Ready in minutes, this warming eggnog is the perfect boozy drink for cold winter nights

Eggnog is one of the most popular drinks served during the holiday season in many parts of the world. But did you know its origins are going back to a milch punch that became popular in Britain during the Middle Ages. Using a quite different recipe initially (there were no eggs) and served hot, over time the drink evolved into the classic eggnog we know today.

The classic eggnog recipe how it’s known today askes for a distilled spirit added to the milk-egg mixture. And while not explicitly asking for a particular spirit, rum has become the most popular.

While today most eggnog cocktails are served cold, there are a couple of variations still served hot (or warm at least).

Serving this hot eggnog version is not only turning it into a warming drink for cold winter evenings. It is also a quite different experience, with the flavours and texture of the drink coming across rather differently.

Recipe: Homemade Hot Whisky Eggnog

Serves 2

2 fresh egg yolks
1 tablespoon powdered sugar
seeds of ½ vanilla bean
80 g heavy cream
200 ml whole milk
60 ml whisky
freshly grated nutmeg

Heat the cream and milk over slow-to-medium heat. Do not let come to boil.

Beat egg yolks, powdered sugar and the vanilla bean seeds over a bain-marie until foamy. Slowly incorporate the warm cream-milk mixture while stirring constantly. Continue to stir until the mixture is starting to set.

Take from the heat and stir in the whisky.

Distribute over two glasses and sprinkle with freshly grated nutmeg.