A study by Waitrose Cellar found that 96% of people don’t know what ingredients are in Eggnog. So we thought we’d clear things up by sharing this recipe.
Eggnog | Serves 6
Ingredients
- 2 large eggs, seperated
- 25g caster sugar
- 100ml rum or bourbon
- 200ml whole milk
- 150 ml whipping cream
- nutmeg to serve
Method
- Whisk the caster sugar and egg yolks together for a few minutes until they appear fluffy, light
and pale; try using an electric whisk. - Bit by bit, whisk in the rum or bourbon.
- Finally whisk in the milk. The mixture may need to be whisked again as it may separate over time.
- In a separate bowl, whisk the egg whites until they form soft peaks.
- Fold your first mixture into the whites very gradually.
- Finally, whip the cream (until just holding its shape) then fold into the mixture too. If you like, sweeten with
a little extra sugar. - Ladle into punch glasses and dust with nutmeg to serve.
*Eggnog can be made in advance (and stored in the fridge) but it should be served within 24 hours as it contains raw egg.
Find more festive drink recipes at www.waitrosecellar.com