If you pick up the latest issue of Crumbs Magazine you’ll find our feature on the history of Festive Drinks over on page 56, alongside a recipe for Devonshire Egg Nog.
Devonshire Eggnog is a little bit different from ordinary eggnog because it contains a myriad of Devon-sourced ingredients, including Laydilay Organic Eggs & Little Pod Vanilla. The addition of Dead Man’s Fingers Rum is perfect for warming your cockles on a cold winter night, while Devon Distillery’s unique ‘Dappa‘ goes beautifully with a mug of this indulgent, creamy drink..
Ultimate Devonshire Eggnog
700ml whole milk
240ml of double cream
5 Laydilay organic eggs, separated
130g granulated sugar
1 teaspoon grated nutmeg
1 teaspoon Little Pod Vanilla Paste
3 cinnamon sticks
175ml Dead Man’s Fingers Rum or Dappa (but you could use any tipple of your choice).
Combine the milk, cream, vanilla paste, cinnamon & nutmeg in a saucepan. Over a medium heat, bring the mixture to the boil, then remove from the heat and allow to steep.
Beat together the egg yolks and sugar, then gently whisk in the milk mixture (once cool). Continue to combine the ingredients until smooth. Add your liquor of choice and stir. Leave the mixture to cool to room temperature.
Before you serve up, beat the egg whites into soft peaks and fold in the eggnog until combined. Garnish with nutmeg or grated chocolate.