’Tis the season for eggnog! The sweet and creamy holiday beverage has been a beloved tradition, especially in America, Europe and Australia. Rich and velvety, the blend of milk, cream, sugar, eggs and spices, makes eggnog a delicious and comforting treat that's sure to put you in the holiday mood. Whether you like it classic and traditional, or with a twist, My Kolkata has you covered as top chefs Shaun Kenworthy, Dyuti Banerjee and Oindrila Bala share their eggnog recipes. From traditional to innovative, these recipes are sure to delight you and your guests.
Getting rich and heavy with chef Shaun Kenworthy
This recipe for eggnog by the chef is deliciously rich as only heavy cream is used TT Archives/Shutterstock
Star chef Shaun Kenworthy remembers that eggnog was a must for Christmas while growing up. In a previous column for My Kolkata, the chef writes, “Christmas just wouldn’t be Christmas for my grandmas and aunts if there weren’t a glass or two of eggnog floating around after lunch on Christmas Day with the mince pies...” This recipe for eggnog by the chef is deliciously rich as only heavy cream is used.
Ingredients
- Heavy cream (Tetrapak): 1 litre
- Fresh egg yolks: 6
- Castor sugar: 150g
- Whisky, brandy or rum: 400ml
Method
- Begin with boiling the cream
- While you’re waiting for it to come to a boil, whisk six fresh egg yolks in a bowl with 150g caster sugar until pale yellow and thick — best done with an electric hand-held mixer
- Once the milk and cream have come to a boil, slowly pour it over your egg yolks and sugar
- Whisk continuously, then allow it to sit and become tepid before adding 400ml of whisky, brandy, rum or a mixture of whatever you like
- Finely grate in half of a whole nutmeg or to taste
- Pour the mixture into bottles with screw caps of stoppers and store in the fridge for up to a month
- To serve, pour into small glasses at room temperature and grate over a little more nutmeg
A Kolkata twist by chef Dyuti Banerjee
Dyuti Banerjee puts a Kolkata spin to the eggnog
When asked by My Kolkata for a unique eggnog recipe, Dyuti Banerjee said she didn’t want to meddle with the flavours of the eggnog. “I wanted to elevate some of the notes with some surprise element, so I chose Bandel cheese and dark chocolate. With an umami flavour only akin to bacon, and the sharp saltiness underlying the crumbly softness, I personally find this one of the most versatile ingredients, and pairing it in dessert combinations gives me a kick like no other!.”
Ingredients (Serves 1)
For the eggnog:
- Egg yolks: 2
- Milk: 1 cup
- Icing sugar: 1/4 cup
- Heavy cream: 1/4 cup
- Cinnamon powder: 1/2 tsp, or to taste
- Nutmeg powder: 1/2 tsp, plus 1/8 tsp for garnish
- Clove powder: 1/8 tsp
- Vanilla essence: 1/4 tsp
- Dark rum: 1/4 cup or to taste
For the glass rim:
- Dark chocolate, chopped: 20g
- Smoked Bandel cheese: soaked in lukewarm water and crumbled
Method
For the glass rim:
- Melt the chocolate in the microwave for 20-30 seconds, or over a double boiler on the stove
- Rim any wide-mouthed glass with the melted chocolate
- Roll the glass in the crumbled Bandel cheese lightly to coat the chocolate with bits of snowy smoky Bandel cheese
- Refrigerate the glass while the eggnog is done
For the eggnog:
- Boil the milk in a saucepan with the dry spices
- Beat the egg yolks
- Add the icing sugar gradually, and continue beating, till the egg turns a pale shade of yellow
- Add the hot milk mixture to the eggs gradually, making sure to continuously whisk lightly, to temper the eggs without getting them cooked
- Once almost all the milk has been incorporated into the eggs, transfer the whole mixture back into the saucepan
- Cook on low to medium heat, till the custard is thick enough to coat the back of a spoon
- Add the vanilla extract
- Pour the warm eggnog into the rimmed glass, add in the rum, and sprinkle the top with the rest of the nutmeg
- Stir and sip your Bandel Cheese and Chocolate Rimmed Old-School
Eggless eggnog by chef Oindrila Bala
Chef Oindrila Bala wants vegetarians to also enjoy the warmth of eggnog
Chef Oindrila Bala wanted vegetarians to also enjoy the warmth and sweetness of eggnog this season. “With Christmas just around the corner, I thought this is the best time to share a classic Eggnog recipe. This drink, spiked with rum and redolent with spices like nutmeg, has a very unique flavour. Though eggnog is traditionally made with eggs, I made an eggless version that tastes as nice as the ones with eggs!” The chef also said that the eggless version is easier to make since there is always a chance of the eggs splitting during whisking.
Ingredients
• Milk: 2 cups
• Cream: ½ cup
• Sugar: ¼ cup
• Vanilla extract: 2 tsp
• Ground nutmeg: ¼ tsp
• Ground cinnamon:¼ tsp
• Cornflour, mixed with 1 tbsp water: 1 tsp
• Rum: ¼ cup (60ml)
Method
- In a saucepan, combine milk, cream, sugar, vanilla, grated nutmeg, and cinnamon. Bring to a gentle boil over medium heat
- Stir in the cornflour slurry and cook until the mixture thickens slightly
- Remove from heat and let it cool for a few minutes
- Stir in the rum
- Strain the mixture to remove any lumps, then chill thoroughly
- Serve cold, garnished with whipped cream, a cinnamon stick, and a dash of grated nutmeg
