- 6 eggs
- 1 cup sugar
- 1/2 teaspoon vanila extract
- 300ml dark rum or brandy
- 2 cups cream
- 2 cups milk
- nutmeg, freshly grated
This recipe can be prepared in advance, but will need to be re-whisked before serving to ensure the ingredients haven't separated and it has a light consistency.
If you'd prefer to make a traditional warmed egg-nog, heat the rum, cream and milk until it just reaches a simmer, then immediately remove from heat. Whisk into the eggs and sugar mixture, being sure not to let the eggs 'cook' or curdle in the hot liquid.
|Whisk the eggs, sugar and vanilla until light and frothy and sugar has dissolved (use electric beaters if you have them)|
|Stir in the rum or brandy, then using a wire whisk, beat in the cream and milk until fully mixed and light. Place in fridge until very cold.|
|To serve, re-whisk to ensure the mix is light and airy. Pour into tall glasses, and grate or sprinkle a light dusting of nutmeg over the top of each.|