Eggnog recipe
That classic Christmas drink - eggs, sugar, milk, vanilla, nutmeg and yoghurt.
You will need a cooking thermometer for this recipe.
Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.
Mat’s top tip: Use double cream instead of yogurt if you’re adding alcohol.
Ingredients
- 6 eggs
- 60 g caster sugar
- 600 ml milk
- 1 tbsp vanilla extract
- 0.5 tsp grated nutmeg
- 150 ml plain yoghurt
- 6 eggs
- 2.1 oz caster sugar
- 21.1 fl oz milk
- 1 tbsp vanilla extract
- 0.5 tsp grated nutmeg
- 5.3 fl oz plain yoghurt
- 6 eggs
- 2.1 oz caster sugar
- 2.5 cups milk
- 1 tbsp vanilla extract
- 0.5 tsp grated nutmeg
- 0.6 cup plain yoghurt
Details
- Cuisine: English
- Recipe Type: Drink
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Place 4 eggs, 2 egg yolks, caster sugar and milk in a saucepan. Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.
- Once it is below 60C, pour the mixture through a sieve to capture any overcooked lumps. Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. Once cool, add the plain yoghurt and gently whisk together for a delicious and refreshing eggnog.
- You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.
- Adults might want to add some rum or bourbon too for a grown up drink.
Recipe provided by Happy Egg
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