On the second day of Christmas, my true love gave to me... EGGNOG
Andrada Balmez gives her best recipe for the eggy treat
You will need...
- 700ml whole milk
- 250ml double cream
- 5 eggs
- 3 cinnamon sticks
- 1 tbsp vanilla essence/pods
- 1 tsp nutmeg
- 150g granulated sugar
- 200ml dark rum (I know you want more, but you need to keep it low for the consistency)
- In a saucepan, combine the milk, double cream, cinnamon, vanilla (you can choose to use either vanilla pods or vanilla extract – personally, I prefer the latter because it’s easier to use), and nutmeg. Mix well, until the mixture is homogeneous.
- Bring to a boil. Before that you should have a taste, to see if you want more vanilla or nutmeg in it. It’s going to be more difficult to add them afterwards.
- In a bowl, using a hand mixer, beat the egg yolks and the sugar until they thicken.
- Slowly add the milk mixture and continue mixing. Your final product should be smooth.
- Add the rum. Try not to add too much rum. I mean, after doing this much work you don’t want to ruin it.
- Refrigerate. Before serving, beat the egg whites till fluffy and fold into the eggnog until combined.