Try Nana’s Eggnogg Recipe courtesy of Bud’s Tavern Husky

What is Eggnogg? And why do we associate this spicy, eggy, creamy beverage with Christmas?

There is no definitive answer but one line of historical thought is that the luxe ingredients were combined into a toast once a year to usher in prosperity in medieval England.

Chef Kyle De Moor and proprietor Scott Mileto at Bud’s Tavern in Huskisson have dredged their family recipe books to create and share this flavoursome modern version. Serve it chilled over ice, or add a shot of espresso to make it an Eggnogg Latte.

Add a shot of espresso to Nana’s recipe to make Eggnogg Latte. Photo: Daniela Baumann Adobe Stock

Nana’s Eggnogg

700ml Cream
2 tsp Vanilla extract or 2 Vanilla pods scraped
1 ½ tsp Ground Ginger
1 ½ tsp Nutmeg
1 tsp Ground Cinnamon
¼ tsp Ground Cloves
5 Egg yolks
200gm Caster Sugar
350ml Double Cream or Thickened Cream
100ml Cognac or Spiced Rum ( opintional)
Method:
Add milk, vanilla extract or scraped vanilla pods and ground spices into a
medium size pot, stir together place over medium heat. Bring just to the boil and
turn off let sit for 5-10min to infuse.
Using a kitchen aid mixer or electric beaters, out egg yolks and sugar into large
bowl whip until pale and thick.
Pour in a little of the warn infused milked and whisk into egg mixture to temper.
Continue to add milk in slow while continuously whisking until all has been
incorporated.
Transfer mixture into a clean medium size pot and gently cook over medium
heat until thickened, be careful not to boil while continuously stirring with
rubber spatula or the eggs may curdle. Once mixture has thickened remove from
heat stir in double or thickened cream and cognac or spiced rum ( if using).
Pour into container allow to cool slightly before chilling in fridge until ready to
serve.
To serve pour into glasses and garnish with freshly grated nutmeg (ice optional).