.
  3. Add the yolk mixture and fold into the whipped cream, then add the sugar and whisk for 1 minute.
  4. Use the chocolate melting method to slowly heat up the eggnog (my dad's recommendation) --> Fill a pan half way with near to boiling water and place the bowl above the water, but not so is in the water.  Stirring gently and constantly, keep an eye on the eggnog and dip your finger in occasionally to test the temperature - I used a flexible plastic mixing bowl, obviously using a metal or ceramic one will have different results.  I stirred the mixture for just under 10 minutes until it was warm enough to drink but not scrambled.
  5. Pour into a glass and add a cap of Jack Daniels before lightly dusting with nutmeg and cocoa powder.  NB: do not stir once in the cup, you want to keep the froth on top.  This is also a tasty alternative to milk for a Christmassy latte!

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