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Warm Eggnog

300 ml double cream
240 ml milk
120 ml caster sugar
3 eggs
75 ml brandy
75 ml dark rum
12 teaspoon vanilla essence
freshly grated nutmeg, to taste


Gently heat the cream, milk and sugar together in a pan until just simmering. Meanwhile, beat the eggs in a large bowl with an electric hand mixer, until very frothy. Once the cream mixture is hot, SLOWLY pour it into the eggs, mixing all the while. Add the alcohol, vanilla and nutmeg and blend. If it's not warm enough, sit over a very gentle bain-marie, mixing constantly, until it reaches the desired temperature. Serve with a little nutmeg grated on top.

Source: www.food.com