Spiked Eggnog – No Cook Method
One Christmas tradition that I miss here in the UK is eggnog. Proper eggnog. Not an Eggnog Latte (they are not the same) Most certainly not Advocat which someone tried to pass off on me when I first moved here.
You can get eggnog here in the UK, but its super expensive and its filled with preventives and UBER sweet. This recipe is kind of easy and uses a blender and a hand whisk.
Eggnog is generally spiked with rum, brandy or bourbon. I’ve gone with a mixture of Jack Daniels Fire for some cinnamon heat, Absolut Vanilla for some sweetness and Bulleit Bourbon for a kick.
This is a simple no-cook eggnog recipe with real eggs. Use the freshest and best eggs you can find, Clarence Court obviously.
Yes, I’m suggesting that you drink a cocktail made with raw eggs. Is this safe you ask? I’m not an expert but I trust scientists… and I trust these guys from The Rockefeller University
who researched it.
If you are not comfortable with the raw eggs, there is an alternative method at the end of the recipe!
Spiked Eggnog – No Cook Method
Serves 6
6 large eggs (Clarence Court) Separated
200g Golden Caster Sugar
500ml Full Fat Milk (I used Grahams Gold Top)
250ml Double Cream
100ml Jack Daniels Fire
100ml Absolute Vanilla
150ml Makers Mark
100g icing sugar
Freshly grated nutmeg
Pinch of salt (Optional)
Place the egg yolks in a blender and blend on the lowest speed until broken up. With the blender running, slowly add the golden caster sugar and blend until completely incorporated and the mixture has lightened in colour, about 2 minutes.
Slowly pour in the milk. Then add the alcohol and continue blending until combined. Add a pinch of nutmeg and salt if using and blend. Slowly add the cream and continue blending until frothy.
Decant to a lidded jug or bottle. Refrigerate for at least 1 hour and up to 2 days.
Just before serving, whip the reserved egg whites with an electric whisk or by hand till foamy. Slowly add the icing sugar to the egg whites a teaspoon at a time. Mixing after every addition to making sure that they are incorporated. Continue adding the icing sugar spoon by spoon until all is added and you have soft peaked meringue.
Take about 100ml of the chilled eggnog and gently fold it into the egg whites.
To serve: Fill shot tumblers with ice divide the chilled eggnog between the glasses leaving about an inch from the rim. Then dollop the whipped egg whites on top of each glass. Grate a little nutmeg on each glass and enjoy.
Notes:
This recipe contains raw eggs. Use very fresh. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.
If you’d prefer to cook your eggnog, follow these instructions.
Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges.
Meanwhile, whisk the egg yolks together in a separate bowl.
Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to a thin custard. Add a pink of nutmeg and salt (if using)
Serve immediately or chill for up to 3 days before serving. Add the alcohol before serving For extra thickness, whip the 250ml of double cream and fold into the eggnog before serving.
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