Honey egg-nog is a traditional Christmas drink. We gave it a twist by including honey in our recipe. This egg-nog is not cooked so you can use your best honey in it. If you wish to make it non-alcoholic so your kids can enjoy this recipe as well, you can just leave the rum out and add a little extra honey or half a teaspoon of vanilla extract. For an alternative version, place a few berries or other fruit in the bottom of each glass before adding the egg-nog. Top it off wit cocoa powder.
Note: recipes using raw egg should be avoided by infants, the elderly, pregnant woman and other vulnerable groups.
This recipe serves 4.
- 2 large eggs, seperated.
- 50 g (2 tbsp) unrefined caster (superfine) sugar.
- 3 tbsp of honey.
- 200 ml (3/4 cup) whole milk.
- 100 ml (1/3 cup) dark rum or Madeira.
- 175 ml whipping cream
- 1/2 tsp freshy grated nutmeg, to dust.
- To serve: 8 – 12 sponge fingers.
How to prepare
- In a large bowl whisk the egg yolks with the sugar until pale and light. Add the honey and whisk again until fluffy.
- Stir the milk in a jug with the rum or Madeira, and gradually whisk the liquid into the egg yolk mixture.
- In another large bowl whisk the egg whites until stiff and fold these into the egg yolk mixture.
- Whisk the cream in a large bowl until the soft peak stage and fold it into the egg mixture.
- Spoon the egg-nog into 4 glasses, grate over a little fresh nutmeg and serve immediately with sponge fingers for dipping.