An indulgent twist on the classic egg nog recipe featuring one of my favourite spirits, warming honey and crunchy amaretto biscuits. When Waitrose Cellar challenged me to create my own take on eggnog using their Christmas drinks guide, I knew that I was going to switch out the rum for my beloved amaretto.
This rich Christmas drink is whipped with egg yolk, white and whole milk, before being topped with thick cream, biscuit scatterings, ground nutmeg, flaked almonds and a drizzle of honey for good measure. What's not to love?
Shopping list.♥ One free range egg large egg
♥ 10g caster sugar
♥ 1 tsp runny honey, plus extra to serve
♥ 50ml amaretto
♥ 100ml whole milk
♥ 75ml whipping cream, plus extra to whip and top with
♥ Nutmeg, amaretto biscuits and flaked almonds to serve
Equipment; electric whisk, at least 3 bowls, piping bag and nozzle for final cream.
Step one. With an electric mixer, whisk the caster sugar and egg yolk together for a few minutes until pale and light.
Step two. Add in the honey and amaretto and continue to whisk. Lastly add in the milk.
Tip: If you only have one whisk just be ready to rinse inbetween as you will need it three times. You may want to whip the cream for the top ahead of time.
Step three. In a different bowl, whisk the egg white for around five minutes until it forms soft peaks. First it will just go like foamy bubbles, but keep persisting and it will change texture.
Step four. Fold together the egg white mixture and original amaretto mix.
Step five. Finally, whip the cream and fold that into the mixture too.
Pour into glasses and garnish as you like with the cream, honey, almonds and biscuits. Cheers!
Have you ever made egg nog? Would you just try the classic egg nog recipe or something a little different? Also if you've never tried it before - don't be put off by the egg as it's actually delicious!
Please note this recipe contains raw egg and is NOT suitable for pregnant women, the elderly and those with weak immune systems. Eggnog can be made in advance (and stored in the fridge), but it should be served within 24 hours as it contains raw egg.
Post in collaboration with Waitrose Cellar. All recipe and photographs my own, although I based it on their original recipe.