This holiday season, Rob Krawczyk Head Chef at Brabazon Restaurant, wishes to share his rich velvety eggnog recipe with you, the perfect seasonal treat.
How To Make Homemade Eggnog
From holiday parties to time spent huddled next to the fire, eggnog reminds us that the holidays are finally here. So this season, lets enjoy our eggnog the old fashioned way - homemade with real eggs.
When made fresh at home, there are few drinks that offer such an indulgent sense of occasion yet is so simple to make. As long as you have eggs, sugar, milk, cream, nutmeg and your choice of ‘poison’, you can have eggnog any time curbing those festive cravings. Rob’s favourite tipple for this brew tried and tested in Brabazon Restaurant kitchen is Whiskey.
Here’s a step to step guide to eggnog bliss. Let the happy holidays commence!
12 Large Egg Yolks
240ml Chilled Cream
In a pan, whisk the milk and sugar over a medium heat until the sugar is dissolved, this usually takes 1-2 mins. In a larger bowl whisk the egg yolks. Pour the hot milk/sugar mixture onto the egg yolks, in a slow and steady stream whilst whisking constantly.
Return the mixture to the pan. Cook over a medium to low heat, stirring often until the mixture is thick enough to coat the back of a spoon, to not allow to simmer.
Quickly strain into a bowl, and stir in the whiskey and cream. Allow to cool completely. Chill in the Fridge.
Serve, topped with freshly grated nutmeg.