For a long time now, I’ve been pretty curious about eggnog. It’s not something we really have here in Ireland but it seems to be something of a Christmastime tradition on the other side of the Atlantic. I came across this recipe from Irish chef Kevin Dundon last week and so I decided to put it to the test today. I was pretty happy with the results. It turned out incredibly rich and creamy – mine was so thick that I had to use a candy cane to scoop it up! All that cream and booze means that while this might not be the healthiest of drinks, it does make a pretty great festive treat.
4 eggs, separated
500ml whipping cream
300ml whole milk
120g caster sugar
100ml dark rum
½ tsp nutmeg, ground or freshly grated
Beat the egg yolks together until pale and frothy. Continue beating while you add the sugar and and then the nutmeg. Gradually add the cream and then the milk and then the brandy and rum.
In a separate clean bowl, whisk the egg whites until they form stiff peaks. Fold into the eggnog mixture, fully incorporating it in to the liquid. Pop in the fridge to chill for two hours and then serve cold.
(method adapted from Kevin Dundon recipe)