Egg Nog

Egg Nog

Egg Nog

This is one of those drinks that I have always wanted to make. It’s not that Christmas wouldn’t be Christmas with out it, but until I had made my own and sipped from its delicious alcoholic creaminess I knew I wouldn’t be happy. So I coerced an American friend to provide me with her family recipe, and this is it. Let me also tell you that this is brazen in its alcoholic lure. You can change out the levels of rum and whiskey, but try it like this first and then make your own version. Have a cool yule.

  • Beat 4 eggs yokes with 1/4 cup (110gms) sugar
  • add one cup (275mls) rum
  • add one cup (275mls) whiskey
  • Stir in 2 cups milk
  • Stir in 1c cream


  • 4 egg whites beaten with ¼ cup of sugar
  • Fold into egg yolk mixture
  • Sprinkle with nutmeg




About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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2 Responses to Egg Nog

  1. Pingback: Egg Nog | gluadys' cookbooks

  2. Pingback: Christmas Notes | Cooking At Zero Degrees

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