Yields:
4 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
10 Mins
Total Time:
40 Mins
A delicious Christmas recipe to be enjoyed with either savoury treats or coffee and chocolate.
If you like a thicker eggnog boil the mixture a bit longer and if you want to stretch if for more people you can add more double cream when adding the orange juice. Just experiment a bit!
I like my eggnog hot, so I’ll usually heat it up again for 5 minutes on a low heat and serve with whipped cream on top and a bit of freshly grated nutmeg.
Written by Monja Stahlberger, IMLR PhD Candidate
Ingredients
Adjust Servings
Instructions
- Whisk the eggs, egg yolk and sugar in a bowl until combined.
- Heat the milk and the double cream in a medium saucepan over medium heat until steaming; do not boil.
- Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, about 5 minutes. (Do not boil or the eggs will curdle!!)
- Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla, nutmeg, cinnamon stick, cloves, and orange zest. Let cool at room temperature, about 1 hour.
- Strain the mixture again trough a fine-mesh sieve and stir in the orange juice. If desired, add rum or brandy into the eggnog mixture.
- Cover and refrigerate until cold, at least 2 hours or up to 1 week.