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By Hayley Pearson

Since leaving Mastercehf, a new door has opened (literally) for rosa Adam. Her new and super cool cafe, The Middle Store, is a Middle Eastern-inspired cafe, located in Melrose Park. She runs it with her brother, George and sister, Haefa. You really must go — the coffee is great and food is BEYOND! Today she is sharing with us her delicious EGGNOG recipe! it’s adapted from a Jamie Oliver recipe, she just changes a few things to suit her own tastes. And believe us, it’s DELISH!



3 cups (700ml) whole milk

300 ml of thickened cream

3 cinnamon sticks

1 vanilla bean pod, split and seeds removed OR 2 teaspoons of vanilla bean paste

1 teaspoon freshly grated nutmeg, plus more for garnish

5 eggs, separated

2/3 (130g) cup caster sugar

3/4 cup (150ml) of dark rum or, you can leave this out if you want a alcohol free version.


In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep and cool, you don’t want to cook the egg yolks when you combine them.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.

Add rum, and stir. Refrigerate or for up to 3 days. I used a glass bottle with a screw top to keep it nice and secured and not take on any fridge smells.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold 3 tablespoons of egg whites into eggnog until combined.

Serve and garnish with freshly grated nutmeg.

Rose  xx



Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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