‘Tis true eggnog is a Christmas drink rooted in American Thanksgiving – and Canadian – tradition, yet eggnog sipping has long since been a customary treat for the Popple clan. Since before I was born, my British father concocted, or rather perfected, every Christmas day (sometimes even earlier if we were lucky!) what he felt was his Popple spin on what was already a great American recipe.

Milk punch or egg milk punch as it is quite often referred to is like a thick creamy alcoholic milkshake that, once you have a long frothy sip of it on a cold winter’s eve, there’s no turning back.

I used to watch how he would crack eggs into the mixture (hence the name) and while I thought it was absolutely gross, I couldn’t wait to imbibe the finished divine libation. Here is the Popple recipe (tweak to taste or in accordance to alcohol tolerance):

For one (1) 70 cl bottle:

1/3 bottle of rum

1 carton all-purpose cream (125 ml)

½ litre full-cream milk

½ bottle of vanilla essence

2 eggs

2 Tbsp sugar

Sprinkle of nutmeg

Pour the milk, cream, rum (can be brandy or bourbon – bourbon being more American) and nutmeg into a large bowl and stir to combine. Place the egg whites in the bowl of a stand mixer and beat till they softly peak. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture then add the finishing festive touch – nutmeg! Bottle and refrigerate!

Though the weather is a lot more tropical in the Philippines than in frosty UK, this is certainly a sweet Christmas-y treat to be enjoyed by all. Cheers and Merry Christmas!