Festive Eggnog Recipe
Christmas celebrations all over the world would not be complete without a glass of Eggnog!
Everyone will be able to enjoy this traditional eggnog recipe at Christmas, for the first time since the 1980s. Pregnant women and elderly people can join the rest of the family in a Yuletide cocktail or ‘mocktail’, now that raw and runny eggs are back on the menu for all – as long as they have the British Lion mark on.
The Food Standards Agency (FSA) changed its advice on eggs in October 2017, confirming that British Lion eggs are safe to be eaten runny, and even raw, by vulnerable groups such as infants, children, pregnant women and elderly people.
The new advice means that a range of home-made treats made with raw eggs, such as custard, ice cream and chocolate mousse, as well as cake icing and marzipan, are safe for all when made with British Lion eggs.
Runny Eggs All Round!
And the whole family can enjoy a traditional Christmas breakfast egg whether it’s fried with runny yolk, a dippy boiled egg or a runny scrambled egg with smoked salmon.
British Lion eggs has come up with a recipe for a traditional eggnog, that can be adapted to be served with or without alcohol, or dairy-free, to suit the whole family.
It’s a rich and creamy drink flavoured with spice, served chilled. It’s traditionally laced with alcohol but this recipe can be adapted to cater for all dietary requirements, with non-alcoholic or dairy-free options.
Traditional Eggnog Recipe
Ingredients
- 300ml milk
- 150ml double cream
- 1 vanilla pod, split
- 1 cinnamon stick
- 3 large British Lion eggs, separated
- 75g caster sugar
- 175ml dark rum or Bourbon whisky (optional)
- a little freshly grated nutmeg
Method
In a pan combine the milk and cream, the vanilla pod and cinnamon. Bring to the boil over a medium heat, then set aside to cool and infuse for 30 mins.
Place the egg yolks and 50g of the sugar in a bowl and whisk until they are pale, fluffy and leave a trail.
Remove the spices from the milk, then slowly whisk it into the egg mixture, then add the alcohol (if using). Pour into a large jug, cover and refrigerate overnight.
When ready to serve, whisk the egg whites in a large clean bowl until foamy. Add the sugar and whisk until soft peaks form.
Strain the milk mixture and discard the vanilla and cinnamon.
Fold the egg whites into the milk mixture, then ladle into glass tumblers. Sprinkle with a little more grated nutmeg before serving.
Serves: 8
Preparation / cooking time: 15 mins plus 30 mins infusing time and refrigeration
Tips
For a dairy free version: replace the milk with 2 cans of coconut milk and use rum.
For a non-alcoholic version: leave out the rum/whisky. The warming flavour of the spices mean that this mix makes a great tasting alcohol-free drink too.
This recipe was brought to you by www.eggrecipes.co.uk click for even more egg recipes!
For more information please call the British Egg Information Service on 020 7052 8899
