Raise a glass to festive cheer this Christmas with a locally-inspired rendition of one of the festive season’s best sippers: Amarula eggnog.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
5 eggs, separated
½ cup sugar
2½ cups milk
½ cup double cream
1 cinnamon stick
1 star anise pod
½ tsp mixed spice
⅓  cup Amarula Cream
3 tbsp brandy
1 tsp vanilla essence
1 cup whipped cream
2 tsp cinnamon
Festive sugar cookies, to serve

METHOD
1. Beat the egg yolks and sugar together until thick and creamy.
2. Add the milk, double cream, cinnamon stick, star anise pod and mixed spice to a pot over medium heat. Bring to the boil and immediately remove from the heat to cool slightly.
3. Remove the cinnamon stick and star anise pod, then slowly drizzle the milk into the egg mixture, whisking continuously.
4. Whisk in the Amarula, brandy and vanilla. Cover and refrigerate for about 1 hour, until cold.
5. Just before serving, beat the egg whites until soft peaks form and fold them through the chilled eggnog.
6. Divide the Amarula eggnog into glasses and top with whipped cream and a sprinkling of cinnamon. Serve with sugar cookies on the side.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebtritz // HMimages.co.za

And for the little ones? Whip up a child-friendly eggnog by heat some store-bought custard with the spices, allow to cool and whisk in whipped cream. Or you can try our gingerbread Horlicks topped with home-made meringue.

The post South African inspired Amarula eggnog appeared first on MyKitchen.

We are back to a traditional eggnog recipe with this one, raw egg and all. Although raw eggs have no negative health implications, many people don’t like the taste. In our recipe, we mostly use the whipped egg whites for that lovely texture this jolly drink is known for. So if you aren’t into that as an option, feel free to swap them out for unsweetened whipped cream.

SERVES 8 // COOKING TIME 20 mins, plus overnight

INGREDIENTS
750 ml milk
250 ml thick cream
3 cinnamon sticks
1 vanilla pod, seeds only
1 tsp nutmeg, extra to garnish
5 eggs, separated
130g sugar
180 ml dark rum or bourbon

METHOD
1. In a pot, combine milk, cream, cinnamon, vanilla seeds and nutmeg. Bring to the boil over medium heat. Take off the heat.
2. Beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. (Save the egg whites for later.)
3. Add the milk mixture slowly, whisking until  it is smooth. Add rum or bourbon.
4. Pop in the fridge overnight for the flavour to develop. It will keep for up to 3 days.
5. Before serving, beat the egg whites until soft peaks. Fold into the eggnog until combined.
6. Sprinkle with extra nutmeg.

The post A traditional eggnog appeared first on MyKitchen.