I’ve tried a fair few store bought versions and DIY recipes for Egg Nog over the years as the Husband loves it for a festive tipple but this is by far the best version yet!
Easily transferable from alcoholic to booze free, give it a try this Christmas as it is so easy!
3 extra brownie points if you can guess which film we are giving a nod to in the last photo!
As Egg Nog primarily contains barely cooked eggs and cream, please be sure you are ok to eat these first!
I prefer to keep the alcohol until serving as I know some people prefer it without alcohol and then there’s the rum vs brandy debate but it’s all down to personal preference!
We prefer using dark or spiced rum in the mix as it gives it a little pep along side the cinnamon and nutmeg. The equal cream to milk will make it a very thick and rich ‘nog but you may prefer it thinner or thicker so feel free to adjust.
8 egg yolks
1 vanilla pod
200g caster sugar
500ml double cream
To serve – Dark rum or spirit of your choice
- Lightly whisk the eggs ans sugar until well combined
- Gentle warm the milk and cream together in a pan with the vanilla pod, cinnamon and nutmeg but don’t allow to boil. Remove the vanilla pod and add the contents back to the cream
- Slowly add a little of the milk and cream to the egg mix, off the heat, to loosen it up and continue to add all the liquid while stirring to avoid lumps
- Return to the pan and continue to warm gently until it thickens
Allow to cool completely before serving. To serve, in a glass add your spirit of choice then stir in the Eggnog mixture until combined.
Store in an airtight container in the fridge but don’t worry – it won’t last long as it is so delicious!
The booze free version is INCREDIBLE in coffees at this time of year to get in to the festive vibes!
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