This version of a traditional Eggnog recipe from Delicious Magazine prescribes simple ingredients, beautifully blended. Try it with Low Sizergh Barn packed-on-laying-day free range eggs and raw milk straight from our cows.


100g caster sugar

2 large free-range eggs, separated

600ml whole milk

¼ tsp vanilla extract

100ml rum or bourbon

100ml whipping cream

½ tsp freshly grated nutmeg


01.Put the caster sugar and egg yolks in a bowl and whisk with either a balloon whisk or electric hand whisk until thick and creamy.

02.Heat the milk in a saucepan over a medium heat until almost boiling. Remove from the heat and pour into the egg and sugar mixture, whisking all the time. Pour the whisked mixture back into the pan and heat gently, stirring, until smooth and slightly thickened. Add the vanilla and rum or bourbon and whisk well. Remove from the heat.

03.In a separate bowl, beat the egg whites until they form soft peaks, then fold into the cooled egg and milk mixture. Beat the whipping cream until thick, then fold three-quarters of this into the mixture. Chill everything in the fridge until ready to serve.

04.To serve, ladle into 8 punch glasses and dollop 1 tsp of the remaining whipped cream on top of each. Finish with a good grating of nutmeg on each.

Eggnog can be made a day ahead but you need to keep it chilled. Serve within 24 hours.

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