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Traditional Christmas Recipe - Eggnog

Eggnog (aka egg nog) is a frothy, sweet, milky drink made with milk and/or cream, sugar and beaten eggs (which gives it a frothy texture), flavoured with ground cinnamon and nutmeg. Various alcohol such as brandy, rum, whiskey, advocaat can be added.

It is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Thanksgiving, Christmas and New Year, but it is gaining popularity in the UK. In fact we've known about it since 1866, when an English visitor said “Christmas is not properly observed unless you brew egg nog for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg -nogging...It is made cold and is drunk cold and is to be commended.”


6 eggs
3/4 cup caster sugar
6 tbsps caster sugar
1/2 tsp vanilla essence
Freshly grated nutmeg
3 cups whipping cream
2 cups whole milk
1 cup brandy or rum (optional)


  1. Separate the eggs.
  2. Whisk the yolks in a large bowl (they should turn a light yellow) 
  3. Add 3/4 cup sugar and 1/2 teaspoon vanilla, whisking steadily. 
  4. Grate in a bit of nutmeg to taste.
  5. Add 3 cups cream and 2 cups milk (and the alcohol) and whisk a bit more.
  6. Put mixture to one side.
  7. Whisk the egg whites in a large clean bowl until they form soft peaks.
  8. Add the 6 tbsps of sugar, one tablespoon at a time, as you whisk. 
  9. Continue whisking the egg whites until the mixture forms stiff peaks.
  10. Gently fold the egg whites into the yolk/cream mixture with a spatula. (It's ok if some of the whisked egg whites.
  11. Spoon out the eggnog into glasses and top with a bit more freshly grated nutmeg.
  12. Serve and drink.

(Don't leave it standing around, or the drink may curdle).


Caster / Castor sugar: This is the British term for a refined sugar with small grains ( between granulated and icing sugar). It is known as ‘superfine’ sugar in America.

To fold: A method of gently mixing ingredients. Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.

To separate: To divide an egg into its two distinct components - the egg yolk and the egg white.

To whisk: To beat a mixture vigorously with a whisk

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