Grandpa’s eggnog

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.

First published in 2016





  • Fine strainer


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
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
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
First published in 2016

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.

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