Christmas is not Christmas without eggnog somewhere along the line! Indulge in this scrumptiously wicked drink with friends and family – and to be honest, I’ll be cooking this up a bit more during this rainy weather!
250ml heavy cream
1 vanilla pod, split and scraped (or 1 tsp vanilla extract)
2 sticks cinnamon
1/4 tsp grated nutmeg + a bit more for the garnish
1 litre whole milk
8 farm eggs, separated
pinch of salt
200 – 250 ml rum
Combine the cream, vanilla, cinnamon, nutmeg, and half the milk in a saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pan (don’t let it boil). This should take about 2 – 3 minutes. Remove from heat and let steep 30 minutes.
Meanwhile, beat the egg yolks with an electric mixer on medium speed until combined. Gradually beat in the sugar and salt. Increase the speed to high and beat until thick and very pale in colour; 2 – 3 minutes.
Strain the cream mixture, discarding the cinnamon and vanilla pod; and return the liquid to the pan. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, 9 – 10 minutes.
Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum or cognac and remaining milk.
Just before serving, beat egg whites with an electric mixer until soft peaks form, 1 – 2 minutes – and fold into the eggnog. Serve topped with grated nutmeg.