Grandpa’s eggnog
by Lee Westcott
Item 1 of 1
- medium
- 14
- 25 minutes
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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.
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Ingredients
Metric
Imperial
- 2 cloves
- 1 star anise
- nutmeg
- cinnamon
- 150ml of water
- 18 egg yolks
- 300ml of corn whisky
- 100ml of sugar syrup
SAVE RECIPE
Equipment
- Fine strainer
Method
1
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
- 2 cloves
- 1 star anise
- nutmeg
- cinnamon
- 150ml of water
2
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
3
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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