- 12 egg yolks
- 5 cloves, whole
- 4 cups milk
- 4 cups cream
- 3 cups light rum
- 1 ¾ cups sugar
- 2 ½ teaspoons vanilla essence
- 1 teaspoon cinnamon, ground
- ¾ teaspoon nutmeg, ground
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they’re light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Do NOT let the mixture reach boiling point.
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top. Put in fridge overnight.