Monday, December 14, 2009

Traditional Eggnog

Everyone loves eggnog, but not everyone has been lucky enough to have had a super-dooper eggnog recipe handed down to them from their family or friends. We’ve been given some fantastic ones from MaryAlice family (from Boston), and have also happened upon various delicious eggnog recipes over the years.

In fact, I get so many people asking me for eggnog, that I decided to share them with everyone. Lucky you! Now you, too, can make the tastiest eggnog – and not just at Christmas! Let me know how you go, and feel free to send me in any of your own tried and tested recipes. Enjoy! Ho ho ho…


12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg


In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Serves: 8.

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