Traditional Eggnog

 

Eggnog is a traditional drink dating back hundreds of years. Eggnog historically also known as milk punch or an egg milk punch  when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks and whipped egg white. Spirits including rum, whisky, brandy and bourbon are commonly added. It may also be served with sprinkling of cinnamon or nutmeg.

Eggnog is hugely popular in the US and Canada - and in recent years, it's become more popular in the UK as well.

Ingredients:

• 3 large egg yolks
• 75g sugar
• 1 cup milk
• 1 whole clove
• pinch cinnamon
• ½ cup double cream
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp whiskey/bourbon, or to taste
• 1 tbsp rum, or to taste
• 2 egg whites, optional

Method:

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in colour. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.

Combine milk, clove and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 70ºC. Do not allow the mixture to boil, or it will curdle (if the mixture does curdle you may be able to save it by running it through a blender).

Remove from heat and stir in the cream.

Strain the mixture through a mesh strainer to remove the clove and and curdle bits that may have formed. Let cool for one hour.

Stir in vanilla extract, nutmeg, whiskey/bourbon and rum. Feel free to omit for kid-friendly eggnog and proceed to chill.

Optional: If you want to include egg white, beat with electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

You can also reheat the combined eggnog and egg white mixture until it reaches 70ºC, then remove from heat and let cool, then chill. The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be much airier than without the egg whites.