Delamere Eggnog

Delamere Eggnog

Servings: 8

What you'll need

700ml Delamere Dairy Whole goats’ milk

240ml double cream

3 cinnamon sticks

1 vanilla bean pod, split and seeds removed

1 teaspoon freshly grated nutmeg, plus more for garnish

5 eggs, separated

130g granulated sugar

175ml Bacardi Dark Rum, or bourbon

How to make it...

  1. In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg.
  2. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.
  3. In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.
  4. Before serving, beat the egg whites in a large bowl until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.

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