EGG NOG

EGG NOG

3 cups whole milk
1 cup of cream
3 cinnamon sticks
1 teaspoon ground nutmeg (freshly ground is better!)
1 vanilla bean pod - split and seeds removed
5 eggs
1/2 - 2/3 cup of sugar (Depending on how sweet the rum or Bourbon is)
1 - 1 1/2 cups of Spiced Rum or Bourbon

Combine milk, cream, cinnamon, vanilla bean, nutmeg and vanilla seeds bring almost boiling then reduce to a steady simmer and steep for 4-5 mins.

In a separate bowl separate egg yolks into a bowl with the sugar until stiff peaks form when you lift the mixer slowly add the milk and cream mixture stirring as you add, continue stirring and add the Rum or Bourbon. Stir until combined and refrigerate overnight for up to 3 days.

Before serving beat the egg whites util stiff peaks form and gently fold the whites into the mixture until combined. Serve in a chilled glass and garnish with freshly grated nutmeg.

Served in our Amalfi Goblet for festive perfection! A family favourite from Founder - Gina Rileys home to yours : )

Leave a comment