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Cinnamon Egg Nog

5 size 7 egg yolks
1/4 cup fine caster sugar
1 cup heavy cream
2 cups milk
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon pure vanilla essence or paste

Use an electric hand beater to whisk the egg yolks and sugar together until pale and creamy. Set aside.
In a pot combine cream, milk and spices. Bring to boil.
Add a soup ladle at a time to the egg mixture beating well with each addition of the hot milk.
Return mixture to pot and over heat whisk until slightly thickened.
Add vanilla and mix well.
Cool.
Pour into a jug and refrigerate.
To serve:
Pour into glasses and top with whipped cream and a sprinkle of cinnamon.
Serve 5-6 people.



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