Jamie Oliver’s eggnog – creamy, yet light, with a hint of warm spice, a dash of rum, and just the right amount of sweetness, this is the perfect holiday drink to sip by the fireplace.
The rain comes down in a steady, soothing rhythm, the sound of crackling fire the only other noise in the house. It’s one of those rare, quiet moments that I cherish, and I wish I could cuddle by the fireplace, with a cup of coffee and a good book in hand, and stop to exist for the rest of the world, at least for a few precious moments. Only, instead of coffee, I’m clutching a glass of freshly chilled homemade eggnog, and rather than getting lost in a good book, I just enjoy the brief respite, and breathe in the aroma of cinnamon, mingling with nutmeg, vanilla, and rum.
I didn’t grow up drinking eggnog at Christmas, nor had I heard of it before I came to the U.S. It wasn’t ‘love at first gulp’ for me either, as I found it cloyingly sweet, and too thick for my taste. It wasn’t until it dawned on me, that eggnog is almost like melted vanilla ice cream, spiked with rum, and warm spices, that I began to embrace it more enthusiastically, and over time, as I tried different versions, and tweaked and adjusted the recipes, I learned to love it.
An early version of this drink dates back to medieval England, where monks used to drink hot ale mixed with curdled milk and figs (yikes!). Over time, eggs were added, and ale was replaced with sherry. The beverage however was mostly reserved for the rich, since those were rare commodities at the time. The drink as we know it today was reinvented, and gained popularity with the establishment of the early English colonies on American soil. The abundance of eggs and milk, and cheap rum from the Caribbean, made this accessible to the masses, and due to its indulgent nature, it soon became the traditional drink around Christmas.
I’ve tried various recipes – from more traditional ones, to vegan, to variations like coquito (made with coconut milk) which is popular in the Caribbean. The recipe that I love the most, and which I am sharing today, is slightly adapted from Jamie Oliver’s version. It’s the best eggnog in the world, in his own words. It really is. I absolutely love what Jamie Oliver does here, that not many recipes call for. The trick he uses to fluff up the eggnog, is whipped egg whites. Just before you serve the beverage, you fold whipped egg whites into it, which creates an airy, cloud-like texture that simultaneously makes it creamy, and lightens it. Genius!
A cross between a dessert and a drink, eggnog should be served well chilled, in small doses, showered with freshly-grated nutmeg, and preferably shared with a few good friends. For a lovely twist, you may try adding a teaspoon of good quality instant coffee in your eggnog. My next eggnog exploration would be a chocolate version. Mmm…
So cheers, to all of you my friends, far and near! I hope you have a very cozy holiday season, spent in the company of loved ones!
Creamy, yet light, with a hint of warm spice, a dash of rum, and just the right amount of sweetness, this is the perfect holiday drink.
- 1 1/3 cups regular milk (2 % is ok)
- 1/2 cup whipping cream
- 2 large eggs, separated
- 2 cinnamon sticks, or 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg, plus more for garnish
- 1/2 vanilla pod, seeds scraped (or 2 tsp vanilla extract)
- 2 Tbs (30 g) white sugar
- 2 Tbs Bacardi dark rum (or brandy / bourbon)
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Mix the milk, cream, vanilla, cinnamon and nutmeg in a pot and bring to a simmer. Turn off the heat, and let it seep until it cools down a bit. Remove the vanilla pod and cinnamon sticks (if using).
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Beat the egg yolks with the sugar until pale yellow, and fluffy.
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Add the cooled milk into the egg mixture, stirring well until fully incorporated.
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Add the rum, stir and taste. Adjust the sugar and rum if needed, and place in the fridge to chill for at least 3-4 hours, and preferably overnight.
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Before serving, whip the reserved egg whites until soft peaks form, and carefully fold them into the eggnog. Serve in small glasses with a dusting of freshly-grated nutmeg (or cinnamon).
