You really can’t beat it, and even though it seems a bit odd to be having Eggnog in the southern Hemisphere at this time of the year, there’s just something about the creamy boozy taste that you just can’t leave alone.


  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 480 ml full fat milk
  • 1 cup cream
  • 100 ml bourbon
  • 100 ml brandy
  • 1 teaspoon freshly grated nutmeg (or  a good shake of ground)
  • 4 egg whites



  1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
  2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
  3. Add the milk, cream, bourbon and nutmeg and stir to combine.
  4. Place the egg whites in the bowl of a stand mixer and beat to soft peaks.
  5. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  6. Whisk the egg whites into the mixture. Chill and serve. (you may need to give it a good stir just before serving).  Serve with a dollop of cream and nutmeg on top

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