CREAMY, sweet, and full of Christmas cheer, a glass of Eggnog has become a staple part of festive celebrations around the globe. It’s traditionally laced with alcohol but this recipe can be adapted to cater for all dietary requirements, with non-alcoholic or dairy-free options.

Serves: 8

Preparation / cooking time: 15 mins plus 30 mins infusing time and refrigeration

300ml milk

150ml double cream

1 vanilla pod, split

1 cinnamon stick

3 large British Lion eggs, separated

75g caster sugar

175ml dark rum or Bourbon whisky (optional)

a little freshly grated nutmeg


1. In a pan combine the milk and cream, the vanilla pod and cinnamon. Bring to the boil over a

medium heat, then set aside to cool and infuse for 30 mins.

2. Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and

leave a trail.

3. Remove the spices from the milk, then slowly whisk it into the egg mixture, then add the alcohol (if using). Pour into a large jug, cover and refrigerate overnight.

4. When ready to serve, whisk the egg whites in a large clean bowl until foamy. Add the sugar and whisk until soft peaks form.

5. Strain the milk mixture and discard the vanilla and cinnamon.

6. Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little more grated nutmeg before serving.


For a dairy free version: replace the milk with two cans of coconut milk and use rum.

For a non-alcoholic version: leave out the rum/whisky. The warming flavour of the spices mean that this mix makes a great tasting alcohol-free drink too.

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