Recipe: Egg nog

I love egg nog every Christmas, partly because its seasonal, partly because it lets me have brandy for breakfast. The price of alcohol in the US has allowed me to make egg nog with VSOP Courvoisier (mwahahahaha).



Egg Nog

4 eggs
3/4 sugar
1.5 cups milk
1 cup heavy cream
1 tspn nutmeg

For each cup:

1/2 shot spiced rum
1/2 shot brandy (or cognac)

Method:

• Crack the eggs into a blender and blend for 1 minute
• Slowly add the sugar and blend for a further minute
• Add the cream, milk and nutmeg and blend briefly until mixed
• Makes around 4 mugs
• Pour into glasses/mugs and add alcohol to taste, 1/2 shot each of brandy and spiced rum is warming and perfect
• Hot - Easiest is to warm in a microwave for 2 mins, if using a stove then stir regularly to avoid curdling
• Cold - Leave the mixture in the fridge until chilled, serve in a sherry glass or punch cup