RACHEL LETT
Creamy, light and boozy, this is a guaranteed spirit raiser. I had never tried eggnog until this recipe — the name didn't really sell it. I can't quite believe I've missed out on this Christmas cheer for so long — maybe I'll just have to play catch up and have it all year round?!
Eggnog
SERVES 10
480ml almond milk
480ml double cream
1 cinnamon stick
1 teaspoon nutmeg freshly grated
6 eggs separated
1/2 teaspoon xanthan gum
1 tablespoon sweetener
1 teaspoon vanilla extract
1/2 cup of your chosen poison — brandy; cognac; rum or whiskey
Ingredients
In a heavy based saucepan, heat the milk, cream, cinnamon and nutmeg over a low heat till it comes to a simmer. Take it off the heat and allow to infuse for 10 minutes.
Add the egg yolk, xanthan gum, sweetener and vanilla to a blender. WIth the blender running, slowly add the infused milk, holding back the cinnamon stick, until everything is emulsified.
Return the mixture to the saucepan (with the cinnamon stick). Stirring continuously, cook the mixture over a low heat for about 5-10 minutes, until thickened and coating the back of the spoon.
Transfer to a clean bowl and add your chosen alcohol. Adjust to taste and allow to cool before chilling in the fridge.
Before you want to serve, whisk the egg whites into soft peaks. Fold through the chilled, custard mixture until fully combined.
Serve chilled in a glass with a stroke of freshly grated nutmeg to garnish.