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Scottish Eggnog

"Eggnog is a northern-hemisphere Christmas classic," says Philips. "This version should be served ice-cold, straight from the fridge. Beat the eggs and sugar well to achieve a light, frothy mix."

You'll need

8 large eggs 30 gm caster sugar 1 tsp cinnamon finely grated on a microplane, plus extra to serve 80 ml espresso-strength coffee, chilled 5 ml vanilla extract 200 ml blended Scotch whisky 300 ml milk


  • 01
  • Whisk eggs and sugar in a bowl using electric beaters until slightly thickened and frothy (4-6 minutes). Add remaining ingredients and whisk to combine, then refrigerate to chill (1-2 hours). Serve eggnog well-chilled with extra cinnamon grated over to taste.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2014

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