Traditional British Eggnog (Posset)
Ingredients
- 6 egg yolks
- 180 ml (150 g) caster sugar
- 473 ml (480 ml) whole milk
- 237 ml (240 ml) double cream
- 180 ml (180 ml) brandy (or a mix of brandy and sherry)
- Freshly grated nutmeg, to taste
- Optional: a pinch of ground cinnamon or a few drops of vanilla extract
Instructions
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Warm the milk — Gently heat the milk in a saucepan until it’s hot but not boiling. (You want it steaming — around 70 °C / 71.1 °C.) Whisk yolks and sugar — In a large bowl, whisk the egg yolks with the caster sugar until thick, pale, and creamy.
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Combine — Slowly pour the hot milk into the yolk mixture while whisking constantly (This “tempers” the eggs so they don’t scramble.) Thicken slightly — Return the mixture to the saucepan and heat very gently, stirring constantly, until it just begins to thicken and coats the back of a spoon. Do not let it boil. Add the cream and alcohol — Remove from heat and stir in the double cream, brandy, and/or sherry. Taste and adjust the sweetness or alcohol strength to your liking. # Chill and serve Let it cool, then refrigerate for a few hours.
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Serve chilled in small cups or glasses with a sprinkle of fresh nutmeg on top.
Notes
Brandy & Sherry Combo: The old English gentry often used both — sherry for sweetness, brandy for warmth.
Aging (optional): You can make this a few days ahead; the flavours deepen beautifully.
Serving suggestion: Traditionally served before a fire with mince pies or Christmas pudding.
Imported from Mela.
Picture
Eggnog at Patrona - December 2023 - Sarah Stierch 01 by Missvain, CC BY 4.0 (commons.wikimedia.org
