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Creamy eggnog for Christmas

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Adjust Servings:
250 ml Fresh milk Pasteurised milk will give better taste than UHT milk
250 ml Fresh cream heavy cream
4 Tbsp White sugar
3 Eggs
1/2 Tsp Cinnamon
1/2 Tsp Vanilla
1/4 Tsp Nutmeg
100 ml Whisky (burbon) optional

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Creamy eggnog for Christmas

Seasonal creamy eggnog

  • Gluten Free

Creamy eggnog for Christmas table

  • 40 minutes
  • Serves 3
  • Medium




It’s that time around the year to bake special cakes, cookies and to make a very special creamy drink.

Eggnog, some prefer it with whiskey or rum or a combination of both, but it is just as tasty to drink it without any. This recipe doesn’t require many ingredients but needs to keep a careful eye, not to curdle the eggs.  Although there are recipes which don’t require heating we feel a slightly cooked drink brings out more creaminess and removes any unwanted smells for those sensitive noses.

To our knowledge eggnog isn’t very popular in Sri Lanka but this should be must try drink simply because of the flavour it packs and the creaminess.

Few cooking tips to follow-

  • Controlling the heat is very important, we always cooked under medium-low heat so as to maintain a mid temperature of about 70C, Do not let it boil!!! or you will have a curdled egg drink
  • Always let the heated mixture cool down for about 5 minutes before mixing, and when adding that whisk well so that it doesn’t start overcooking the egg mixture
  • At the stage when you add the custard in the beaten egg white, if you see egg white separating, Do not panic!!! you can add the complete mixture into a blender and mix for few minutes to stop this

So try to make this for this Christmas and you are sure to impress others with your skills.


5 minuts

Heat the milk

Add the fresh cream(heavy cream) and milk into a saucepan, add the cinnamon, nutmeg, and cloves into the same.
Under medium-low heat, mix for about 5 minutes while gently stirring. Strain the mixture to remove any unwanted residue or particles.


Whisk the egg yolks

Separate 3 eggs as yolk and white. Add 2 Tbsp of sugar into the egg yolks. Using a whisk, beat it well for few minutes until the dark yellow colour of the mixture has changed into a light yellow colour and the sugar is completely dissolved


Making a custard

Add the heated milk mixture into the egg yolk mixture while beating it. Do not pour all at once as this will resulting in curdling the eggs.
Pour the egg yolk and milk mixture into a saucepan, under medium-low heat stir for about 5 minutes. (When you dip a spoon and draw a line on the on the back of that spoon if that line holds, then the consistency is right)


Whisk egg-whites

Beat egg whites for about a minute and add the remaining sugar into this and whisk well until it becomes soft frothy (when you lift the whisk through the egg white mixture it should create and hold a peak formation, this is the right consistency)


Final mixing (Also adding the boos)

In to the eggwhite mixture add the custard which you created earlier (make sure it's not too warm, when you dip your finger and bare the warmth then it is right) and mix slowly to incorporate.

If you see egg curdling add the mixture into a blender and mix to stop the process. At this stage, you can add the boose as you like, more or less.

Add to a bowl cover it with a cling film and let it cool in the refrigerator for at least 2 hours. Its easy as that.

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