20th December 2013
So decadent it's almost dessert in a glass, eggnog is a traditional treat that's synonymous with festive celebrations. Not dissimilar to the old English drinks of posset, this classic, creamy cocktai would be perfect for Christmas Day or as a warming Christmas Eve tipple. This recipe can be whipped up in just 15 minutes. Cheers!
Serves 6. Ready in 15 minutes
1 large free-range egg, separated
50g caster sugar
275ml whole milk
142ml pot double cream
Grated fresh nutmeg to serve
1. Beat the egg yolk and sugar in a bowl to a smooth paste.
2. Warm the milk in a pan over a low heat. Meanwhile, whisk the egg white until it’s bouncy but not too stiff.
3. Whisk the cream briefly until thickened slightly. Gradually add the yolk mixture to the milk, gently whisking as you pour. Pour in the cream, then the egg white. Take off the heat and stir in the brandy. Pour into glasses, making sure there is some froth on top.
4. Grate nutmeg over serve with salted pretzels that have been dipped into melted plain chocolate, and allowed to set.
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