Westerhall No7 Egg Nog

Westerhall No7 Egg Nog
A rich and indulgent cocktail that compliments the molasses and caramel notes of Westerhall's rum. Perfect to enjoy at Christmas, Easter or any festive gathering
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 8
Westerhall No7 Egg Nog


  • 700ml whole milk
  • 230ml double cream
  • 2 cinnamon sticks
  • 1 tsp vanilla syrup (or extract)
  • 1 tsp freshly grated nutmeg
  • 5 eggs, separated
  • 130g granulated sugar
  • 175ml Westerhall Rums Westerhall Rum No.7 - £37.05

How to make

  1. In a saucepan, combine the milk, cream, cinnamon, vanilla and nutmeg
  2. On medium heat, bring to the boil and immediately remove from the hob and leave to infuse
  3. In a separate bowl, beat the egg yolks and sugar until combined and thickened
  4. Start to whisk in the cooled milk mixture, stirring to combine until the contents are smooth
  5. Stir in the rum and leave in a fridge overnight
  6. Before serving, beat the egg whites until soft peaks form
  7. Gently fold the beaten egg whites into the egg nog until fully combined
  8. Serve, garnished with freshly grated nutmeg

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Products used in this recipe

Westerhall Rum No.7

  • Icon_pricetage_grey Created with Sketch.


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