Grandpa’s eggnog

Inspired by preparing eggnog for his Grandfather on his birthday, which happened to fall on Boxing Day, this eggnog recipe from cocktail whizz Matt Whiley makes a nostalgic treat for the festive season. Bear in mind that this recipe contains raw egg yolk.


  • 2 cloves

  • 1 star anise

  • nutmeg

  • cinnamon

  • 150ml of water

  • 18 egg yolks

  • 300ml of corn whisky

  • 100ml of sugar syrup



To begin, add 2 cloves, 1 star anise , a good grind of nutmeg and a little cinnamon to the water in a small saucepan. Bring to a very gentle simmer for 10 minutes, then remove from the heat and allow to cool. Pass through a fine strainer and set aside.

Whisk the infused water with all of the other ingredients until you achieve a nice silky texture, then pour into a clean, sterilised bottle and refrigerate until completely chilled.

Once ready to serve, remove from the fridge, shake and serve 60ml of the eggnog per person. Finish each glass with a small pinch of nutmeg.


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