Scottish Eggnog

AT A GLANCE

  • Serves 8 people

"Eggnog is a northern-hemisphere Christmas classic," says Philips. "This version should be served ice-cold, straight from the fridge. Beat the eggs and sugar well to achieve a light, frothy mix."

  • 8 large eggs
  • 30 gm caster sugar
  • 1 tsp cinnamon finely grated on a microplane, plus extra to serve
  • 80 ml espresso-strength coffee, chilled
  • 5 ml vanilla extract
  • 200 ml blended Scotch whisky
  • 300 ml milk
01   Whisk eggs and sugar in a bowl using electric beaters until slightly thickened and frothy (4-6 minutes). Add remaining ingredients and whisk to combine, then refrigerate to chill (1-2 hours). Serve eggnog well-chilled with extra cinnamon grated over to taste.

Topics:

COCKTAILS, WHISKY, SUMMER, VANILLA, CINNAMON, DRINKS, EGGS, CHRISTMAS, COFFEE, MILK

Recipe:

TIM PHILIPS, BULLETIN PLACE, SYDNEY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

FEATURED IN

Dec 2014

Dec 2014

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