Eggnog

Preparation:

In a saucepan blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence, simmer. Be sure to stir while mixture heats, and remove from heat just before boiling point.
Mix the sugar with all those egg yolks in a bowl. Make sure you whisk them well.
Pour the mixture of sugar and egg yolks a little at a time in the milk mixture while continuing to whisk.
Pour the mixture into a saucepan over a medium heat keep stirring until your eggnog mixture starts to resemble custard. Don't let the mixture reach the boiling point.
Pour the mixture into a jug, making sure to remove the cloves.
Put the jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight. Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top. Serve chilled.

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English Christmas Recipes