John-Anthony Chalker of Belle’s Diner shows us how to make eggnog, with an Australian twist.
Christmas time is here again and for our Northern Hemisphere kin that spells a time for kissing under the mistletoe, carols in the street and getting down and dirty with a cold glass of spicy eggnog.
As the name suggests, eggnog is an egg-based punch that is laced with a hefty glug of rich booze ranging from bourbon, rye whiskey, cognac or even sherry (basically whatever you can get your hands on), spices and mixed with cream and milk to add body. It’s even rumoured to be Dianne Keaton’s favourite yuletide tipple – probably because of its beige colouring! But most importantly, eggnog is sure to get any boring office party started.
At Belle’s Diner, we have added an Australian twist to the classic. We swap half the cream for condensed milk (just so we can lick the tin), along with local sweet vermouth Maidenii (produced just outside Bendigo), which gives the eggnog a hint of native botanicals such as strawberry gum and wattle.
Best served chilled with a slice of glazed ham and your naughty nana by your side.
Serves 25–30 naughty nanas.
12 free-range organic eggs (separated)
1 ½ cups of caster sugar
1L full cream milk
1L thickened cream
500ml condensed milk
freshly grated nutmeg to taste
750ml Makers Mark bourbon
500ml Hennessy VS
125ml Maidenii sweet vermouth
In the biggest bowl you can find, beat egg yolks until a pale yellow and thick. Bit by bit, add in the caster sugar to the yolks.
Once the sugar has dissolved into the yolks, beat in the milk, condensed milk and ½ of the cream.
In a separate bowl, beat egg white until they form soft peaks. Gently fold into the rest of the mixture. In the same bowl, whip the remaining cream and fold into the rest of the mixture.
Add the alcohol by gently folding into the mix. It will look like it is separated, but be patient, as it will bind together.
Serve neat and garnish with grated nutmeg. Enjoy.