Raise a glass this Christmas with a festive favourite, as this recipe by Minas Kotoulas, The Wolseley Hospitality Group's head of bars, is sure to delight. The rich eggnog blends traditional flavours with a decadent twist. Perfect to enjoy on a cosy night in, or at a larger family gathering, this creamy, spiced classic is a lovely way to finish a festive meal.
Ingredients:
- 35g caster sugar
- egg yolk
- 50ml evaporated milk
- 15ml spiced rum
- 10ml bourbon
- 7.5ml cognac
- vanilla pod
- cinnamon stick
- grated nutmeg
Method:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Whisk the egg yolk and caster sugar in a bowl until the mixture is pale yellow and thick, good quality eggs are recommended.
- Add the evaporated milk, the spices and the spirits slowly while mixing continuously.
- Refrigerate for 1-2 days for the flavours to develop.
- Serve with a grated nutmeg garnish.
-
Magazine solutions - November 14, 2025Puzzles and Quizzes Issue - November 14, 2025
-
Israel jolted by ‘shocking’ settler violenceIN THE SPOTLIGHT A wave of brazen attacks on Palestinian communities in the West Bank has prompted a rare public outcry from Israeli officials
-
Magazine printables - November 14, 2025Puzzles and Quizzes Issue - November 21, 2025
-
10 great advent calendars for everyone (including the dog)The Week Recommends Countdown with cocktails, jams and Legos
-
One great cookbook: Niloufer Ichaporia King’s ‘My Bombay Kitchen’The Week Recommends A personal, scholarly wander through a singular cuisine
-
Salted caramel and chocolate tart recipeThe Week Recommends Delicious dessert can be made with any biscuits you fancy
-
Roasted squash and apple soup recipeThe Week Recommends Autumnal soup is full of warming and hearty flavours
-
Mustardy beans and hazelnuts recipeThe Week Recommends Nod to French classic offers zingy, fresh taste
-
The soups, noodles and cake to make this the most tasty fall yetThe Week Recommends Soothing plates from across the globe
-
Projects and pantry staples: Fall’s new cookbooks are primed to help you achieve all sorts of deliciousnessThe Week Recommends Starring new releases from celebri-cooks Samin Nosrat and Alison Roman
-
6 low-effort, highest-yield cocktails to make this fallThe Week Recommends Ready for your margarita to reach for the coconut?
