Rich & Silky Vanilla Festive Eggnog Recipe

Directions

1. Step 1

   Separate one whole egg, placing the yolk in a medium heatproof bowl and setting the white aside (you'll use the white later, so don't discard it). Add the second whole egg to the bowl with the yolk, then pour in the honey and add your pinch of salt. Whisk everything together vigorously for about 2 minutes until the mixture becomes pale, thick, and slightly frothy, this is crucial for creating that luxurious custard-like texture we're after. The mixture should fall from the whisk in thick ribbons and you'll notice it's increased in volume slightly, which means you've incorporated enough air.

2. Step 2

   Pour the milk into your heavy-bottomed saucepan and place it over medium-low heat, stirring occasionally with a wooden spoon to prevent any scorching on the bottom. Heat the milk gently until it's steaming and reaches about 70°C/160°F, you'll see wisps of steam rising and tiny bubbles forming around the edges, but don't let it boil as this will affect the final texture. This gentle heating is essential for pasteurising the eggs safely whilst maintaining that silky smooth consistency, so take your time here and don't rush it.

3. Step 3

   Now comes the crucial tempering step, this is where the magic happens but requires your full attention. Remove the milk from the heat and very slowly drizzle about 4 tablespoons of the hot milk into your egg mixture whilst whisking constantly and vigorously. This gradual addition warms the eggs gently without scrambling them, which would ruin your eggnog's smooth texture. Continue adding the hot milk in a slow, steady stream whilst whisking continuously until you've incorporated about half the milk, then pour the entire egg mixture back into the saucepan with the remaining milk, whisking as you go.

4. Step 4

   Return the saucepan to the hob over the lowest possible heat and stir constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and sides of the pan. Cook gently for 6 to 8 minutes, stirring in a figure-eight pattern to ensure even heating, until the mixture thickens enough to coat the back of your spoon and reaches about 75°C/170°F. To test if it's ready, run your finger through the mixture on the back of the spoon, if it leaves a clear line that doesn't immediately run back together, you've achieved the perfect consistency. Don't let the mixture boil or you'll end up with sweet scrambled eggs rather than silky eggnog, so keep that heat low and be patient.

5. Step 5

   Remove the pan from the heat immediately and stir in your vanilla extract, ground cinnamon, and cardamom if using, whisking them through thoroughly so the warm spices distribute evenly throughout. Taste the mixture carefully (it will be hot) and add an extra drizzle of honey if you prefer it sweeter, remembering that flavours will mellow slightly as it chills. Pour the eggnog through a fine mesh sieve into a heatproof jug or bowl to catch any tiny bits of cooked egg that might have formed, this ensures your final drink is perfectly smooth and luxurious.

6. Step 6

   In a clean, dry bowl, whisk the reserved egg white vigorously until it forms soft peaks that hold their shape when you lift the whisk, this should take about 2 to 3 minutes of continuous whisking. Gently fold the whisked egg white into your warm eggnog mixture using a large metal spoon and a figure-eight motion, working carefully to maintain as much airiness as possible. This step is what gives your eggnog that characteristic light, frothy texture on top, so don't be tempted to stir vigorously or you'll deflate all that lovely air you've just incorporated.

7. Step 7

   Cover your eggnog with cling film, pressing it directly onto the surface to prevent a skin forming, then refrigerate for at least 2 hours or until thoroughly chilled. The eggnog will continue to thicken slightly as it cools and the flavours will develop and mellow beautifully, becoming more harmonious and rounded. If you're in a hurry, you can pour it into a shallow container and place it in the freezer for 30 minutes, stirring every 10 minutes to ensure even chilling, but don't forget about it or you'll end up with eggnog ice cream.

8. Step 8

   When you're ready to serve, give the chilled eggnog a good whisk to restore its smooth, creamy texture as it may have separated slightly during chilling. Pour into your chosen glasses over a few ice cubes if you like it extra cold, then use a microplane or nutmeg grater to grate fresh nutmeg generously over the top of each serving. That freshly grated nutmeg is absolutely essential, it adds an incredible aromatic quality and subtle warmth that transforms the drink from simple to spectacular, so don't be shy with it. Serve immediately whilst it's perfectly chilled and enjoy this luxurious, nourishing drink that honours the blessed Sunnah ingredients.

Nutrition per serving

Sunnah

Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.