No one does retro recipes like chef and restauranteur Mark Hix. Remember eggnog? Mark does. Here is his and cocktail guru Nick Strangeway’s brill recipe.
‘You know how I love to revive an old recipe, and I think it’s time to celebrate this classic Christmas drink. The warmth of the alcohol and the sprinkling of cinnamon and nutmeg makes this Christmas in a glass. This is a proper version of eggnog made with Clarence Court eggs (I always use Clarence Court as they’re packed with flavour), Julian Temperley’s Somerset cider brandy, Rum and Madeira.
Serves 4-6
Ingredients:
3 eggs, Clarence Court Burford Browns, separated.
75g caster sugar
450ml full fat milk
150ml double cream
75ml somerset cider brandy
75ml rum
25ml madiera
a pinch of ground cinnamon
a pinch of ground nutmeg
Beat the egg yolks with half of the sugar with an electric or hand whisk for 2-3 minutes until light and frothy then add the milk, cream, alcohol and half of the spices until well mixed.
In a clean bowl with an electric or hand whisk, beat the egg whites and the rest of the sugar until fairly stiff then fold into the egg yolk and alcohol mixture. Serve in tumblers or mugs and scatter on the rest of the spices.’
