Preparation time: 
min -
Published on
November 28, 2019

Creamy, light and boozy, this is a guaranteed spirit raiser. I had never tried eggnog until this recipe — the name didn't really sell it. I can't quite believe I've missed out on this Christmas cheer for so long — maybe I'll just have to play catch up and have it all year round?!


A note on cooking

I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a heavy based saucepan, heat the milk, cream, cinnamon and nutmeg over a low heat till it comes to a simmer. Take it off the heat and allow to infuse for 10 minutes.
    2. Add the egg yolk, xanthan gum, sweetener and vanilla to a blender. WIth the blender running, slowly add the infused milk, holding back the cinnamon stick, until everything is emulsified.
    3. Return the mixture to the saucepan (with the cinnamon stick). Stirring continuously, cook the mixture over a low heat for about 5-10 minutes, until thickened and coating the back of the spoon.
    4. Transfer to a clean bowl and add your chosen alcohol. Adjust to taste and allow to cool before chilling in the fridge.
    5. Before you want to serve, whisk the egg whites into soft peaks. Fold through the chilled, custard mixture until fully combined.
    6. Serve chilled in a glass with a stroke of freshly grated nutmeg to garnish.

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