A festive favourite, Kevin Dundon makes the traditional tipple


  • 4 eggs, separated
  • 500 ml whipping cream
  • 300 ml whole milk
  • 120 g caster sugar
  • 100 ml brandy
  • 100 ml dark rum
  • 1/2 teaspoon nutmeg, ground or freshly grated (fresh is best)


  • In a medium bowl, beat the eggs yolks until pale and very frothy.
  • Add sugar and continue beating then add in a little nutmeg. Spoon in the cream, a little at a time then add the milk a little at a time. Finally, beat in the rum and brandy.
  • In a separate bowl whisk the egg whites until they form stiff peaks, fold into the eggnog mixture ensuring it is fully incorporated in the liquid.
  • Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 or 2 hours!
  • Serve cold.

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