It's beginning to look a lot like Christmas...
Get into the spirit with Otaika Valley as we try a traditional European Yuletide treat. This delicious eggnog is created by Delaney Mes using our free range eggs.
Prep time: 1:30 hours / Serves 12
For the spiced rum:
- 250ml rum or brandy (250ml is needed for the recipe, but this amount of spice will take up to 500ml alcohol)
- 1 whole nutmeg
- 1 cinnamon stick
- ½ vanilla bean pod
- A few cloves
For the eggnog:
3 Otaika Valley eggs (room temperature)
250ml spiced rum (see above)
80g caster sugar
450ml cream (make sure it’s chilled cold)
1 nutmeg, freshly grated, to garnish
You can make the spiced rum a few days in advance before making the eggnog, but if you choose to make this on the same day, give the spices about an hour to infuse.
Place the rum in a bottle or jar, and add the cinnamon stick, a generous grating of nutmeg, the vanilla pod, and a few cloves. Leave to infuse until you’re ready to make the eggnog. Strain through a tea strainer or muslin before serving.
To make the eggnog, separate the eggs. Whisk the yolks with 40g of the sugar until thick and pale.
Whisk in the strained rum and cream and mix until well combined. Note: you can make this part of the mixture a few hours in advance until you’re ready to serve: just store in the fridge.
In a separate bowl, whisk the egg whites with the remaining 40g of sugar. Beat until soft peaks form. Fold into the rum mixture, then pour into glasses or mugs. Serve immediately, with a fresh grating of nutmeg on top.
This recipe was a collaboration with Delaney Mes.