Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Veganuary
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Diets
Cakes and Baking
Occasions
Cuisine
Veganuary
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Grandpa’s eggnog

by
Lee Westcott
Grandpa’s eggnog

PT25M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Equipment

  • Fine strainer

Method

print 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
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
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
Share recipe
Lee Westcott
Lee Westcott

After formative years with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea, Lee Westcott rose to fame at The Typing Room before launching Pensons – a beautiful restaurant with rooms on the Netherwood Estate in Worcestershire.

You may also like

Grandpa’s eggnog
Christmas dinner party recipes
Recipe Collection
Whisky cocktail
Recipe Collection
Egg recipes
Egg
Recipe Collection
Cacao crazy: the chicken eggs that taste of chocolate
by Great British Chefs
5 ways to cook with whisky on Burns Night
by Katie Smith
Whisky and ginger: the perfect combination
by Great British Chefs
Whisky and ginger cocktail
by The Kitchen with Great British Chefs
Wee drams: our top five whiskies for Burns Night
by Rich Woods
Hot buttered whisky
by Lee Westcott
Mince pie Manhattan
by Marcus Wareing
Lee Westcott
Chef Profile
Log cabin brace up
by Marcus Wareing
Return of the mac
by Vivek Singh
Cocktail recipes
Recipe Collection
Vodka cocktail
Recipe Collection
Rum cocktail
Recipe Collection
Gin cocktail
Recipe Collection
Tonka bean sour
by Anna Hansen
Prosecco cocktail
Recipe Collection
Port cocktail
Recipe Collection
New Year's Eve
Recipe Collection
Whiskey sours
by Daniel Clifford
Salad of wild mushrooms and slow cooked duck egg
by Russell Brown
Slow-cooked duck egg with peas, mousserons, Chardonnay vinegar and smoked bacon
by Steve Groves
6 simple cocktails to make at home
by Great British Chefs
Spiced festive brine for turkey or pork
by The Kitchen with Great British Chefs
Hot toddy
by Adam Simmonds
Brigadieros da Escocia (chocolate truffles)
by Marcello Tully
Cocktail and canapé matching with Grain Store
by Great British Chefs
Taste test: the best premixed cocktails for Christmas 2018
by Great British Chefs
A guide to barbecued and smoked cocktails
by Nancy Anne Harbord
In the mix: Valentine's Day cocktails
by Rich Woods
In the mix: the mighty Negroni
by Rich Woods
In the mix: is virgin the new vegetarian?
by Rich Woods
Interview with bartender Matt Whiley
by Ella Timney
Quail egg recipes
Recipe Collection
Duck egg, black pudding and sourdough crumbs with Le Gruyère AOP 'Reserve'
by Food Urchin
Duck egg recipes
Recipe Collection
Whisky and chocolate cremeux with whisky ice cream, coffee and caramel
by Geoffrey Smeddle
Sourdough crispbreads with beetroot pickled eggs and dill and caper yoghurt
by Louise Robinson
Curried pickled eggs
by The Kitchen with Great British Chefs
Beetroot pickled eggs
by The Kitchen with Great British Chefs
Egg
Egg
Recipe Collection
Italian cocktail
Recipe Collection
Aperitivo: 5 Italian cocktails perfect for summer
by Great Italian Chefs
How to smoke cocktail glasses
How to beat an egg
How to cook eggs
How to whisk egg whites
How to whisk egg whites for kids

NAVIGATE

Home > Recipes > Egg

© Great British Chefs 2020