It turns out that eggnog – the strange festive drink that has a name which sounds extremely unappetising – is actually pretty tasty. Tracing its roots back to 14th century England, eggnog is now widely drunk in Canada and the United States from Thanksgiving until Christmas. However, this creamy festive beverage is rarely found on the Australian Xmas dinner table so we thought we’d share with you a sugar-free eggnog recipe to add to the festivities tomorrow.
Sugar-free Christmas Eggnog
YOU WILL NEED
700ml milk (or dairy-free milk of your choice)
240ml thick pouring cream (for a healthier alternative, swap for light pouring cream)
5 free-range eggs, separated
175ml Nardini Tagliatella Liqueur*
Freshly grated nutmeg, to serve
- Warm the milk and cream in a saucepan but don’t let it boil. Add the Natvia and stir until dissolved. Remove from heat and set aside.
- Place the egg yolks in a heatproof bowl and whisk over a simmering saucepan of water, making sure the water doesn’t touch the bowl. Whisk until pale and thick. Add the milk, cream and Liqueur, and whisk to combine.
- Place the egg whites in a clean bowl or bowl of a stand mixer and beat to soft peaks.
- Whisk about 1/4 of the egg whites vigorously into the egg yolk mixture. Add the remaining egg whites and whisk until fully incorporated. Chill in the fridge. Whisk again lightly just before serving then pour into serving glasses. Grate some fresh nutmeg over the top of each glass.
For farm-fresh, free-range eggs try Rock Chic Eggs that can be purchased online or from About Life stores in Sydney.
*We recommend using Nardini Tagliatella Liqueur for this recipe, as it has the depth of flavour you would expect from an amaretto, but it is more subtle and nuanced and perfect for a smooth, creamy eggnog. However, you can substitute for an alcohol of your choice.