A glass of eggnog

Eggnog is an essential part of the Christmas and New Years’ celebrations in the United States and Canada but doesn’t really feature in our preparations for Christmas. After working right up to Christmas Eve and in need of some seasons’ cheer I thought that is was time to change all that.

Be warned though – eggnog (or at least this recipe for it) is deceptively potent! It’s creamy and sweet like Baileys Irish Cream, with almost no hint of alcohol, making the eggnog very easy to drink – and before you know it you’ll be very merry indeed.

The recipe does require raw eggs, which can be off-putting to a few people – but if it doesn’t bother you or you can overcome your squeamishness you’ll find out just how good eggnog is. Let me assure you that there is absolutely no hint of egg, nor any strange or unpleasant consistency. Because of the raw egg, however, it should be served within 24 hours of making it.

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Ingredients

• 6 eggs
• 1 cup of caster sugar
• 1/2 tsp vanilla
• 1/4 tsp nutmeg
• 2 cups of milk
• 2 cups of whipping cream
• 3/4 cup of brandy
• 1/3 cup of dark rum
• A little more grated nutmeg for serving

Method

1. Make sure the ingredients are chilled before you begin.
2. Beat the eggs until they are frothy, then add the sugar, the vanilla, and the nutmeg.
3. Slowly stir in the brandy, the rum, the cream and the milk.
4. Pour the mixture into a suitable container and place in the fridge until chilled.
5. Remember to stir the eggnog just before you serve, and grate a little nutmeg on top to complete the recipe.

Enjoy