Anolon Academy

Boozy Eggnog (not just for Christmas)

 By Rebecca Sullivan

As American as this recipe may be, I think all grannies the world over should be serving this up all year round. It is a delightful alternative to other alcoholic drinks – and if you have chickens, what better way to put your eggs to good use?


  • 6 eggs 
  • 1 cup sugar (I like dark brown sugar, as it has a more distinct taste)
  • ½ teaspoon vanilla extract 
  • 1 tablespoon orange-blossom water
  • ¼ teaspoon grated nutmeg, plus extra for sprinkling
  • pinch of cinnamon
  • 2 cardamon pods, crushed
  • 180 ml (¾ cup) brandy
  • 80 ml (1/3 cup) dark rum
  • 500 ml (2 cups) full-cream milk
  • 500 ml (2 cups) thick cream


Chill all the ingredients first. 

Beat the eggs until they are frothy, then beat in the sugar, vanilla, orange-blossom water and spices. Stir in the brandy, then the rum. Slowly stir in the milk, then the cream. 

Strain and serve over crushed ice (it is Christmas in Australia, after all) with grated nutmeg on top. Don’t make the mistake of making it too early in the morning and tasting it continuously – it’s delicious, but pretty boozy.

Serves 8