Egg nog recipe

Following on from last week’s post, it’s all about ‘festive’ at the moment. Egg nog is something a little unfamiliar in our South African context, but a British tradition I’d like to try and introduce to more friends. Originally meant to warm you up as you come in from the cold, this is effectively a relatively thin custard, with a kick of brandy added.


I like to have it cold – but, if we ever have a chilly Christmas here in Cape Town, would like to try it traditionally warm. It is quite an easy recipe and makes a good 1.5L – perfect for making ahead, and then sharing when guests arrive. Consider making a batch in advance and having it ready in the fridge for those ‘last minute’ friends who always pop in!

1140ml full cream milk
6 eggs
100g caster sugar (can reduce quantity if you prefer it not as sweet)
1 vanilla pod, split and seeds removed
200ml brandy
pinch of Eat.Art Cyprus salt flakes

Place the milk, sugar, salt and vanilla pod in a medium pan and heat gently, until just simmering. Place the eggs in a separate bowl, and whisk gently to break the yolks. Add a ladle full of the warm milk mixture and whisk into the eggs. Slowly add this mixture back to the remainder of the milk, whisking constantly over a medium low heat, until it thickens and coats the back of a spoon. Add the brandy. Serve warm or chilled.


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