Eggnog is one of the most traditional holiday cocktails, dating back to 17th-century England. Originally derived from a hot milk punch called “posset,” eggnog gained its creamy texture and festive character through the addition of eggs, sugar, and warming spirits. The drink travelled to America in the 18th century, where rum became the spirit of choice thanks to Caribbean trade, and later brandy, bourbon, and whiskey were also used.

By the 19th century, eggnog was firmly established as a Christmas and New Year’s tradition, a celebratory drink made in big bowls for family gatherings. Its rich base of eggs, milk, and cream is sweetened with sugar and spiced with nutmeg or cinnamon, then lifted by the warmth of alcohol. While recipes vary, the classic approach balances indulgence and festivity, creating a drink that feels like liquid holiday cheer.

• 60 ml bourbon or dark rum
• 120 ml whole milk
• 60 ml double cream
• 1 large egg
• 20 g caster sugar
• 2 drops vanilla extract
• freshly grated nutmeg to finish

In a bowl, whisk egg yolks and sugar until thick and pale.

Gently heat milk in a saucepan, then slowly whisk into the egg mixture.

Return mixture to the pan and stir over low heat until it lightly coats the back of a spoon (do not boil).

Remove from heat, cool slightly, and stir in cream, rum, and brandy.

Chill before serving in mugs or glasses, garnished with freshly grated nutmeg.