Festive Yuletide Nog
When one talks about a true festive drink, then I immediately think about EGGNOG, which I am sure many of you believe originated in the United States, however, after much research please allow me to squash that belief and share that it was perhaps the British who created this drink. It has been recorded that in early medieval times, a drink called POSSET was enjoyed, made with hot milk curdled with wine or ale and flavoured with spices (sounds like an eggnog perhaps). So enjoyed it was that the early posset earned the belief that it was an excellent cold and flu remedy .. and I say why not, just love it!
Anyway, never mind its true origins, whatever anyone says, one cannot deny how deliciously scrumptious eggnog is, and definitely a very decadent drink to be enjoyed at our Yuletide time of the year.
Finally, I should mention that ‘Festive Nog’ can be made without the alcohol but if you do add alcohol BEWARE, this innocuous, delicious tasting creamy drink can certainly throw a punch in the morning!
Ingredients
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4 large whole eggs- separated
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43g sugar- caster
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500ml milk
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250ml cream
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1 small clove of nutmeg- freshly grated, approx 3/4 tsp
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Small pinch of ground cloves
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2-4 generous splashes of bourbon or rum- to taste & optional
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1 tbsp sugar- caster
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Decoration
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Small pinch of spice- grated nutmeg for ground cloves
Instructions
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01 Assemble all your ingredients, ready to go. If that means grating your nutmeg in preparation then do this.
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Prepare nog custard:
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02 Separate the eggs and place the yolks in a medium sized saucepan. Whisk well with 43g caster sugar to form a creamy thick mixture.
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03 Now slowly whisk in the milk and cream to form a smooth, velvety, custard style milk.
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04 Place the pan on a medium heat and raising the temperature of the egg mixture slowly, whisking all the time. Raise the heat to the bare finger tip test. When too hot to touch, your custard mixture is ready!
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05 Remove from the heat and whisk in the freshly grated nutmeg, pinch of cloves and of course the bourbon or rum (optional if a non-alcoholic nog is required).
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06 Now cool down as quickly by placing the saucepan into a bowl of cold water and leave to cool. When the temperature has dropped either poor into a large jug or keep in the saucepan and place in the fridge to really CHILL. This can take a couple of hours.
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07 When your NOG custard is well chilled it is time to add the egg whites:
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Prepare egg whites:
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08 In a large bowl whisk the egg whites to a soft peak, add 1 tbsp sugar and whisk again to what is termed a 'shaving foam' style soft peak (has the consistency of shaving foam).
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09 Remove the nog from the fridge, and mix in all the egg whites (blend in well) using the whisk. Replace back in the fridge to further CHILL.
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To serve:
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10 Pour into individual glasses and top with a little extra nutmeg or ground cloves. Enjoy but watch out, it can throw a punch if you drink too much!
Notes
I recommend two methods to follow in order to work out if your 'egg custard' mixture is ready - as I mention above use the finger tip method or more scientifically double check the temperature with a cooking thermometer - the egg, milk mixture should reach 170-180 degrees. The finger tip method is very simple, when your finger tip cannot bare the heat of the custard then the all is ready. After this stage it is all about CHILLING, so please keep your egg nog very well chilled and if planning to make this for a large number probably best to double or treble the quantities (if you do this, remember it will take longer to make). To be precise this recipe quantity filled 6 x 150ml medium glasses, but if wishing to serve in smaller 'shot' style glasses this recipe would stretch to feed more (say 8-10), however, people always want more. Regarding the alcohol content, in this recipe I give you a guideline but do add to your taste, and it is ok to add a few ice cubes to the jug to serve, if you feel the mixture is a wee too thick. Add an extra chill too.
