Good excuse to have rum

Eggnog is a must-try American holiday beverage. According to Wikipedia, eggnog, historically also known (when alcoholic) as milk punch or egg milk punch, is a rich, chilled, sweetened, creamy dairy-based beverage traditionally made with milk and/or cream, sugar, whipped eggs (which gives it a frothy texture) and, in some contexts, distilled spirits such as brandy, rum or bourbon.

Eggnog is traditionally consumed throughout Canada and the United States at Christmas every year, often from American Thanksgiving through the end of the Christmas season.

During this period, commercially prepared eggnog is sold in grocery stores in these countries. Eggnog is also often homemade. Distilled spirits are sometimes added to both commercially-prepared eggnog and homemade eggnog.

Prep Time: 20 mins

Cook Time: 8 mins

Ready In: 6/12 hrs

Ingredients:

4 cups milk

5 cloves, whole

5 teaspoon vanilla essence

1 teaspoon ground cinnamon

12 eggs yolks

500g sugar

3 cups rum (optional)

4 cups (1ltre) light cream

½ teaspoon ground nutmeg

Directions:

Combine milk, cloves, 1 teaspoon vanilla essence, and cinnamon in a saucepan, and heat over very low heat for about 4-5mins. Allow the milk to slowly come to a boil.

In a large glass bowl, combine the egg yolks and sugar, whisk together until fluffy. If using an electric hand mixer, be sure not to over whisk

Slowly whisk the hot milk mixture into the eggs then pour the mixture into saucepan.

Cook over medium heat, stirring constantly for 2-3 minutes, or until thick. Do not allow the mixture to boil. Strain to remove cloves, and let cool for about an hour.

Stir in the rum, cream, 4 teaspoons vanilla, and nutmeg.

Refrigerate overnight before serving.