Egg Nog

A perfect Christmas drink. Great with cinnamon or nutmeg.


1 litre whole milk

170g Crème Anglaise

5 egg whites

Ground cinnamon and nutmeg

This recipe uses the following Essential Cuisine products:


  1. Mix 50ml milk with the Crème Anglaise, a pinch of ground nutmeg and cinnamon
  2. Bring the rest of the milk to the boil. Pour half the milk onto the base mix and whisk until all dissolved. Pour back into the milk and return to the heat.
  3. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon. Pour into a heat proof container and leave in the fridge overnight.
  4. When about to serve, whisk the egg whites (must be good quality eggs as they are served raw.)
  5. Gently fold the egg whites in to the Crème Anglaise. Pour into latte glasses and sprinkle with cinnamon