Fusing the flavours of cinnamon, nutmeg and vanilla bean, no drink captures Christmas as well as eggnog does. Learn how to prepare this favourite holiday drink of many in both cooked and uncooked methods to suit the tastes of your guests.
- 4 egg yolks
- 4 egg whites
- 3 pieces of cloves
- 1 tbsp rum or rum extract
- ⅓ cup + 1 tbsp sugar
- ⅓ cup bourbon
- 1 tsp freshly grated nutmeg
- 1 cup heavy cream
- 1 cup mint leaves
- 500 ml milk (preferably whole/full)
- 1 vanilla pod (for cooked eggnog) OR 1 tbsp vanilla extract (for non-cooked eggnog)
- Star anise
- Whipped cream
- Cinnamon sticks
Beat egg yolks until they lighten in colour. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved.
Add the milk, cream, bourbon, rum, vanilla extract, cloves and nutmeg and stir to combine.
Beat egg whites until soft peaks form. Gradually add the 1 tbsp of sugar and beat until stiff peaks form.
Remove the cloves and whisk the egg whites into the mixture. Chill and serve.
Beat the egg yolks until they lighten in colour. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved.
In a medium saucepan, over high heat, combine the milk, heavy cream, cloves and nutmeg and bring just to the boil, stirring occasionally.
Split the vanilla pod into half length-wise and using the same knife, scrape the tiny seeds inside and add into the saucepan.
Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture is just about to boil.
Remove from the heat, stir in the bourbon and rum, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. Gradually add the 1 tbsp of sugar and beat until stiff peaks form.
Whisk the egg whites into the chilled mixture. Serve cold and garnish with a light sprinkle of grated nutmeg and a mint leaf.