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If you're wondering how to make eggnog then you're in the right place. This simple eggnog recipe couldn't be easier and it's so quick to mix up, making it perfect for serving up to friends and family members as aChristmas cocktail (opens in new tab)or a winter party drink.
Eggnog is a traditional Christmas drink which has been enjoyed in the US, Britain and Europe for centuries. Historians disagree on where the name comes from (some believe nog was a Medieval English word for beer), but agree that by the 18th Century eggnog was a popular drink on both sides of the Atlantic. These days it’s a holiday staple at Thanksgiving and Christmas in the US, and a fixture on Christmas drinks party menus in the UK, too.
If you like rich and creamy cocktails, our authentic eggnog recipe is the one for you. We’ve stuck to the traditional ingredients: milk, eggs, double cream and a sprinkling of nutmeg to serve. For the booze part, you can use Bourbon, rum or brandy. This is definitely not a cocktail for the clean-eating brigade.
Add even more festive flavour to this cream-based cocktail by throwing in a cinnamon stick while you're heating the cream. It will gently perfume your eggnog mixture for a festive taste and will make your house smell amazing at the same time, too.
If you have glass mugs then this looks great served up in those but don't worry if not, rocks glasses or ordinary mugs will do just as well. For younger guests you can make an alcohol-free version by leaving out the spirits.
HOW TO MAKE EGGNOG
Ingredients
- 1.2 litres (2pt) full-fat milk
- 4 free-range eggs
- 75g (3oz) golden caster sugar
- 150ml (¼pt) Bourbon, rum or brandy
- 150ml (¼pt) double cream, whipped (optional)
- freshly grated nutmeg, to serve
you will need
Method
Place the milk in a non-stick saucepan and heat to just below boiling point. Meanwhile, place the eggs and sugar in a large bowl and beat well until thoroughly combined. Pour on half the milk, stir well then return all the mixture to the pan with the rest of the warm milk.
Cook on a low heat until the mixture starts to thicken, but do not allow to boil. Add the Bourbon, rum or brandy and stir well.
Pour into heat-proof glasses and top with whipped cream. Grate over plenty of fresh nutmeg and serve immediately.
Chocolate and hazelnut roulade
