Egg Nog Recipe Scottish Style

This classic holiday beverage is sinfully rich, thick, and delicious. My recipe uses rum extract, but many folks prefer to spike their eggnog with the real thing. The recipe makes 2-3 servings; to serve a crowd you can multiply it, make it through the chilling stage, and then quickly finish it by adding the extract (or rum), whipped cream, and nutmeg.

2 eggs
1/4 c sugar
Dash salt
2 c milk
1 tsp rum extract
1/2 c whipping cream, beaten until stiff
Nutmeg

Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook, stirring frequently, until mixture barely coats a metal spoon. Chill.

Stir in extract. Fold in stiffly beaten whipping cream. Pour immediately into glasses and add a dash of nutmeg.

You can also add a little bit of whisky to the mix but not too much. The excess may knock you out for three days.




Photo Courtesy of Black & White Scotch Whisky. Please drink responsibly. Happy Holidays.