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Classic Eggnog Recipe


Easily make this classic eggnog recipe at home which is an ideal Christmas drink and try variations like butterscotch


classic eggnog recipe

The classic eggnog recipe uses ingredients such as spirits of rum, brandy or whisky, eggs and milk or cream to give a characteristic froth look and velvety texture. One is included further below from Winter Cocktails by Maria Del Mar Sacasa. It is traditionally drunk at Christmas time though some do avoid the drink before they worry about the raw egg ingredient. Maria advises using fresh eggs that have had the shell washed to reduce the risk of salmonella infection or other bacteria bred illnesses. She suggests using them since the yolks give a custardy base and the whites add lightness. However she also advises that children, older people, expectant mothers and anyone who is immune-compromised should avoid this.




The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.
















Ingredients:

8 large eggs with their yolks and whites separated

Quarter of a cup of packed dark brown sugar

Pinch of salt

2 cups of heavy cream

2 cups of whole milk

1 cup of brandy though this classic eggnog recipe can be made alcohol free

1 cup of dark rum

1 tablespoon of pure vanilla extract

Half a cup of granulated sugar

Freshly grated nutmeg



Directions:

Have the eggs at room temperature for at least one hour because they are easier to beat and work with.

Whisk the egg yolks in a large bowl along with the brown sugar and salt for 2 to 3 minutes. It should thicken and turn pale brown. Whisk in the cream and milk and then the alcohol if used and the vanilla.

In another large bowl whip the egg whites with an electric mixer on medium speed until white peaks form. This should take 2 minutes.





Gradually add the granulated sugar and continue whipping for 1 to 2 minutes until firm, glossy peaks form.



Transfer the cream mixture to a punch or serving bowl. Fold in the egg whites with a rubber spatula and ladle portions into cups. Sprinkle with freshly grated nutmeg and serve.



Read our review of Winter Cocktails on the alcoholic cocktails page which has more links to Maria's recipes. She also suggests making pumpkin bourbon or butterscotch eggnog.




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