Egg Nog

EGG NOG

Blogging 2 days in a row – but hey it’s Christmas.

I’d always wanted to make egg nog and found myself with a rare half hour free yesterday afternoon (more time than you even need to create this). Using (primarily) Mark Hix’s recipe as a starting point, I created my own blend and was more than a little chuffed with myself (hic). Even though I wonder if I could’ve been a little braver with the spice (half a tsp a go?), the consensus from both (grateful) husband and neighbour was a resounding ‘mmmmm – got any more?’ Wasted on the latter, but (girls) I couldn’t resist the edible gold-leaf stars to finish. Doing a posh ‘do’? These could almost be served with the canapés – in teeny-tiny glass tumblers, cinnamon sticks to stir…. Happy Christmas. x

INGREDIENTS

3 eggs, separated
100g caster sugar
350ml full fat milk
150ml double cream
150ml rum
¼ tsp ground cinnamon
¼ tsp ground nutmeg
(Plus extra spice to serve)

METHOD

1. In a large jug, combine the egg yolks with 50g of the sugar. Beat with a metal spoon for 2-3 minutes.
2. Add the milk, cream, rum and spices. Stir to combine.
3. Use a hand / electric whisk, beat the egg whites until they appear to be soft billows of snow, building up the speed to fast. Then, still beating, slowly add the remaining 50g sugar.
4. Gently fold the egg white mix into the first mix. Serve in glasses, topped with a sprinkling of extra spice and any sparkly (edible) bling you may have.

OPTIONAL:

More booze*/ no booze / different booze (try a mixture of rum and brandy / bourbon) – I love Mark’s idea of using (the lovely) Julian Temperley’s cider brandy.

*An extra 50-75ml perhaps?