South African Eggnog
This South African Eggnog recipe takes the familiar creamy Christmas drink and serves it properly chilled, with a little local brandy if you fancy it. Milk, cream and egg yolks make a smooth custard base, while vanilla and nutmeg give it that unmistakable festive flavour.
For a hot South African Christmas, small cold glasses feel far more inviting than a warm mug. Make a jug ahead, keep it in the fridge and pour just before serving, perhaps after lunch when everyone has found a shady seat.
The method is straightforward: warm the milk, temper the yolks and cook gently without boiling. There are no raw whipped eggs here, and leaving out the brandy makes a lovely alcohol-free version.
Ingredients
Eggnog base
Optional
Instructions
- 1Set a heatproof bowl inside a larger bowl containing ice and cold water. Keep a fine-mesh sieve nearby for cooling the cooked eggnog quickly.
- 2Pour the milk and cream into a heavy-based saucepan. Add the nutmeg and salt, then warm over medium-low heat until steaming but not boiling.
- 3Meanwhile, whisk the egg yolks and caster sugar in a separate bowl until smooth and slightly lighter in colour.
- 4Slowly whisk about 250 ml of the hot milk mixture into the yolks. Gradually whisk in another 250 ml, then pour the tempered yolk mixture back into the saucepan, stirring continuously.
- 5Cook over low heat, stirring constantly with a silicone spatula and scraping the base and corners, until the mixture reaches 74°C on a food thermometer. Continue gently to 78–80°C for a slightly fuller texture. It should lightly coat the spatula but remain pourable; do not let it boil.
- 6Immediately strain into the prepared heatproof bowl and stir in the vanilla. Stir occasionally over the ice bath until cool, keeping the ice water out of the eggnog.
- 7Stir in the optional brandy, then transfer to a clean covered jug and refrigerate for at least 4 hours, until thoroughly chilled. The chilling time is additional to the preparation and cooking times.
- 8Stir well before pouring into six small glasses. Finish with a light dusting of nutmeg and serve immediately, returning any remaining eggnog to the fridge.
Nutrition (per serving)
- Calories
- 302 kcal
- Carbohydrates
- 20 g
- Protein
- 7 g
- Fat
- 22 g
- Saturated fat
- 13 g
- Sugar
- 20 g
- Fibre
- 0 g
- Sodium
- 80 mg
- Cholesterol
- 185 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make it the day before Christmas so it has plenty of time to chill and you have one less job on the day.
- Chill the serving glasses rather than adding ice, which dilutes the creamy texture as it melts.
- For a mixed-age gathering, leave the jug alcohol-free and add 15 ml brandy to each adult serving that requests it.
- Keep the eggnog at 4°C or colder. On a hot day, pour small rounds rather than leaving the jug outside; discard it after more than 1 hour out of refrigeration if the temperature exceeds 32°C, or 2 hours otherwise.
Frequently asked questions
Can I make this eggnog without alcohol?
Yes. Simply leave out the brandy; no replacement is needed. The cooked base is creamy and flavourful on its own. Brandy is added after cooking, so the alcoholic version is not suitable for children.
How long does homemade eggnog keep?
Keep it covered in a clean container in the fridge and use within 2 days. Cool it promptly after cooking. Adding brandy does not make this recipe shelf-stable or remove the need for refrigeration.
Why is my eggnog thinner than custard?
Eggnog is a drink, so this recipe is deliberately pourable rather than spoon-thick. It thickens a little as it chills. Do not boil it to make it thicker, as the yolks can curdle. Nutrition estimates exclude the optional brandy.
