Grandpa’s eggnog

Lee Westcott

Cocktail
medium
14
25 minutes

PT25M

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

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2 cloves
1 star anise
nutmeg
cinnamon
150ml of water
18 egg yolks
300ml of corn whisky
100ml of sugar syrup

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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

2 cloves
1 star anise
nutmeg
cinnamon
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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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.