Creamy Egg Nog

Often enjoyed at Christmas and winter celebrations, perfect for parties or cosy nights in, eggnog captures the essence of the festive season in every sip.

An open recipe book on a dark wooden table features 12 days of Christmas drink recipes on the left page and a festive photo, including creamy eggnog and mulled wine in glasses on a colourful tray, on the right.

Creamy Egg Nog and other Christmas drinks | 📸 Cristian Barnett

Info

Serves
Serves 8 - 10
Prep time
Around 6 hours

Ingredients

  • 4 free-range eggs, separated
  • 100g caster sugar
  • 500ml whole milk
  • 450ml double cream
  • 150ml Bourbon or whisky
  • 50ml dark rum
  • 50ml brandy
  • finely grated nutmeg

Method

  1. Note: this recipe contains raw eggs.

  2. Whisk the egg yolks and sugar in a large bowl until thick and pale – the whisk should leave a trail of mixture when lifted from the bowl. Whisk in the milk and 300ml of the cream, followed by the Bourbon, rum and brandy. Cover and leave the mixture in the fridge for at least 6 hours or overnight. Store the egg whites in a separate bowl, covered, in the fridge until ready to use.

  3. Just before serving, whisk the egg whites until stiff but not dry and fold them into the yolk mixture. Whisk the remaining cream until soft peaks form and fold this into the egg mixture. Using a large metal whisk, gently break up any lumpy bits of egg white. Pour the mixture into a large jug and sprinkle with grated nutmeg. Serve cold.