Rich, smooth, and deliciously boozy, eggnog is one of the staple drinks of Christmas. The traditional method of making eggnog uses raw eggs, but most drinkers actually prefer the modern version using cooked eggs. Not only does it avoid the risks of raw eggs, it also packs a creamier, more intensely custardy flavour. Thankfully, cooking the eggs doesn’t have to be difficult. Here’s our quick, fool-proof recipe for eggnog.
What you need for 4 glasses
- 4 egg yolks
- 300ml of milk
- 350ml of single cream
- 200ml of light rum or bourbon
- 100g of fine sugar
- 1 to 2 whole cloves
- 1 teaspoon of vanilla extract
- A pinch of ground cinnamon
- A pinch of nutmeg
How to make eggnog
1. Select a heavy-based saucepan to cook your eggnog. A thicker bottom ensures the milk heats evenly without burning.
2. In that saucepan, mix the milk with the cloves, vanilla, and cinnamon. Cook the mixture on a low heat for around 5 minutes, then bring the mixture to a boil slowly.
3. Whisk together your egg yolks and sugar in a large bowl until the mixture becomes fluffy and has tripled in volume. This should take no more than 5 minutes. Try to work quickly to avoid burning your milk.
4. Once the eggs have been whipped, bring your saucepan off the heat and whisk the hot milk mixture into the eggs. Remember to pour the milk very slowly to avoid cooking the eggs.
5. Next, pour the whole mixture back into the saucepan and resume cooking over medium heat. Stir constantly while cooking until the mixture becomes thick (around 3 minutes), and do not allow it to boil.
6. Strain the cloves out of the eggnog, then pour it into a heat-safe jug and leave it to cool at room temperature for an hour.
7. Finally, stir in the cream, the alcohol (rum or bourbon), and the nutmeg. Eggnog is best served cold, so pour it into a bottle and refrigerate it for at least 8 hours before serving.
Order more Christmas drinks
For an even fluffier eggnog, you can also save the whites from your eggs, then whisk them up into a foam and add them to the drink before serving.