Unseasonable Drinks of the Season - Egg Nog

Posted: 24/12/2009 5:17:23 p.m.

In many ways I don't care much for tradition, food-based or otherwise. My Christmas lunch this year will likely involve some asparagus, some new potatoes, and cold spanakopita, before I fall asleep on the beach. That will be it for the day. No ham, no turkey and no pavlova whatsoever.

However, in other more liquid realms, I am a dyed-in-the-wool conservative. I have a real weakness for drinks that fit with tradition. Every celebration needs Champagne, cold winter nights need single malt Scotch, and I always try and pass the port to the left-hand side.

So it should come as no surprise that I have a soft spot for Egg Nog, the thick, creamy calorific splendour of the White Christmases of Dickens, Bing Crosby and ‘It’s a Wonderful Life’. Most of the recipes you'll come across are from the Northern winter, and so call for a very rich, heavily egged mixture that is laced with dark rum or brandy, and often served heated.

I might like Egg Nog, but on a sunny lunchtime in Nelson, where I'll be this year, you won't find me drinking a warm egg-and-rum combination, however traditional!

This version of Egg Nog is one I make every year for various Christmas parties and functions every year. I’m always amazed how many people know of Egg Nog, but have never tasted it. Or worse, they know only the store-bought cartons from a winter spent in North America, which were probably made the previous winter!

This is a fresh, light take on Egg Nog, which still has that decadent richness, but with a summery freshness from the use of milk and passionfruit as well as the traditional cream and sugar.

Instead of brandy I use summery 42BELOW Passionfruit and some fresh passionfruit juice, which gives a real lift to the Nog. I add a decadent richness with some chocolate liqueur, which is widely available at nearly every liquor store in the country – ask for ‘crème de cacao’. Otherwise, other liqueurs like Frangelico work well too. Chances are you’ll have an old bottle of something suitable lying around the house from last Christmas! Now is the chance to put it to work.

As always, try and use free-range eggs where you can. They have a better flavour, and Christmas is a time for spreading a little love and kindness, so include chickens in your Christmas spirit!

2 parts 42BELOW Passionfruit
1 part dark chocolate liqueur or other liqueur
3 parts full cream
4 parts milk
1 part brown sugar
2 eggs
Juice of half a passionfruit, strained
Nutmeg to finish

Using a handwhisk, blend together the eggs, sugar and cream, in a bucket or bowl that you can easily pour or control. Add the vodka and liqueurs, milk and passionfruit juice. Chill in a refrigerator until ready to serve. Stir well, and then pour into teacups or small glasses. Finish each with a grating of fresh nutmeg.

Enjoy, and remember to take care throughout the Christmas season, especially if you are driving then limit yourself to about 1 drink per hour.

Have a wonderful Christmas with friends and family,

Cheers!