Chilled egg-nog


  • 6 eggs
  • 1 cup sugar
  • 1/2 teaspoon vanila extract
  • 300ml dark rum or brandy
  • 2 cups cream
  • 2 cups milk
  • nutmeg, freshly grated


This recipe can be prepared in advance, but will need to be re-whisked before serving to ensure the ingredients haven't separated and it has a light consistency.

If you'd prefer to make a traditional warmed egg-nog, heat the rum, cream and milk until it just reaches a simmer, then immediately remove from heat. Whisk into the eggs and sugar mixture, being sure not to let the eggs 'cook' or curdle in the hot liquid.


Whisk the eggs, sugar and vanilla until light and frothy and sugar has dissolved (use electric beaters if you have them)
Stir in the rum or brandy, then using a wire whisk, beat in the cream and milk until fully mixed and light. Place in fridge until very cold.
To serve, re-whisk to ensure the mix is light and airy. Pour into tall glasses, and grate or sprinkle a light dusting of nutmeg over the top of each.

This recipe appeared in the post A colonial Christmas on December 19, 2013.

Have you tried this recipe?

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