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Eggnog

Cocktail recipe

1 Cocktail PT2M PT2M Make me a cocktail cocktail, Rum, Milk, Cream, Nutmeg, Sugar, Vanilla Essence, Bourbon, Egg yolk Eggnog cocktail

Added on 7th Dec 2015

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#28 / 77 in Rum Cocktails
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#23 / 91 in Milk Cocktails
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#35 / 81 in Cream Cocktails
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#13 / 20 in Nutmeg Cocktails
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#57 / 123 in Sugar Cocktails
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#4 / 12 in Vanilla Essence Cocktails
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#47 / 72 in Bourbon Cocktails
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#11 / 13 in Egg yolk Cocktails

Eggnog is a creamy cocktail made of milk, sugar and eggs, as well as either brandy, rum or bourbon. It has a frothy texture thanks to the whipping of the eggs, and is usually finished off with a sprinkle of nutmeg or ground cinnamon. Served in a large punch bowl with a ladle, it is believed that it improves with age, and it can keep in the fridge for up to a year!

Glass

Irish coffee glass

8 Ingredients

25ml Rum25ml Rum2.5cl Rum25ml Rum25ml Rum0.9oz Rum
475ml Milk475ml Milk47.5cl Milk475ml Milk475ml Milk16.7oz Milk
240ml Cream240ml Cream24cl Cream240ml Cream240ml Cream8.5oz Cream
1tsp Nutmeg1tsp Nutmeg1tsp Nutmeg1tsp Nutmeg1tsp Nutmeg1tsp Nutmeg
100ml Sugar100ml Sugar10cl Sugar100ml Sugar100ml Sugar3.5oz Sugar
1tsp Vanilla Essence1tsp Vanilla Essence1tsp Vanilla Essence1tsp Vanilla Essence1tsp Vanilla Essence1tsp Vanilla Essence
25ml Bourbon25ml Bourbon2.5cl Bourbon25ml Bourbon25ml Bourbon25ml Bourbon
4 Egg yolk4 Egg yolk4 Egg yolk4 Egg yolk4 Egg yolk4 Egg yolk

Method

Beat the egg yolks in a large bowl until they become lighter. Add the sugar bit by bit, whisking after each addition. Keep whisking until it is fluffy.

Put a saucepan on medium heat and add the milk and a pinch of cinnamon, along with two whole cloves. Heat until it is steaming, but do not let it boil. Then slowly add the milky mixture to the eggs, whisking as you do until the eggs are nicely tempered. Put the whole mixture back in the saucepan, and back on the heat. Stir with a wooden spoon to keep the mixture moving. The liquid should thicken, but it still should not boil as this will make the milk curdle.

Take off the heat and add the cream. Strain into a bowl and allow to cool. Then mix in vanilla extract, nutmeg, two tablespoons bourbon and two tablespoons rum, and chill in the fridge.