Inspired by preparing eggnog for his Grandfather on his birthday, which happened to fall on Boxing Day, this eggnog recipe from cocktail whizz Matt Whiley makes a nostalgic treat for the festive season. Bear in mind that this recipe contains raw egg yolk. For more cocktails see our collection.
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
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To begin, add 2 cloves, 1 star anise , a good grind of nutmeg and a little cinnamon to the water in a small saucepan. Bring to a very gentle simmer for 10 minutes, then remove from the heat and allow to cool. Pass through a fine strainer and set aside
1 star anise
150ml of water
Whisk the infused water with all of the other ingredients until you achieve a nice silky texture, then pour into a clean, sterilised bottle and refrigerate until completely chilled
18 egg yolks
300ml of corn whisky
100ml of sugar syrup
Once ready to serve, remove from the fridge, shake and serve 60ml of the eggnog per person. Finish each glass with a small pinch of nutmeg
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