EggNog Recipe


  • 6 eggs separated
  • 3/4 cup caster sugar
  • 600 ml full cream milk
  • 600 ml thickened cream (not dollop)
  • 1/2 cup malibu
  • 1/2 cup brandy
  • fresh grated nutmeg
  1. Using a VERY LARGE mixing bowl beat the egg yolks until thick and pale yellow.
  2. Gradually add caster sugar to the yolks until fluffy.
  3. Using a wire whisk beat in the milk and 300ml cream.
  4. Add malibu and brandy stirring constantly. Quantities may be adjusted to suit.
  5. Beat egg whites until stiff and holds itself up. Fold into the mixture.
  6. Whip remaining cream until stiff and fold in or serve in the bottom of the cup or glass.
  7. Sprinkle with freshly grated nutmeg.

NOTE: Raw eggs should  not be used in food for pregnant women, babies, young children or anyone whose health is compromised. I have not found this to be an issue myself but it is worth considering boiling the yolk, sugar and milk mixture after beating to kill any bacteria, then leave to cool. In this case beat in the cream after the mixture has cooled and proceed as in the recipe.



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