Food and drink

How to make eggnog at Christmas

How to make eggnog is a common question at Christmas and I have the answer.

In case you were wondering, I add rum to this recipe! I have to admit this is one of my favourite festive recipes at this time of year.

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Ingredients

 

6 happy eggs

60g caster sugar

600ml milk

1 tbsp vanilla extract

½ tsp grated nutmeg

150ml plain yogurt

Method

You will need a cooking thermometer for this recipe.

 

Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.

 

Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.

 

Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.

 

You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.

 

Adults might want to add some rum or bourbon too for a grown up drink.

 

Mat’s top tip: Use double cream instead of yogurt if you’re adding alcohol.

If you like it put a pin on it!

How To Make Egg Nog

 

Did you already know how to make eggnog and will you give it a try?

How To Make Eggnog

Originally posted 2013-12-01 13:01:29.

Award-winning writer, blogger, social media consultant and charity campaigner. Social Media Manager for BritMums, the UK's largest parent blogging network Freelance clients include Firefly Communications and Save the Children UK. Works with brands on marketing projects. Examples include Visit Orlando, Give As You Live, Coca-Cola and Kodak. Cambridge Law graduate with many years experience working across three sectors in advice, media relations, events, training and project management. Available for hire at affordable rates.

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