It may come as a surprise to some that eggnog is actually British in origin and not American. Eggnog bears a striking resemblance to Shakespeare’s character of Falstaff’s favourite tipple of beaten egg yolks, milk, sugar and fortified wine known as a sack posset.
Recipes for eggnog vary wildly, but most will agree that brown strong liqueur, anything from sherry, madeira, whiskey, rum or brandy is the lynchpin for this most Christmassy of drinks. Rich and satisfying, beating the eggs separately gives an especially elegant and creamy finish. A blizzard of grated nutmeg on top is essential.
Here’s how to make eggnog
- Eggs 4, separated
- Sugar 75g, but more if you want - sweeten to taste
- Whole milk 350ml
- Double cream 300ml
- Brandy 200ml
- Dark rum 200ml
- Whole nutmeg 1, freshly grated and to taste