For the past few years, without fail, I’ve whipped up a big batch of eggnog. And spiked it generously with a good quality whisky. Often, Su-Lyn and I will distribute bottles to friends and family. I always use the same recipe, which I shared on this site two years ago.
This year, I’ve tweaked the recipe. I haven’t changed the ingredients so much (although I made one small adjustment) as I’ve changed the method. And that’s because I have a Thermomix at home, which has made making this super simple. If you don’t know what a Thermomix is, it’s just about the best kitchen appliance ever invented. It’s a food processor and a blender combined, that also cooks, steams, and weighs. It’s great for everything from making dough, whizzing up a smoothie, cooking up a soup, or prepping a fuss-free creme anglaise (which is kind of what an eggnog is). Making the eggnog was done in three simple steps. Plus a fourth if you count adding in the appropriate hooch as a step (I call it a bonus).
For my eggnog this year, to choose what booze to use, I actually roped in my in-laws to do a taste test. I served them three eggnogs, one with Armagnac, another with rum, and the third with whisky. They both chose the whisky. But they’re also whisky lovers. So I made a small batch spiked with some gorgeous Armagnac, which I really like. And I made a much larger one with a helluva lot of Nikka Taketsuru Pure Malt a bottle of which I gifted the in-laws as thanks for their help.
4 cups (1 lt) whole milk
1 1/3 cup (270g) sugar
1/2 teaspoon vanilla essence
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
1 tablespoon ground cinnamon
generous 1/4 teaspoon salt
6 large egg yolks, at room temperature
2 cups (500ml) heavy cream, cold
Extra cinnamon sticks (optional)
Place a butterfly whisk in your Thermomix. Place in the sugar, salt, egg yolks and egg. Beat at speed 3 for 30 seconds.
Then pour in the milk, cream, spices, and vanilla. Beat again for 20 seconds at speed 3. Remove the whisk. Then cook at 80 degrees C at speed 3 for 10 minutes.
When it’s finished, add in your booze of choice. Taste and add to your own preference. Then decant into bottles. Place a cinnamon stick in each bottle and chill.
About Aun Koh
Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his three kids!