Eggnog for Dummies
Eggnog for Dummies ©Ali Arnold
As a big dirty yank, one of the things associated with Christmas for me is eggnog. Nothing says “Jesus has been born” like a sip of raw eggs covered in cream and alcohol, and it’s just shocking that Ireland hasn’t copped on to this delicious traditional drink. With a taste similar to Bailey’s and a name that comes from the words “egg” and “naggin,” it’s sure to catch on any second, particularly if there’s a movie made about it. Since you can’t seem to be able to buy just-add-alcohol eggnog in Tesco, here’s a recipe of your own to get a little silly (and fancy) at your next Christmas party.
12 egg yolks
900 g milk
900 g cream
680 g light rum
400 g sugar
2 and 1/2 teaspoons vanilla essence
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
- In a big ol pot on LOW heat, mix the milk, cinnamon, cloves, and half a teaspoon on vanilla essence.
- Remove from heat just BEFORE the milk starts to boil.
- While that milk is heating, whisk the sugar in a separate bowl with all them egg yolks. (You’re going to make a really healthy omelet with all those whites, right? Think of the starving children in Africa.)
- Whisk the milk mixture into the sugar and eggs. When it’s nicely mixed, put back onto the stove.
- Keep stirring this until it starts to get thick and creamy, like um… cream.
- Strain this mixture into a jug, removing the cloves. (Seriously, remember to take them bad boys out, otherwise you will have clove soup.) Refrigerate this for about an hour or two.
- Stir in the cream, rum, the rest of the vanilla, and ground nutmeg. Refrigerate this overnight.
- Serve with a little ground spice or chocolate flakes on the top to garnish. Drink responsibly!