Eggnog is a great Christmas treat that can be enjoyed any time throughout the year. Best served chilled, eggnog is sweet, rich and creamy with cinnamon, cloves and nutmeg adding that wonderful Christmas spice.
This recipe uses bicardi for the alcohol, but spiced rum, brandy or bourbon work just as well.
For a non-alcoholic version simply omit the alcohol from the recipe.
Preparation Time: 5 minutes, plus cooling and overnight chilling time.
Cooking Time: 10 minutes
Makes: 12 servings
Ingredients 1L milk
2 1/2 tsp vanilla extract
1 tsp ground cinnamon
12 egg yolks
1 1/2 cups white sugar
1L light thickened cream
1/2 tsp ground nutmeg
2 1/2 cups white rum (or alcohol of your choice)
Heat milk, cloves, and 1/2 tsp vanilla essence in a medium saucepan over low heat for 5 minutes to let the flavours infuse the milk. Slowly bring to the boil then remove from heat.
In a seperate large bowl whisk egg yolks and sugar together until creamy and light in colour.
Gradually whisk hot milk into egg mixture. It is important you do this slowly as the eggs will easily scramble if you add too much hot milk at once.
Pour mixture back into the saucepan and cook over a medium heat for approximately 3 minutes or until thickened slightly. Steaming is good but do not allow mixture to boil.
Strain mixture into a large bowl or jug (to remove cloves) and stand for approximately one hour.
Stir in vanilla, nutmeg and cream, cover and refrigerate overnight to let the flavours infuse further.
For alcoholic eggnog, either add the bicardi (or alcohol of your choice) before siring and serving (as the cream and spices tend to settle at the bottom overnight), or let your guests add their own alcohol to their own glasses of non-alcoholic eggnog.
For non-alcoholic eggnog, simply stir chilled mixture before serving and pour into glasses or a nice serving jug.
Hi, I just have a question about the spiced egg nog. You mention to use 1 litre of milk, plus 1 litre of light cream, plus 2.5 cups of white rum, is this correct as it seems to be a lot of liquid for 12 servings :)
It does sound like a lot but yes this is right. The glasses I used for the 12 servings were fairly large though
(about the size of a mug) so I'm sure you could make it go further by using smaller cups :)