Yields: 4 mugs
Prep time: 15 mins
Cooking time: 30 mins
Ready in: 4 – 5 hours
- 4 eggs
- 75g (1/3 cup) caster sugar, plus an extra 1 tbsp sugar
- 560ml (1pint) milk
- 240ml (1 cup) double cream
- 1 tsp freshly grated nutmeg
- 2 shots of any rum of your choice
- Separate the egg yolks from the whites and place into two large bowls. Whisk the egg yolks with 75g of the sugar until pale and fluffy. Set aside with a wet towel underneath the bowl – this will keep the bowl steady for when you make the eggnog.
- In a saucepan, heat the milk and cream on a low-medium heat. Grate in the nutmeg.
- Once you see bubbles forming in the saucepan, slowly pour the cream in with the beaten egg yolks. Whisk and continue whisking until it’s all incorporated. Don’t let the mixture sit as you may risk scrambling the eggs.
- Once all mixed together, place the saucepan back on a low heat and carefully pour the mixture back in the saucepan. Use a wooden spoon and continue stirring in a figure-eight motion.
- Stir for around 20 minutes until the mixture thickens – you can always speed up the process and turn the heat up to medium. Live on the edge! It is Christmas after all.
- You can tell the mixture is ready when you run your finger along the back of the wooden spoon, if the line stays without any of the eggnog running through, the mixture is ready.
- Take off the heat and pour in the rum.
- Let cool and then chill in the refrigerator.
- Now whisk your egg whites to soft peaks. Add the tablespoon of sugar and continue whisking until stiff peaks form. Before you’re ready to drink, simply whisk in the whites to the eggnog for that extra foamy finish.
Tip: If you’re worried about your eggnog scrambling while you’re heating it, fill up your sink with ice water. As soon as you think it’s scrambling, transfer your saucepan to the ice-cold sink and whisk like crazy. If the lumps are still there, you can sieve them out.