Sandle Family Egg Nog Recipe
Rich, creamy and nostalgic, this Egg Nog recipe has been a festive favourite in the Sandle family for generations. Made with Otaika Valley Free Range Eggs, it celebrates a perfect combination of simple ingredients - fresh eggs, gentle spices and time-honoured technique. Perfect for Christmas gatherings, this classic Egg Nog can be enjoyed as is or finished with a splash of bourbon, rum or brandy for an adults-only indulgence. Merry Christmas!
4 Otaika Valley Free Range Eggs
½ cup golden sugar (or standard white sugar)
2 cups homogenised milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
(Add 2 tablespoons of bourbon, rum or brandy for an adults-only version)
INGREDIENTS
In a large bowl, whisk or beat egg yolks until they are light in colour. Slowly add sugar, beating after each addition, until fluffy.
Combine milk, cloves and cinnamon in a saucepan. Slowly heat until the mixture is hot but not boiling.
Temper the eggs by slowly adding half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan.
Cook on medium heat stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. Don’t allow the mixture to boil or it will curdle.
Remove from the heat and stir in the cream. Strain the mixture to remove the cloves and let it cool for one hour.
Mix in the vanilla extract and nutmeg (an alcohol if using). Chill.
Garnish with grated nutmeg before serving.
