A true Christmas classic, Eggnog is just as tasty any time of the year and is easier to make than you think. The origins of this old recipe show that it was favoured by aristocrats as an indulgent drink and has been a favourite for centuries with very little changing in its ingredients over the years.
Combining fresh eggs, sugar, cream, cinnamon, nutmeg and vanilla with a dash of brandy or whisky, this recipe is fantastically flavoursome and smooth.
750ml whole milk
250ml double cream
5 egggs, separated
100g caster sugar
200ml dark rum, brandy or bourbon
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp freshly ground nutmeg, plus extra to serve
In a large saucepan gently heat the milk, cream, vanilla and spices. Bring to the boil and remove from the heat.
In a large bowl whisk together the egg yolks and sugar until pale and light, add the hot milk, return to the heat and cook gently for 3 minutes.
Remove from the heat, add the alcohol and cool completely. Stand the pan in a sink of cold water to cool faster. Chill for at least 4 hours or up to 2 days.
Before serving, whisk egg whites in a large bowl to form soft peaks. Gently whisk into the chilled Eggnog, grate over extra nutmeg and serve.