Cin­na­mon eggnog

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550ml whole milk 400ml dou­ble cream ½ tsp cin­na­mon pow­der Vanilla pod, split and seeds re­moved 1 tsp ground nut­meg 5 eggs, yolks and whites sep­a­rated 100g caster sugar 150ml brandy or rum (op­tional) 5 egg whites

In a saucepan, com­bine the milk, cream, cin­na­mon, vanilla seeds and pod, and nut­meg. Bring to the boil over a medium heat, and once boil­ing, re­move from the heat and al­low to steep for a few min­utes.

In a large bowl, beat egg yolks and sugar un­til com­bined and thick rib­bons form when the whisk is lifted. Slowly whisk in the milk and con­tinue to mix un­til the mix­ture is com­bined and smooth. If you wish to add al­co­hol, stir in at this point then cover and re­frig­er­ate

overnight, or for up to 3 days. Be­fore serv­ing, beat the egg

whites in a large bowl un­til soft peaks form. Gen­tly fold into eggnog un­til com­bined. Serve with a sprin­kle of cin­na­mon and cin­na­mon sticks if de­sired.

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