Posted by: braddenvillage | October 26, 2010

Waitrose Traditional American Eggnog Recipe

Traditional American Eggnog recipe

Eggnog is essential to Christmas celebrations in the USA and – whew! – is it potent. It’s like a frothy, dry Baileys, though of course you can sweeten it up by adding more sugar. Although eggnog can be made in advance (and stored in the fridge), it should be served within 24 hours as it contains raw egg. This also means that it is unsuitable for pregnant women (even if they don’t mind the booze), the elderly and infirm. This assumes you won’t be offering it to children anyway.

Preparation time : 20 minutes

Serves: 6


2 large eggs, separated
50–75g caster sugar
100ml rum or bourbon
200ml full-cream milk
150ml whipping cream
Freshly grated nutmeg, to serve


  1. Whisk the egg yolks and caster sugar for a few minutes with an electric whisk until pale, light and fluffy. Gradually whisk in the rum or bourbon a little at a time, then whisk in the milk. The mixture will separate over time, so it may need to be whisked again.
  2. In a separate bowl, whisk the egg whites until they form soft peaks. Fold the boozy egg mixture into the whites, slurp by slurp. Finally, whip the cream until it just holds its shape and fold that into the mixture as well.
  3. Ladle into punch glasses and serve with a dusting of nutmeg.

Click here to go to Waitrose website

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