This is an outrageously rich and delectable treat - especially if you've got a thing for rum, cream and eggs. It's a decadent treat that will have your guests' cheeks turning rosy in no time and it's bound to bring the cheer back even on the dreariest of winter days.
Here's a recipe we found particularly yummy. It's meant to serve at least eight and as it's rich, one glass per person should be perfectly satisfactory.
12 egg yolks - be sure to drain as much of the white away as possible
5 cloves, whole
4 cups milk
4 cups cream
½ to a full cup of spiced rum depending on how heavily alcoholic you want your eggnog
1 cups sugar - again, you can reduce this to just one cup if you don't want the eggnog to be overwhelmingly sweet
2t vanilla essence
1t cinnamon, ground
1/2t 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 it hits a simmer. Be careful not to overheat it.
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 the milk mixture into the eggs continuing to whisk to ensure a smooth mixture.
Transfer mixture back into your saucepan over a medium heat while continuing to stir. Remember that too much heat will cause the mixture to separate or create scrambled eggs.
Keep stirring until your eggnog mixture starts to resemble custard.
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, rum, remaining vanilla and ground nutmeg. Put back into the fridge overnight.
Serve in cups or in elegant glasses with a dollop of whipped cream and a little sprinkling of ground nutmeg on top.
It's perfect as a welcome drink as guests are arriving to help get everyone in the Christmas spirit.