Advent Calendar – Day 17 – Egg Nog Recipe
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
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Ingredients
  • 2 large eggs
  • 1 egg yolk
  • 100 g sugar
  • 500 ml milk
  • 120 ml double cream
  • 80 ml smooth orange juice
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp freshly grated nutmeg
  • 5 whole cloves
  • 1 orange zest
  • 120 ml rum or brandy (optinal)
Instructions
  1. Whisk the eggs, egg yolk and sugar in a bowl until combined.
  2. Heat the milk and the double cream in a medium saucepan over medium heat until steaming; do not boil.
  3. 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.
  4. 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!!)
  5. 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.
  6. 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.
  7. Cover and refrigerate until cold, at least 2 hours or up to 1 week.