Recipe by Hilton Brisbane’s Executive Chef, Matthew Wood
Eggnog is the quintessential Christmas drink. A rich, frothy, and stiff alcoholic punch of sorts that always reminds me of sitting near a warm fire while the weather outside turns sour. Being a cold drink makes it equally at home in Australia. A hot Christmas day celebration on the patio or lawn with a glass of eggnog has become a family tradition in my household.
Eggnog is a new world concoction dating from the mid-18th century, related to the much older English Posset. Both are spiced, dairy based drinks fortified with alcohol that acts to preserve the drink. Some of the oldest sources for Eggnog direct the maker to age the drink for twelve months. The following recipe takes far less time – starting as an indulgence for my co-workers to celebrate the end of Christmas service many years ago. It proved so popular with the crew that I have used this recipe at home and work every year since.
Makes 4 – 6 serves
EQUIPMENT:
- Stand mixer
- Digital thermometer
- Hand whisk
- Medium-sized sauce pot
- Small sauce pot
- Metal sieve or strainer
- Jug or punch bowl
- Glasses for serving INGREDIENTS:
- 600mL whole milk
- 300mL thickened cream
- 2 sticks cinnamon
- 1 vanilla pod, split in half lengthways (or half a teaspoon of vanilla paste)
- 4 eggs, separated and at room temperature
- 100 grams white sugar
- 150mL Rum
- 50mL Brandy
- Nutmeg for garnish (fresh grated preferred, but powdered will work too) METHOD:
- Place the milk, cream, cinnamon, and vanilla in a medium sauce pot and bring up to a simmer gently over a medium heat – taking care to not let the mixture boil and whisking occasionally to prevent it from sticking
- Place the egg yolks in the bowl of the stand mixer and use whisk attachment to beat on high speed until they have doubled in size
- Turn the mixer speed down to low, then slowly pour one third of the hot milk over the eggs, making sure you do not let the vanilla pod or cinnamon fall into the mixer
- Switch off the mixer, and pour the egg mix back into the pot with the remaining milk and spices, return the pot to the stove and cook gently while whisking constantly until the temperature reaches 80˚C on the digital thermometer, before pouring the mixture through the sieve into the punch bowl or jug and place in the fridge to cool down completely for two to three hours
- Clean whisk, stand mixer whisk and bowl, and thermometer well in hot soapy water and dry
- Place the remaining sugar into the small sauce pot with 75mLs of cold water and heat gently over a medium heat until the temperature reaches 110˚C on the digital thermometer
- Place the egg whites in the clean stand mixer bowl and beat with the whisk attachment on half speed for 2 minutes until you have soft peaks
- The sugar syrup should be 115˚C, carefully and slowly pour the hot syrup into the egg whites with the mixer still running, then continue the beat the whites until they have formed firm stiff peaks
- Use the hand whisk to mix in the egg whites, ensuring they are fully incorporated, followed by the rum and brandy and place back in the fridge
- Before serving give the Eggnog another quick whisk to combine and garnish with a generous amount of nutmeg, serve at the table with the glasses and a bowl of ice cubes on the side if desired
NOTE: This recipe ensures that the egg yolks and whites are almost completely cooked, however those considered at risk of food borne illnesses may wish to abstain from this drink.