Eggnog recipe

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That classic Christmas drink – eggs, sugar, milk, vanilla, nutmeg and yoghurt. 

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.

Mat’s top tip: Use double cream instead of yogurt if you’re adding alcohol.

Ingredients

  • 6 eggs
  • 60 g caster sugar
  • 600 ml milk
  • 1 tbsp vanilla extract
  • 0.5 tsp grated nutmeg
  • 150 ml plain yoghurt
  • 6 eggs
  • 2.1 oz caster sugar
  • 21.1 fl oz milk
  • 1 tbsp vanilla extract
  • 0.5 tsp grated nutmeg
  • 5.3 fl oz plain yoghurt
  • 6 eggs
  • 2.1 oz caster sugar
  • 2.5 cups milk
  • 1 tbsp vanilla extract
  • 0.5 tsp grated nutmeg
  • 0.6 cup plain yoghurt

Details

  • Cuisine: English
  • Recipe Type: Drink
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 5 mins
  • Serves: 6

Step-by-step

  1. 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.
  2. Once it is below 60C, 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 yoghurt and gently whisk together for a delicious and refreshing eggnog.
  3. You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.
  4. Adults might want to add some rum or bourbon too for a grown up drink.

Recipe by Happy Egg

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