Eggnog is never at the top of my festive drinks list. The idea of drinking eggs reminds me of my father gulping down raw eggs for perceived health benefits. The thought of it still makes me feel slightly ill. It has therefore taken a number of years to pluck up the courage to try it and what a revelation!
This traditional seasonal drink is actually delicious. Why it's preserved for Christmas goodness knows.
Makes about 1.3 litres
125g caster sugar
Approx. 2 tsp Makers & Merchants Clementine & Ginger Syrup, add more to taste
1 litre of whole milk (the creamiest you can find)
Whisk the eggs and tthe sugar together until light and frothy. Whisk in the rum and Makers & Merchants Clementine & Ginger Syrup.
Heat the milk to just under boiling point whisking all the time with a hand whisk. Gradually blend the milk into the egg mixture. Pour into a bowl and chill for a couple of hours.
To serve, give a final whisk and pour into individual glasses, our Surface White Wine glasses are perfect, and garnish with a grating of nutmeg. Alternatively serve hot in heatproof glasses.