Christmas Eggnog

Christmas celebrations all over the world would not be complete without a glass of Eggnog - a rich and creamy drink flavoured with spice, served chilled. It’s traditionally laced with alcohol but this recipe can be adapted to cater for all dietary requirements, with non-alcoholic or dairy-free options.

Creamy and flavoursome, this traditional drink is a real winter warmer that will help to make Christmas that extra bit special this year. Try this recipe from British Lion Eggs and welcome your guests with this delicious festive drink.

Ingredients (serves 8)

300ml milk
150ml double cream
1 vanilla pod, split
1 cinnamon stick
3 large British Lion eggs, separated
75g caster sugar
175ml dark rum or Bourbon whisky (optional)
a little freshly grated nutmeg

Method

- In a pan combine the milk and cream, the vanilla pod and cinnamon.

- Bring to the boil over a medium heat, then set aside to cool and infuse for 30 mins.
- Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and leave a trail.
- Remove the spices from the milk. Slowly whisk the milk into the egg mixture, then add the alcohol (if using). Pour into a large jug, cover and refrigerate overnight.
- When ready to serve, whisk the egg whites in a large clean bowl until foamy. Add the sugar and whisk until soft peaks form.
- Strain the milk mixture and discard the vanilla and cinnamon.
- Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little more grated nutmeg before serving.

Tips

- For a dairy free version: replace the milk with 2 cans of coconut milk and use rum.
- For a non-alcoholic version: leave out the rum/whisky. The warming flavour of the spices mean that this mix makes a great tasting alcohol-free drink too.


Recipe courtesy of www.eggrecipes.co.uk