Eggnog recipe
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Loading... - Courtney Trump
- 05 Jan 2021
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Serves five to six.
2 eggs
3 tbsp white caster sugar
60ml cognac (we use Hine)
60ml dark rum (we use Plantation)
30ml Frangelico
30ml walnut liqueur (try Cazottes)
½ tsp grated nutmeg, plus extra to finish
1 pinch ground cinnamon
180ml milk
120ml double cream
Blend the eggs and sugar on low speed until they start to froth. With the motor running, add all the booze, then the spices, milk and, finally, the cream, and whizz for only a second or two more, or it’ll split. Put in the fridge overnight. To serve, pour into glasses and finish with nutmeg.
