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

  1. In a big ol pot on LOW heat, mix the milk, cinnamon, cloves, and half a teaspoon on vanilla essence.
  2. Remove from heat just BEFORE the milk starts to boil.
  3. 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.)
  4. Whisk the milk mixture into the sugar and eggs. When it’s nicely mixed, put back onto the stove.
  5. Keep stirring this until it starts to get thick and creamy, like um… cream.
  6. 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.
  7. Stir in the cream, rum, the rest of the vanilla, and ground nutmeg. Refrigerate this overnight.
  8. Serve with a little ground spice or chocolate flakes on the top to garnish. Drink responsibly!
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