Eggnog

Eggnog

Serves 12

1 litre milk
1 cup caster sugar
1 vanilla bean, split lengthways
2 cinnamon sticks
10 egg yolks
1 1/2 cups brandy or rum
fresh nutmeg or cinnamon, to serve

1. Place milk, sugar, vanilla bean and cinnamon sticks into a saucepan over medium heat. Cook, stirring, for 5 minutes or until it comes to a gentle boil. Reduce heat to low. Simmer for 15 minutes. Remove cinnamon sticks and vanilla.
2. Using an electric mixer, beat egg yolks for 1 minute. Add 1/2 cup of milk mixture. Mix until well combined. Pour into saucepan with remaining milk mixture.
3. Cook over medium-low heat, stirring constantly, until eggnog thickens and coats the back of a metal spoon.
4. Remove from heat. Cool. Add brandy or rum. Pour eggnog into sterilised bottles. Refrigerate for 2 days to allow flavour to develop. Pour into glasses. Sprinkle with nutmeg or cinnamon. Serve.

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