Classic Spiced Eggnog with a Twist

There’s nothing quite like a creamy, spiced eggnog to get you in the Christmas spirit, is there? I’ve been making eggnog for years, ever since the children were little, and it’s become a real Mitchell family tradition. This classic spiced eggnog recipe has a little something extra – a hint of orange zest that brightens the whole drink. Honestly, after countless attempts to find the perfect recipe, this is the one that always gets rave reviews (even from my brutally honest daughter, Emily!). This year, let’s make some truly spectacular, homemade eggnog that will impress your loved ones. I promise you’ll gain a deliciously festive drink that’s far superior to anything you can buy in the shops!

Why This Recipe Works

As a busy mum of two, I understand the need for recipes that are both delicious and practical. This eggnog recipe hits that sweet spot perfectly. Here’s why it’ll become a family favourite:

• Straightforward Method: No complicated techniques, just simple steps that anyone can follow.
• Child-Approved: My children, Emily and George, adore this eggnog, and their honest feedback has helped refine the recipe to perfection.
• Uses Everyday Ingredients: You probably have most of the ingredients in your pantry already.

Of course, there’s a bit of whisking involved, but trust me, it’s worth it! With over 8 years of experience in the kitchen, I’ve learned a thing or two about simplifying recipes without sacrificing flavour, and this eggnog is a testament to that.

Ingredients

• 4 large egg yolks
• 75g caster sugar
• 500ml whole milk
• 250ml double cream
• 1 teaspoon ground nutmeg, plus extra for garnish
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• Zest of 1 orange
• 1 teaspoon vanilla extract
• Optional: 50ml brandy or dark rum (or to taste)

Ingredient Notes

Whole Milk & Double Cream: These are essential for the rich, creamy texture we all crave in eggnog. Using semi-skimmed milk just won’t give you the same results.

Spices: Freshly grated nutmeg makes a huge difference. If you can find whole nutmegs and grate them yourself, you’ll notice a brighter, more aromatic flavour. Ground spices from the supermarket work perfectly well though. You can also add a pinch of allspice, if you have some.

Orange Zest: Don’t skip this! It adds a lovely brightness that cuts through the richness of the eggnog. Make sure you only zest the orange peel and avoid the white pith, which can be bitter. I get my oranges from the local greengrocer. Alternatively, if you’re not a fan of orange, a dash of lemon zest will do the trick.

Alcohol (Optional): Brandy or dark rum adds a lovely warmth. I usually use a good quality brandy I got from my son last christmas. But it’s perfectly delicious without, especially if you’re serving it to children.

Step-by-Step Instructions

1. Step 1: Whisk the Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and caster sugar until pale and creamy. This usually takes about 2-3 minutes. You want the mixture to be light and airy, which will help create a smooth and luscious eggnog.
2. Step 2: Heat the Milk and Spices: In a saucepan, combine the milk, nutmeg, cinnamon, and cloves. Gently heat over medium heat until just simmering, stirring occasionally. Don’t let it boil! We just want to infuse the milk with those lovely spices.
3. Step 3: Temper the Egg Yolks: Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly. This is called “tempering” and it prevents the eggs from scrambling. Be patient and pour in a thin stream, whisking vigorously to combine.
4. Step 4: Cook the Eggnog: Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the eggnog thickens slightly and coats the back of a spoon. This usually takes about 5-7 minutes. Be very careful not to let it boil, or the eggs will curdle. You’re looking for a consistency similar to single cream.
5. Step 5: Strain and Cool: Strain the eggnog through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Stir in the orange zest and vanilla extract. Allow to cool completely, then stir in the double cream and optional alcohol (if using).
6. Step 6: Chill and Serve: Cover the eggnog and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to meld. Before serving, whisk briefly to recombine. Serve chilled, garnished with a sprinkle of nutmeg.

My Kitchen Tips & Tricks

• Troubleshooting Curdling: If your eggnog curdles, don’t panic! Immediately remove it from the heat and whisk vigorously. You can also try blending it with an immersion blender to smooth it out. It might not be perfect, but it’ll still be delicious!
• Time-Saving Shortcut: If you’re short on time, you can use a hand mixer instead of whisking by hand. Just be careful not to overmix.
• Texture Guidance: The eggnog should be thick and creamy, but not too heavy. If it’s too thick, add a splash of milk to thin it out.
• Child-Friendly Adjustment: My children love a little whipped cream on top of their eggnog. It makes it extra special!
• Make-Ahead Strategy: This eggnog can be made up to 3 days in advance. In fact, it tastes even better the next day, as the flavours have had time to develop.
• Budget-Conscious Tip: Look for eggs on offer at your local supermarket. They often have deals on around Christmas.
• Flavour Boost: A tiny pinch of sea salt can really bring out the sweetness and spice in the eggnog. Don’t be afraid to experiment!

Storage & Meal Prep

This eggnog is best stored in an airtight container in the refrigerator. It will keep for up to 3 days. I don’t recommend freezing eggnog, as it can become grainy and separate upon thawing.

You can easily make this eggnog a day or two in advance, which is perfect for Christmas parties or gatherings. Just store it in the fridge and give it a good whisk before serving.

Substitutions & Variations

Here are a few substitutions and variations you can try:

• Dairy-Free: I haven’t personally tested this, but you could try using coconut milk and coconut cream for a dairy-free version. Be sure to choose full-fat options for the best texture.
• Alcohol-Free: Simply omit the brandy or rum for a delicious non-alcoholic eggnog.
• Spice Variations: Experiment with different spices, such as cardamom, ginger, or star anise.
• Chocolate Eggnog: Add a tablespoon or two of cocoa powder to the milk mixture for a chocolatey twist.
• Maple Syrup: For a different sweetness, try substituting some of the caster sugar with maple syrup.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this the day before a special occasion! Simply prepare everything up to the chilling stage, cover tightly, and refrigerate. Give it a good whisk before serving.

How do I know when the eggnog is thick enough?

The eggnog should be thick enough to coat the back of a spoon. To test, dip a spoon into the mixture and run your finger across the back of the spoon. If the line holds and doesn’t immediately run back together, it’s ready.

Can I use a different type of alcohol?

Yes, you can experiment with different types of alcohol. Bourbon, whisky, or even spiced rum would all be delicious. Just adjust the amount to your liking.

Is this recipe safe for children?

This recipe is safe for children as long as you omit the alcohol. The eggs are cooked, which eliminates the risk of salmonella. You can also use pasteurized eggs if you’re concerned.

Can I scale this recipe up for a larger crowd?

Yes, you can easily double or triple this recipe to serve a larger group. Just make sure you have a large enough saucepan to accommodate the increased volume.

My eggnog is too sweet, what can I do?

If your eggnog is too sweet, add a squeeze of fresh lemon juice or a pinch of sea salt to balance the flavours.

Can I add whipped cream to the mixture?

While you can’t really add whipped cream to the mixture, as it will just get mixed in and lose its volume, a dollop of whipped cream on top of each serving is absolutely delicious! My kids always request it.

Serving Suggestions

This eggnog is delicious on its own, but here are a few serving suggestions to make it extra special:

• Serve chilled in festive glasses, garnished with a sprinkle of nutmeg and a cinnamon stick.
• Pair it with Christmas cookies or mince pies.
• Add a dollop of whipped cream and a drizzle of caramel sauce.

Happy cooking!

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