Saturday, December 11, 2010


Add eggnog to the list of food and drink I will never buy from a grocery store again (along with bacon, ice cream, pizza dough...)

You can create a superior drink by using good cream and eggs, and freshly grated nutmeg. It also has the added decadence of an egg white foam on top, unlike the homogeneous store-bought nog, repleat with emulsifiers that prevent separation. Drinking the creamy liquid through the foam is the height of Christmas luxury.

Egg Nog Ratio - 2 parts milk : 1 part cream : 1 part egg (by weight: a standard large egg weighs two ounces)

Sugar, liquor, and nutmeg to taste.

Separate the egg into yolks and whites. Whip the whites to soft peaks. Add a touch of sugar and continue whipping to firm peaks. The sugar helps keep the whites stiff.

In a separate bowl, whip the egg yolks until the yellow colour has paled. Whisk in milk, cream, and liquor. Rum is the obvious choice, but I also enjoy brandy. Sweeten to taste. Grate a touch of nutmeg into the mixture.

Whisk the egg whites into the egg yolk mixture. Drink immediately.


  1. I have made my own for years - and am amazed by how delicious it is and how strong it is when adding a "regular" amount of rum. One does have to be careful. I love your description of it. Just got back from the market and am sipping some fresh tomato soup from Gull Valley tomatoes - not in season, I know... but, thank goodness they stay open a wee bit into the winter, because they close down next week - and then no more tomatoes for us for a few months. The soup is diving (Thermomix made it a snap.) Nothing is like homemade.

  2. I like the needlework in the background :)