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Jamie Oliver Eggnog (Non-Alcohlic)

Jamie Oliver Eggnog
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Eggnog is a traditional holiday drink made with milk, cream, eggs, sugar, and warm spices like nutmeg. Often served spiked with rum or brandy, this festive beverage is a staple for Christmas and New Year celebrations.

Ingredients

  • Eggs: 4 large, separated.
  • Sugar: 100g (½ cup).
  • Whole milk: 500ml (2 cups).
  • Heavy cream: 250ml (1 cup).
  • Vanilla extract: 1 teaspoon.
  • Nutmeg: ½ teaspoon, freshly grated (plus extra for garnish).
  • Vanilla extract: Add 1-2 teaspoons for a warm and rich flavor.

Instructions

Step 1: Whisk egg yolks and sugar

In a mixing bowl, whisk the egg yolks and sugar together until thick and pale. Set aside.

Step 2: Heat the milk and cream

In a saucepan, combine the whole milk, heavy cream, vanilla extract, and nutmeg. Heat gently over medium heat, stirring occasionally, until warm but not boiling.

Step 3: Temper the egg mixture

Gradually add a small amount of the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk.

Step 4: Cook the eggnog

Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil. Remove from heat and let it cool.

Step 5: Whip the egg whites

In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the cooled eggnog mixture for a frothy texture.

Step 6: Add alcohol and chill (optional)

Stir in rum, brandy, or bourbon if desired. Chill the eggnog in the refrigerator for at least 2 hours before serving.

Step 7: Serve and garnish

 

Pour the eggnog into glasses, sprinkle with freshly grated nutmeg, and serve chilled.

Notes

Step 1: Whisk egg yolks and sugar

In a mixing bowl, whisk the egg yolks and sugar together until thick and pale. Set aside.

Step 2: Heat the milk and cream

In a saucepan, combine the whole milk, heavy cream, vanilla extract, and nutmeg. Heat gently over medium heat, stirring occasionally, until warm but not boiling.

Step 3: Temper the egg mixture

Gradually add a small amount of the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk.

Step 4: Cook the eggnog

Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil. Remove from heat and let it cool.

Step 5: Whip the egg whites

In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the cooled eggnog mixture for a frothy texture.

Step 6: Add alcohol and chill (optional)

Stir in rum, brandy, or bourbon if desired. Chill the eggnog in the refrigerator for at least 2 hours before serving.

Step 7: Serve and garnish

 

Pour the eggnog into glasses, sprinkle with freshly grated nutmeg, and serve chilled.

Find it online: https://britishrecipeshub.co.uk/eggnog/