Eggnog is Christmas in a glass! Served chilled, or warm, this silky smooth whiskey drink will heat you up on a cold winters evening and its Christmasy cinnamon taste will leave you feeling very merry indeed. Or is that the alcohol?
Directions
Eggnog served chilled:
Beat the egg yolks in a bowl until they lighten in colour. Gradually add the cup of sugar and continue to beat until it is dissolved. Add the remaining ingredients and stir the mixture until all the ingredients combine.
Beat the egg whites in a mixer into soft peaks. While mixing gradually add 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture and put in the fridge to chill for 30 mins.
Serve with two cinnamon sticks and a sprinkle of nutmeg as shown in the image above.
Enjoy!
Eggnog served warm:
Beat the egg yolks until they lighten in colour. Gradually add the cup of sugar and continue to beat until it is dissolved, and set aside.
Combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally on a high heat sauce pan. Remove from the heat and gradually stir the hot mixture into the egg and sugar mixture which was set aside earlier. Then return everything to the pot and cook until the mixture reaches 70 degrees Celsius. Remove from the heat and stir in the whiskey, then pour into a mixing bowl, and set in the refrigerator for 30 mins.
Beat the egg whites to soft peaks in a mixing bowl. Gradually add the 1 tbs of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Serve with two cinnamon sticks and a sprinkle of nutmeg as shown in the image above.
Enjoy!
Ingredients
- 4 egg yolks
- 1/3 cup sugar, plus 1 tbs
- 1 cup double cream
- 1 pint full fat milk
- 1 teaspoon grated nutmeg (powder can substitute)
- 10cl whickey
- 4 egg whites*
- 4 cinnamon sticks for decoration
* Ensure the eggs have not been cracked and have been refrigerated prior to use. We suggest caution when using raw eggs.
