30 mins plus chilling
Not Too Tricky
serves 8
About the recipe
This eggnog recipe is incredibly special. The holidays just aren’t the holidays without it!
Ingredients
700ml whole milk
240ml single cream
3 cinnamon sticks
1 vanilla pod
½ a nutmeg, plus extra to serve
80g golden caster sugar
5 free-range eggs
175ml dark rum, or bourbon
Method
Why not try Jamie’s chocolate alternative to the classic Eggnog in the video?
- Combine the milk and cream in a deep pan and add the cinnamon sticks. Halve the vanilla pod lengthways, scrape out the seeds and add both to the pan, then finely grate in the nutmeg. Bring to the boil over a medium heat, then remove from the heat and allow to steep.
- In a large bowl or stand mixer, beat the sugar and egg yolks, reserving the whites for later, until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk mixture and continue to mix until everything is combined and smooth. Stir in the rum. Refrigerate overnight or for up to 3 days.
- Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into the eggnog until combined. For a final flourish, grate over a little extra nutmeg, to taste.
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