Classic Christmas eggnog – the perfect festive drink!
Saturday was our end of year dance show. It was a whole week of dancing every night after work plus late night rehearsals Thursday and Friday and then the 2 shows on Saturday, so by Sunday I was well & truly tuckered out. Especially considering the dressing room FULL of teenage girls I was in! Phew! But after a big sleep in, cookies for breakfast, redecorating the tree because it fell over, catching up on a week’s worth of advent calendar chocolate, cookies for lunch and then 1 glass of substantially spiked eggnog (it was the afternoon) I was feeling pretty festive!
I had never even heard of eggnog until a few years ago. I had it at a Christmas party we went to when we stayed with my Aunty & Uncle who live in the US and it was a life-changing moment. Since then, eggnog has been compulsory on Christmas Eve. It is just plain delicious. Creamy, spicy, boozy & somehow refreshing. The perfect drink for family time.
I have slightly altered Alton Brown’s eggnog recipe. The version I make is uncooked, so worth keeping in mind if you are sensitive to uncooked eggs. I use the eggs that our clever chooks lay so I know that they are fresh, but if you would prefer, he has a cooked version here.
It is also easy enough to make this non-alcoholic…just leave out the rum. But don’t do that. You can also substitute bourbon for rum if you would prefer. Or put both in if you are feeling super Christmassy!
The recipe can easily be halved for a small crowd or doubled for a party and if you have leftovers? I’ve got a great recipe using eggnog coming this week!
Recipe adapted slightly from Alton Brown
- 4 egg whites
- teaspoons sugar
- 4 egg yolks
- 1/4 cup sugar
- 500 ml milk
- 250 ml cream
- 120 ml dark rum can be left out
- 1 teaspoon freshly grated nutmeg
- In the bowl of a stand mixer with the whisk attachment, or using a hand mixer whisk the egg white until soft peaks form. Leaving the mixer running, gradually add the 2 teaspoons of sugar and continue to whisk until stiff peaks form. Transfer to another bowl if you need to use the stand mixer bowl for the next step.
- Using the stand mixer, whisk the egg yolks until they lighten in color. Gradually add the 1/4 cup sugar and continue to whisk until it is completely dissolved. Add the milk, cream, rum and nutmeg and stir to combine.
- Whisk the egg whites into the mixture. Chill and serve.
- This recipe can easily be halved for a small crowd, or doubled for a party!