A Bloody Good Eggnog

Preparation time: 2 minutes Cooking Time: 9 minutes Serves: 4

Difficulty: 2/5

Remember this at Christmas, well you know how I love to revive an old recipe, and I think its time to celebrate this classic Christmas drink. The warmth of the alcohol I use and the sprinkling of cinnamon and nutmeg makes this Christmas in a glass. There was always a bottle that came out of the drinks cupboard for the festive season that no one drank then it would go back after new year. This is a proper version made with Clarence Court eggs, Julian Temperley’s Somerset cider brandy, Rum and Madeira

Recipe by Mark Hix

INGREDIENTS

  • 3 Clarence Court Burford Brown eggs, separated
  • 75g caster sugar
  • 450ml full fat milk
  • 150ml double cream
  • 75ml Somerset cider brandy
  • 75ml el Dorado 8 year old rum
  • 25ml Madeira
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg

  • Print Recipe

    METHOD

    Beat the egg yolks with half of the sugar with an electric or hand whisk for 2-3 minutes until light and frothy then add the milk, cream, alcohol and half of the spices until well combined.

    In a clean bowl with an electric or hand whisk, beat the egg whites and the rest of the sugar until fairly stiff, then fold into the egg yolk and alcohol mixture. Serve in tumblers or mugs and scatter on the rest of the spices.