A Very Christmassy Eggnog

Spice up your Christmas afternoon with what is essentially alcoholic custard

Prep Time 30

Cook Time 5

Total Time 35

Course Cocktails

Cuisine Seasonal

Servings Cups

Calories 396 kcal

Carefully slice open the Vanilla Bean and scrape out the seeds from inside
Place 500g of Milk, 500g of Cream, 150g of Sugar, 1 Stick of Cinnamon and the Vanilla Bean seeds in a small saucepan, then heat gently and stir continuously until the sugar has dissolved. Do not allow the mixture to boil
Next, place 6 Egg Yolks in a medium-sized mixing bowl and beat with an electric mixer until pale and fluffy
Once fluffy, continue mixing with one hand, and very very slowly add 300g of Spiced Rum and 100g of Brandy
When fully incorporated, add this boozy egg mix to the milk and Cream mix, and very gingerly combine the two using a manual hand whisk
Transfer the contents into a glass jug, then place the resulting alcoholic "creme anglaise" in the fridge and chill overnight
Once ready to consume, give the whole thing a gentle stir, before straining it into some suitable drinking vessels and grating a little Nutmeg on top
Don a crude paper hat and consume nonchalantly while engaging in the traditional festive frivolity

Calories: 396kcal

Keyword Christmas, Rum

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