Eggnog recipe and eggnog latte recipe

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Eggnog, which is historically known as a milk punch or an egg milk punch when alcohol is added, is a rich, chilled and sweetened drink. It is a traditional festive drink that dates back hundreds of years and can be enjoyed with alcohol, or as a latte. Here’s how to make traditional eggnog, and eggnog lattes. 

This traditional Christmas drink uses eight ingredients, including egg yolks and brandy, although rum can be used if preferred. 

Tesco’s recipe serves six to eight and takes 10 minutes to prepare, 10 minutes to cook, plus some time for chilling. 

It has been awarded five out of five stars with 310 people rating the recipe online. 


Three egg yolks
75g golden caster sugar
800ml whole milk
One tsp vanilla extract or one vanilla pod split and seeds scraped
Two cinnamon sticks, plus extra to serve
150ml rum or brandy
200ml (1/3 pint) whipping cream
A pinch of ground cinnamon or freshly grated nutmeg, to serve


1. Whisk together the egg yolks and sugar in a bowl until well combined. Pour the milk into a saucepan, add the vanilla pod or extract and cinnamon sticks, place over medium to low heat and bring just to a boil.
2. Pour the hot milk over the egg and sugar mix and whisk well. Pour back into the cleaned-out pan, place over low to medium heat and stir constantly until thickened slightly.
3. Remove from the heat and stir in the rum or brandy, set aside to cool for approximately 20-25 minutes and then chill for at least 3 hours.
4. Once cool, whisk the cream and fold it into the mixture.
5. Fill six to eight glasses with ice and pour over the eggnog. Sprinkle with a little ground cinnamon or a grating of fresh nutmeg and decorate each glass with a cinnamon stick.
Note: If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

This Morning: Phil makes eggnog latte

Eggnog latte 

This recipe comes from Phil Vickery, on ITV’s This Morning and makes two lattes, with one shot of espresso in each. 

For the latte:

Two shots espresso
150ml semi-skimmed milk
75mls warm Advocaat
Ground cinnamon
Finely grated satsuma zest

Method for the eggnog latte

1. Make the espresso and keep warm.
2. Place the milk into a jam jar, and screw the lid back on. Shake the jar vigorously until it is frothy. 
3. Remove the lid, place into a microwave for 10 seconds to see the milk warm, rise and set the foam. Keep an eye on it to make sure it doesn’t overheat.
4. Pour the espresso into tall glasses.
5. Add half the warm milk, then the advocaat.
6. Top with the rest of the milk, dust with a little cinnamon and a little zest.
7. Serve.

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