How to Make Creamy and Irresistible Eggnog for Christmas

Eggnog is a true Christmas delight. This creamy, sweet, and lightly spiced drink is velvety and rather decadent. It can be served chilled or, for an extra special treat, in coffee, which happens to be my favourite way to enjoy it.

There are so many wonderful things to bring festive cheer at this time of the year: Christmas trees, open fires, all those lights, and of course, the food! Eggnog is another, and if you have never tried it before, do, as it is a wonderful addition. For us, all year, we look forward to the day in December that is dedicated to decorating the tree and the house, listening to cheesy Christmas music, and making mince pies and eggnog.

Eggnog is a custard base with added spice and, if required, the alcohol of your choice. I prefer a hint of brandy, but it is equally delicious without it.

To drink it as it is, just pour the chilled eggnog into a glass and serve it with whipped cream. You can also use it instead of milk in coffee. To do this, you have to make sure you warm the eggnog; otherwise, it will curdle, and no one wants a cup of coffee-flavoured scrambled eggs!

Add as much eggnog to a mug as you would milk, and slowly pour the coffee in while you stir quickly.

Alternatively, warm a little eggnog in a saucepan, ensuring that you stir it all the while. Add it to a mug with the coffee, and enjoy!

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How to Make Creamy and Irresistible Eggnog for Christmas

Ingredients:

4 Egg yolks

120g Granulated sugar

500ml Whole milk

1/4tsp Ground cinnamon

1/4tsp Ground nutmeg

2 Star annise

250ml Double cream

1tsp Vanilla extract

35ml Brandy or bourbon (optional)

Whipped cream and/or coffee to serve

Method:

• In a medium saucepan, heat the milk, cinnamon, nutmeg, and star anise on low heat until very hot but not boiling (80–85 °C).

• Meanwhile, whisk the egg yolks and sugar in a large heatproof bowl until doubled in volume and pale yellow.

• Temper the eggs by adding the hot milk very slowly to the egg mixture while whisking. Continue until all the milk has been added.

• Pour the eggnog into a saucepan and place it over low heat. Continually stir until the mixture has thickened. It will coat the back of the spoon.

• Take care that the heat is low enough and that you do not stop stirring; otherwise, you risk curdling it.

• Whisk in the double cream, vanilla, and alcohol if using, and pour into a jug or bottle.

It will keep in the fridge for 2 - 4 days without the alcohol and 2-3 weeks with.