Delicious eggnog to put the “festive” into Christmas.


serves 6-8 / 15 minutes + 3-4 hours in fridge


4 egg yolks

1/3 cup castor sugar

2 cups milk

1/3 cup rum or brandy

1 teaspoon vanilla

To finish

1 cup cream, semi whipped

4 egg whites + 1 tablespoon castor sugar

Freshly grated nutmeg



Whisk the sugar and egg yolks together in a mixing bowl, when light and whitish in colour whish in the milk, ½ cup at a time, then pour into a saucepan and stir over a very low heat for around 10 minutes until you see a light steam rising off the egg mixture. This simply means we have pasteurised and cooked the egg yolks.


Pour the eggnog into a wide bowl, stir in the vanilla and rum, cool before covering with plastic wrap and refrigerating for at least 3 hours or up to 3 days ahead.


WHEN READY TO SERVE – simply whip the egg whites and 1 tbsp of sugar to a firm peak, then fold along with the semi whipped cream into the eggnog.  Pour into glasses and dust with a smattering of grated nutmeg


recipe credit: Mark Gregory