What’s your favourite Christmas drink? I absolutely love the flavour of proper homemade eggnog. There is such a thing as a non-alcoholic version, but to me, this drink is best served with a really good spiced rum. Talk about Christmas in a glass!
Of course, if you’re going to make a good eggnog, you need good eggs. Regular readers will know I feel very strongly about always using fresh free range eggs, and that’s especially the case here, where you’re tempering the eggs, but not cooking them through.
This recipe uses Otaika Valley Free Range eggs, Kiwi-produced eggs from chickens that are easily available, and totally trustworthy – no sneaking in the odd cage egg with this company! Using the right eggs makes a huge difference to both taste and quality – you will really notice the difference.
Free Range Eggnog
Ready in 15 minutes (excl. cooling time). Makes 2 standard drinks
- 4 Otaika Valley Free Range egg yolks
- 1/2 cup Ceres Organics golden sugar
- 2 cups Lewis Road Creamery Gold Top milk (or homogenised)
- 2 whole cloves
- Pinch ground cinnamon
- 1 cup organic single cream (I used Lewis Road Creamery again)
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract (I used Heilala)
- 2 tablespoons spiced rum or brandy (optional)
In a large bowl, whisk egg yolks until light in colour. Slowly add sugar, beating after each addition, until fluffy.
Combine milk, cloves and cinnamon in a saucepan. Slowly heat until mixture is hot but not boiling.
Temper eggs by slowly adding half the hot milk mixture to the eggs, whisking constantly. Pour mixture back into the saucepan.
Cook on medium heat, stirring continuously with a wooden spoon until mixture thickens slightly and coats the back of a spoon (or reaches 160 degrees F on a cooking thermometer). Don’t allow mixture to boil, or it will curdle.
Remove from heat and stir in the cream. Strain the mixture to remove the cloves, and allow to cool for an hour.
Mix in vanilla extract, nutmeg and alcohol (if using). Chill. Serve topped with grated nutmeg, and enjoy!