Who needs shop-bought eggnog when you can have cooked Christmas eggnog mulled in the comfort of your own kitchen.
Eggnog is something that has held my interest since I was a kid. I watched a cartoon when I was younger – it was a Christmas-themed episode of Fairly Odd Parents, for those who want to know – where the main character’s dad is addicted to drinking eggnog. I remember thinking that I would like nothing more than to down a carton of the creamy drink. But eggnog seems to be a typically American Christmas tradition, and living in South Africa, I’ve never actually seen eggnog on the shelves. So my first taste of the Christmas beverage came at the tender age of 23 – two weekends ago, to be exact.
Before making my first ever eggnog, I did plenty of Googling to find out the best cooking habits. It turns out the old traditional method of making eggnog uses raw eggs, which has it’s health hazards due to the small risk of salmonella. Cooked eggnog, on the other hand, is perfectly safe. And the booze make it even safer!
You can use any type of dark alcohol, whether it’s whiskey, rum, bourbon or brandy. I decided on a cheap whiskey as it was what he had available. Tom and I don’t drink dark spirits, so I was grateful when I remembered a friend had left a bottle of ‘cheap, nasty’ whiskey at our place as she couldn’t stomach it. She’ll be glad to know that I put it to excellent use!
I couldn’t believe how easy it was to make and it tasted even better than I had ever imagined. Thick and creamy, with a spiced sugary bite and an underlying boozy flavor, this cooked Christmas eggnog is my new favourite festive drink.
Cooked Christmas Eggnog
- 4 separated eggs
- ½ cup brown sugar
- 2 cups milk
- 4 whole cloves
- 1 tsp ground cinnamon
- ¾ cup heavy cream
- ½ tsp ground nutmeg
- 2 tsp vanilla essence
- ½ cup dark alcohol
- 1 tbsp white sugar
In a small bowl, beat egg yolks until they pale in colour. Slowly add the sugar, beating at the same time. Set aside
In a large pot, combine milk, cinnamon and cloves and heat on the stove until the milk steams. Do not let it boil
Temper the eggs by adding half of the milk mixture to the egg mixture, stirring continuously. Pour the tempered mixture into the remaining milk mixture in the pot. Cook on medium-heat until the mixture begins to thicken, about 10 minutes. Again, do not let it boil
Take the eggnog off heat and remove the cloves, then stir in the cream. Let cool for 1 hour.
Add vanilla essence, nutmeg and your choice of dark alcohol. Stir well. Add more alcohol if you want a boozier taste!
Beat together egg whites and sugar until they form soft peaks. Gently fold the egg whites into the eggnog, and stir until the froth is fully combined. This gives the eggnog a deliciously creamy texture and a cappuccino-like froth on top
Chill in the fridge for at least 24 hours before serving
- Let the eggnog chill in the fridge for at least 24 hours before serving. The longer it mulls, the better it tastes. I had one glass every day until the eggnog was finished, and it definitely tasted the best on the last day!
- Serve with two or three ice-cubes.