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Chestnut Eggnog

In our family eggnog is one of the main parts of Christmas. We usually make the basic one but this year I wanted to try something unique. And then I got in idea! I suppose you’ll be a bit surprised when you taste it for the first time but then you are definetely going to fall in love with this version of eggnog!

Are the eggs in eggnog raw?

Well, you’re going to store it in the fridge, so it shouldn’t be a problem. But in this recipe you whisk the eggs over simmering water for 5 minutes and then you put your mixture into a hot milk mixture, so you don’t have to worry about raw eggs.

How long can I store the eggnog?

Some people store it just for few days but in my view it can be a little bit longer. I usualy make eggnog 2 weeks before Christmas.

How to make eggnog even better?

I have 2 tips for you. If you really don’t want to drink raw eggs and you’re nervous that you’ll fail during the whisking over the simmering water, you can use Thermomix. You’ll just set the temperature to 70°C / 160°F and Bob’s your uncle! And the second tip is to use Whipped Cream Dispenser to make your eggnog more fluffy and delicious!



Yield: 1 large bottle (1.1 litre)

Time: 20 minutes + cooling


1 cup / 250ml condensed milk

1 and 1/2 cup / 375ml cream

1/2 cup / 125ml milk

1 teaspoon vanilla extract

1 tablespoon molasses

200g chestnuts (roasted and peeled)

4 cardamon pods

1/2 teaspoon cinnamon

4 yolks

3/4 cup / 150g sugar

1 cup / 250ml rum


step 1

In a saucepan bring the condensed milk, cream and milk to boil. Add the vanilla extract, molasses, chestnuts, cardamon pods, cinnamon and turn the heat off. Then transfer everything in a blender, turn it on and wait for 4 to 5 minutes until smooth and creamy.

step 2

Fill a medium saucepan with a few centimeters of water, and bring to a simmer over medium heat. In a bowl combine the yolks with sugar. Place the bowl over the simmering water and whisk for 5 minutes until fluffy.

step 3

Pour the egg-sugar mixture into your chestnut-milk mixture and add the rum. Whisk until combined. Transfer the eggnog into bottles and let it cool. Then put it into fridge and let it chill overnight. Serve with a pinch of cinnamon and some Christmas cookies.


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