I’m British and we don’t really drink egg nog here. It always seems to surprise my American friends that it just isn’t part of our Christmas celebrations. But growing up watching American Christmas movies, I was always fascinated by this festive US staple.
As a child I thought egg nog was some kind of spiced, warm milk – I was so wrong! First of all egg nog is served chilled and the only spice involved is the nutmeg you sprinkle on top. In terms of flavour, it’s closest to Baileys or Irish cream, but it’s has so many more flavour notes and making it yourself will fill.your home with the most incredible smell!
Once tasted I was hooked. But there’s just one problem – I have a dairy sensitivity. I’m not allergic to milk but end up with a swollen tummy if I have more than a couple of teaspoons – not good when you’re trying to squeeze into your Christmas day frock! So here is my dairy free version.
You Will Need
600ml unsweetened almond milk
100ml double cream alternative such as Elmlea
Pinch of ground nutmeg per glass
3 medium eggs
100g caster sugar
100ml dark rum
1/2 teaspoon vanilla extract
- Separate the egg yolks and set aside the whites for later
- In a large bowl, whisk together the yolks and the sugar until pale, creamy and smooth
- Gently warm the almond milk but don’t bring to the boil
- You may need an extra pair of hands for the next part! While whisking the egg yolk mix, pour over about a quarter of the warm milk
- Continue to whisk until fully combined
- Add half of what’s left of the milk and whisk it in. Add the remaining milk and whisk. The mixture will become very frothy!
- Now return the whole yolky, milky mixture to the pan. It will be very frothy
- Heat gently, stirring all the time with a wooden spoon
- When the mixture has thickened slightly, remove from the heat and allow to cool completely
- Whisk the egg whites until they form stiff peaks
- In another bowl whisk the cream alternative until it forms stiff peaks
- Once the egg-milk mixture is cool, add the vanilla and rum
- Now add the whipped cream and fold in at first. This takes a little while and can look like it’s curdling but keep going and switch to a hand whisk once it’s incorporated
- Add the egg whites and again, begin by folding in and then use a hand whisk to finish
- Chill until you’re ready to use
- To serve, pour into a glass and sprinkle with ground nutmeg
Try not to drink it all at once. This recipe.should make around six glasses but of course that depends on the size of the glass 😂
Love Rachel ❤️