Jamie Oliver

Jamie Oliver Vegetarian Eggnog

Jamie Oliver Vegetarian Eggnog

This creamy Vegetarian Eggnog recipe by Jamie Oliver is a simple and delicious holiday treat. With a blend of rich milk, cream, and warming spices like cinnamon and nutmeg, it’s the perfect drink to enjoy with friends and family. You can easily adjust the alcohol to suit your taste.

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Ingredients Needed

  • 700ml (24 fl oz) whole milk
  • 240ml (1 cup) single cream
  • 3 cinnamon sticks
  • 1 vanilla pod
  • ½ a nutmeg, plus extra to serve
  • 80g (⅓ cup) golden caster sugar
  • 5 free-range eggs
  • 175ml (¾ cup) dark rum, or bourbon

How To Make Vegetarian Eggnog

  1. Combine the milk and cream: In a deep pan, add the whole milk (24 fl oz), single cream (1 cup), and cinnamon sticks.
  2. Prepare vanilla and nutmeg: Halve the vanilla pod lengthways, scrape out the seeds, and add both the seeds and pod to the pan. Grate in the nutmeg.
  3. Heat and steep: Bring the milk mixture to a boil over medium heat, then remove from the heat and allow it to steep.
  4. Beat the egg yolks: In a large bowl or stand mixer, beat the golden caster sugar (⅓ cup) and egg yolks until thick ribbons form when the whisk is lifted.
  5. Combine the milk mixture with eggs: Slowly whisk the milk mixture into the egg yolks and continue mixing until smooth. Stir in the dark rum or bourbon (¾ cup).
  6. Refrigerate: Allow the eggnog to refrigerate overnight or for up to 3 days.
  7. Beat the egg whites: Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form.
  8. Fold in the egg whites: Gently fold the whipped egg whites into the eggnog mixture.
  9. Serve: Grate a little extra nutmeg over the top for a final flourish and serve.
Jamie Oliver Vegetarian Eggnog
Jamie Oliver Vegetarian Eggnog

Recipe Tips

  • Let it steep: Allow the milk and cream mixture to steep for a few minutes after boiling. This helps release the full flavor of the spices.
  • Chill before serving: Refrigerate the eggnog overnight to let the flavors develop. The longer it sits, the better it tastes!
  • Whip the egg whites carefully: When beating the egg whites, make sure they form soft peaks. This will give the eggnog a light, airy texture.
  • Adjust the rum: You can adjust the amount of rum or bourbon to your liking. If you prefer a milder taste, start with less and taste test!

How To Store Leftovers?

Let the leftover eggnog cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.

Nutrition Facts

Serving Size: 1 cup (240ml)

  • Calories: 245
  • Total Fat: 12.6g
  • Saturated Fat: 6.8g
  • Total Carbohydrate: 15.1g
  • Dietary Fiber: 1.2g
  • Sugars: 15.1g
  • Protein: 7.8g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Eggnog
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Jamie Oliver Vegetarian Eggnog

Author: Imen Dridi Cooking Method:Stovetop Cuisine:British Courses:Drinks Recipe Keys: V Vegetarian Eggnog
Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time: minutesTotal time: 15 minutesServings:8 servingsCalories:245 kcal Best Season:Suitable throughout the year

Description

This creamy Vegetarian Eggnog recipe by Jamie Oliver is a simple and delicious holiday treat. With a blend of rich milk, cream, and warming spices like cinnamon and nutmeg, it’s the perfect drink to enjoy with friends and family. You can easily adjust the alcohol to suit your taste.

Ingredients

Instructions

  1. Combine the milk and cream: In a deep pan, add the whole milk (24 fl oz), single cream (1 cup), and cinnamon sticks.
  2. Prepare vanilla and nutmeg: Halve the vanilla pod lengthways, scrape out the seeds, and add both the seeds and pod to the pan. Grate in the nutmeg.
  3. Heat and steep: Bring the milk mixture to a boil over medium heat, then remove from the heat and allow it to steep.
  4. Beat the egg yolks: In a large bowl or stand mixer, beat the golden caster sugar (⅓ cup) and egg yolks until thick ribbons form when the whisk is lifted.
  5. Combine the milk mixture with eggs: Slowly whisk the milk mixture into the egg yolks and continue mixing until smooth. Stir in the dark rum or bourbon (¾ cup).
  6. Refrigerate: Allow the eggnog to refrigerate overnight or for up to 3 days.
  7. Beat the egg whites: Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form.
  8. Fold in the egg whites: Gently fold the whipped egg whites into the eggnog mixture.
  9. Serve: Grate a little extra nutmeg over the top for a final flourish and serve.

Notes

  • Let it steep: Allow the milk and cream mixture to steep for a few minutes after boiling. This helps release the full flavor of the spices.
  • Chill before serving: Refrigerate the eggnog overnight to let the flavors develop. The longer it sits, the better it tastes!
  • Whip the egg whites carefully: When beating the egg whites, make sure they form soft peaks. This will give the eggnog a light, airy texture.
  • Adjust the rum: You can adjust the amount of rum or bourbon to your liking. If you prefer a milder taste, start with less and taste test!
Keywords:Jamie Oliver Vegetarian Eggnog