Campfire Eggnog
A Cosy Twist on the Classic Festive Drink
Campfire eggnog is a delightful way to bring festive cheer to your outdoor adventures. Whether shared with friends around a bonfire or enjoyed on a solo winter hike, this creamy, spiced drink is perfect for making memorable moments under the stars.
Ingredients
- 500 ml whole milk
- 250 ml double cream
- 4 large eggs
- 100 g caster sugar
- 1 tsp ground nutmeg (plus extra for garnish)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 75 ml dark rum (optional)
- 75 ml brandy (optional)
Equipment
- Heavy-based saucepan or Dutch oven for campfire use
- Whisk
- Heatproof jug or mugs
- Thermometer (optional, for precise heating)
Method
- Prepare the campsite: Ensure your campfire is burning steadily with glowing embers. Position your saucepan or Dutch oven securely above the heat.
- Mix the eggs and sugar: In a bowl, whisk the eggs with the sugar until pale and slightly thickened.
- Heat the milk and cream: Pour the milk and double cream into the saucepan over gentle heat. Add the nutmeg, cinnamon, and vanilla extract. Warm until just steaming, but do not boil.
- Combine: Slowly add a ladleful of the hot milk mixture to the egg mixture, whisking continuously to temper the eggs. Gradually whisk the egg mix back into the pan with the rest of the milk.
- Heat gently: Continue stirring over the campfire for 5–7 minutes, until the mixture thickens enough to coat the back of a spoon. If using a thermometer, aim for 70–75°C. Do not allow it to boil, or the eggs may scramble.
- Add spirits (optional): Remove from the heat and stir in the rum and brandy if desired.
- Serve: Pour the campfire eggnog into mugs, sprinkle with a little extra nutmeg, and enjoy by the fire.
Tips & Variations
- For a non-alcoholic version, omit the rum and brandy; a dash of orange zest or almond extract can add festive flavour.
- Try topping with whipped cream and a pinch of cinnamon for extra indulgence.
- Eggnog can be made ahead and gently reheated over the campfire.