I’m a sucker for Christmas traditions. I’m talking crackers and carols (check out our kick-arse Christmas playlist here), and sweating like a pig in the Queensland summer while carving up the damn turkey. Barbecues won’t cut it. Neither will prawns. I have European blood in my veins and my White Christmas won’t go down without a fight.
As a kid, I always looked at adults downing eggnog with a sense of longing. That crappy non-boozy one you can get at the supermarket is an insult. I wanted to be mixing (and shaking) it with the big kids.
Now I’m a grown up (I know, I’m as surprised as anyone), one of the highlights of my December is making a bloody great batch of eggnog and seeing whether I can get squiffy before I get full. It’s a race against time and I find it exhilarating! Then I undo my pants and watch Elf on the couch until I fall asleep.
This is absolutely the best eggnog I have tasted. And now you can taste it too.
The best Christmas eggnog you will ever taste
- 700ml milk
- 240ml thick pouring cream
- 5 free-range eggs, separated
- 130g caster sugar
- 175ml dark rum, bourbon, brandy, whiskey or cognac (choose your favourite, don’t do all five!)
- Freshly grated nutmeg, to serve
- In a large bowl or using a stand mixer, beat the egg yolks and sugar until pale and thick. Add the milk, cream and liqueur, and whisk to combine.
- Place the egg whites in a clean bowl or bowl of a stand mixer and beat to soft peaks.
- Whisk about a quarter of the egg whites vigorously into the egg yolk mixture. Add the remaining egg whites and whisk until fully incorporated.
- Chill in the fridge.
- Whisk again lightly just before serving then pour into serving glasses.
- Grate some fresh nutmeg over the top of each glass.
Serves 6. Or me with my pants undone.
Will you make up a batch of eggnog this Christmas?