Use Your Noggin

Christmas is well on its way and I have been feeling rather festive. For me, Christmas is all about spending time with family, eating lots of food and indulging in some drinking! So when I was challenged by Waitrose to create an Eggnog recipe, I was excited to get inventing:

I didn’t know Eggnog actually originated in East Anglia, where I live, so I was excited to bring Eggnog back to its birthplace and put my own stamp on it. For a drink to be called Eggnog, it needs to include cream, sugar, eggs, an alcoholic spirit and spice. I wanted to put my own twist on traditional Eggnog by changing the spirit from spiced rum or brandy to whisky, and I couldn’t resist adding a unique Waitrose twist with my choice of spice.

For two glasses (alcohol is for sharing!)
Two eggs, separated
1oz caster sugar
Splash of whisky
4 fl oz milk
2 fl oz double cream
Waitrose Signature Spice, to garnish

1. Place the egg whites into a large bowl and whisk until stiff peaks form.

2. In a separate bowl, whisk together the egg yolks, sugar, whisky, milk and cream, until pale and slightly thickened.

3. Transfer the mixture to a pan and cook over a low heat, stirring occasionally, until the mixture is thick and creamy.

4. Remove from heat and fold in half the egg whites until well combined. Add the second half of egg whites.

5. Divide between two glasses and dust with Waitrose Signature Spice.

My verdict on Eggnog? It’s basically an alcoholic pudding and I love that! I thought the addition of whisky rather than the more traditional brandy or rum gave the drink a smoky taste and I love the addition of the Waitrose Signature Spice. I raved about the Signature Spice when I visited the Waitrose Christmas Press Day in the Summer and it works so well in so many different ways. I’ve used it in scones for a Christmas twist, shortbread and, of course, this Eggnog recipe.

What is your favourite Christmas drink?