Indulgent Eggnog

Indulgent Eggnog

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Course Dessert, Drinks
Cuisine Irish


  • 2 eggs separated
  • 60 g caster sugar
  • 100 ml milk
  • 250 ml whipping cream
  • 50 ml brandy or whisky
  • 50 ml dark rum
  • ½ teaspoon nutmeg ground or freshly grated (fresh is best)


  • In a medium bowl, beat the eggs yolks and sugar until pale and very frothy.
  • Add in a little nutmeg. Add the milk then fold in the whipped cream.
  • Finally, beat in the rum and brandy.
  • In a separate bowl, whisk the egg whites until they form stiff peaks, fold into the eggnog mixture ensuring it is fully incorporated in the liquid.
  • Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours or serve immediately over crushed ice.
  • Serve cold.
Keyword christmas, eggs, irish, Kevin Dundon