Chef's Recipes

Scottish Eggnog

Australian Gourmet Traveller recipe for Scottish Eggnog.

By Tim Philips
  • Serves 8
  • 10 mins preparation
Scottish Eggnog
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."


  • 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


  • 1
    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.