The Americans might claim it as their own, but eggnog is actually an English drink based on the medieval "posset" - a mix of warm curdled milk and ale. Delightful.
If you've not tried it before, a silky, warming cup full of brandied 'nog is a winner. Sure, all that cream and sugar means you are on the highway to diabetes - but it is Christmas.
Masterchef winner Mat Follas shares his recipe for the best 'nog this side of Santa's grotto.
Christmas eggnog recipe
- 6 eggs
- 60g caster sugar
- 600ml milk
- 1 tbsp vanilla extract
- ½ tsp grated nutmeg
- Rum, bourbon or brandy to taste
- 150ml plain yogurt
You will need a cooking thermometer for this recipe.
Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.
Place 4 eggs, 2 egg yolks, caster sugar and milk in a saucepan. Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.
Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. Add the vanilla extract and the nutmeg, stir and refrigerate the mixture.
Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.
You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.
Slosh in some rum or bourbon for a grown up drink full of festive cheer.
Mat’s top tip: Use double cream instead of yogurt if you’re adding alcohol.
Recipe from Happy Egg
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