Photo: docksidepress / Flickr

As Christmas approaches restaurateur, celebrity chef and cook-book writer Mark Hix is reviving some holiday favourites in his newest cooking video. We take a look at his festive recipe for cinnamon and nutmeg eggnog and its accompaniment of quail egg shooters. Have fun cooking this interesting winter Christmas warmer.

The eggnog

Begin this easy eggnog recipe by separating three Clarence Court eggs. Then mix the egg yolks with 38g of castor sugar, a pinch of ground cinnamon and some freshly grated nutmeg. Then add 75ml of brandy (mark likes Somerset Cider brandy), a touch of rum and 25ml of madiera. If you haven’t got these in your cupboard then you can also use whisky or medium sherry. Next add 450ml of full fat milk and 150ml of double cream and whisk thoroughly.

Now whisk the egg whites with another 38g of castor sugar until they are light, frothy and not too stiff. Fold the egg whites into the yolk mixture and beat. You can taste the mixture at this stage to see if it needs more alcohol; the mixture should be creamy and velvety. You can serve the eggnog in tumblers or mugs and sprinkle with some cinnamon and nutmeg.

Quail egg shooters

Mark got this idea from a New York restaurant and it is the perfect Christmas accompaniment to his eggnog. Cook up some bacon until it is crispy and chop it up finely to sprinkle on the eggs when they are ready. First lower the quail’s eggs into simmering water for 15 to 20 seconds – they should still be runny inside. Cut the top off the eggs with a pair of kitchen scissors. Lay the eggs out on a bed of sea salt, sprinkle the bacon bits on top and knock them back while squeezing the shell for the perfect Christmas shooter.

These recipes are easy to make and require only a quick preparation time. They are the perfect start to a great Christmas feast.

Tags: christmas, Christmas recipes