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Best Ever Eggnog

Filed in: drinks, sweet

One sip and you’ll see why this is truly the best ever eggnog. Creamy custard spiked with bourbon, rum and cognac and infused with nutmeg and cinnamon – it’s creamy, rich and just the right amount of sweet. 

Best Ever Egg Nog | Anisa Sabet | The Macadames-5-8

To celebrate the start of spring, I have a beautiful eggnog recipe that’s going to be your new favourite. I scoured the web for the best versions, tried a few, and came up with this special version just for you. It’s spiked with not one, or even two, but THREE different alcohols, each adding a special something.

I served this at our annual Tap Out event, where my husband and I + several other couples get together and do a tapas cook off, Masterchef style. This year there were EIGHT couples making it a rather eventful night. As our course we served a San Francisco style clam chowder bread bowl, topped with rosemary breadcrumbs and fresh chives, it was really delicious. Seafood seemed to be the theme of the night with fresh cooked tuna, prawn dumplings and scallops also featuring.

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Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Large saucepan
  • Stand mixer

Ingredients:

  • 3 cups whole milk
  • 2 cups thickened cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1 star anis
  • 8 eggs, separated
  • 1 cup sugar
  • 1/2 cup bourbon
  • 1/4 cup cognac
  • 1/4 cup dark rum

Method:

1. Separate your eggs. Set aside, reserving both.

2. In the large saucepan combine milk, cream, vanilla bean paste and spices. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

3. Meanwhile, eat the egg yolks with the sugar until pale, smooth and frothy. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. You want to be slow when you do this so not to curdle your eggs. Pour back into the saucepan and cook fir 3-5 minutes until slightly thickened. Strain then add the bourbon, rum, cognac and stir. Refrigerate overnight or for up to 3 days.

4. Before serving, whisk the egg whites until strong peaks are formed, fold through, dust the top with nutmeg and drink immediately.

Storage: eggnog will keep in the fridge for up to 5 days.

Bon appétit!

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For another similar recipe, try my chilli hot chocolate.

Chilli Hot Chocolate | Anisa Sabet | The Macadames-14

Or my choc hazelnut hot chocolate.

Spiced Hazelnut Hot Chocolate | Anisa Sabet | The Macadames-6

Anisa xx

The Macadames | Anisa Sabet | Logo

comments +

  1. Manu Bhatt says:

    Tried it!! It was amazing. Thanks for sharing the recipe. Also it would be great if you could mail me some tips to prepare spice infused rum (dark rum – Old Monk).

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