Serves a party of 10

eggnog cocktail in two glasses arranged


  • 1 ltr skimmed or semi-skimmed milk

  • 2 vanilla pods, split in half and seeds scraped out

  • 3 cinnamon sticks, or 1 tsp of ground cinnamon

  • 3 -6 cloves (optional)

  • 1 tsp of fresh grated nutmeg, plus more later to sprinkle on top

  • 6 eggs separated - if you don't fancy eating raw egg whites, save the whites for TOMORROW!

  • 200g golden caster sugar 

  • 250g of golden rum, dark rum or rich bourbon


  • In a large saucepan, heat the milk, vanilla pod and seeds and all the spices until the milk is scalding and foamy, but not boiling. Watch it so it doesn't boil over but allow it all to infuse together for five minutes.

  • Meanwhile, beat the egg yolks and sugar in a large bowl until it forms fluffy ribbons. 

  • Take the pan off the heat, fish out the vanilla pods and cinnamon sticks and while whisking, pour the hot spicy milk over the eggs and sugar. Whisk continuously or you'll get scrambled sugar eggs. Rank. 

  • Pour the mix back into the saucepan and over a medium high heat, whisk until the eggnog thickens and becomes smooth and creamy.

  • Pour into a big jug and allow to cool.

  • Whisk in the rum or bourbon and refrigerate.

  • When you want to serve, beat the egg whites until they form fluffy peaks and then fold into the eggnog. 

  • Serve with a fresh grating of nutmeg on top, ideally in the reindeer shaped glasses from National Lampoons Christmas Vacation.