Eggnog
We don’t often have eggnog in this part of the world, but it’s really quite easy and an excellent way to use up egg yolks after making a pavlova with egg whites. Add a festive feel to your New Year with this special rum and cream concoction. But do be sure to keep your eggnog chilled.
Ingredients
- 4 cups milk
- 5 cloves whole
- 1 tsp cinnamon ground
- 2 ½ tsp vanilla essence
- 1 ¾ cups sugar
- 12 egg yolks
- ¾ tsp nutmeg ground
- 3 cups light rum
- 4 cups cream
- chocolate or cocoa to serve
- cinnamon sticks to serve
Instructions
- In a saucepan over low heat, blend the milk, cloves, cinnamon and half a teaspoon of the vanilla essence.
- Keep stirring while mixture heats, and remove from heat just before boiling point.
- In a bowl, beat sugar and egg yolks together until light and fluffy.
- Slowly, adding a little at a time, pour the milk mixture into the egg and sugar while whisking continually.
- Once done, pour the whole mixture back into your saucepan over a medium heat, stirring constantly.
- Continue stirring until it starts to resemble custard being careful not to allow the mixture to boil.
- Strain the mixture into a jug to remove all the cloves.
- Refrigerate for two hours.
- Remove from fridge and gently stir in the ground nutmeg, rum, cream and remaining vanilla.
- Refrigerate again and enjoy your festive egg nog goodness.
- Serve with a sprinkling of chocolate and a cinnamon stick.
Notes
This recipe is perfect for Christmas or New Year celebrations.
Tried this recipe?Let us know how it was!
