I have never actually had egg nog before this year. But if you, like me, grew up on a steady diet of American TV shows on Nickelodeon the name has become synonymous with Christmas. I also never really knew what it was. Eggs, milk, booze, sounds a bit weird. However, I can now say that egg nog might be my new favourite thing to drink this Christmas.
It’s frothy, warm and thick and wraps you up in sweetness and cinnamon. If that’s not what you are looking for from a yuletide drink then shame on you.
Measure the milk and cream into a saucepan and throw in the cinnamon stick. Place this onto a low heat.
Bring the milk and cream mixture slowly up until it is steaming but not quite at simmering temperature.
Separate your four eggs into two large bowls.
Add the sugar into the bowl with the egg yolks. Whisk these together vigorously until the yolks turn light and creamy.
When the milk and cream is good and steamy bring it over to your bowl. Place the bowl on a tea towel or something that will secure it while you whisk.
Using your whisk, mix the egg yolks on their own. Then start to gently and slowly combine the warm milk and cream mix into the yolks. This is called tempering, adding a hot liquid into a cold one slowly so you don’t overcook it. Keep whisking as you add in more and more of the mixture until it is all combined.
Add in the Hennessy.
Start to whisk your egg whites in a separate bowl. A little pinch of salt helps them to hold their shape.
You want to get them so that they hold a soft peak.
Now you have two options on how to finish it. You can pour out your main egg nog base into a mug, spoon a little of the egg whites over the top, grate a bit of fresh nutmeg and enjoy as it is. Or you can pour all of the egg whites into the main bowl and gently fold them into the warm mixture.
Either way make sure to pour this thickened mixture out into your favourite mug and top with a sprinkle of cinnamon.
Enjoy and don’t blame us for getting you hooked!
