How to make the perfect Egg Nog

Available for over a year

Ben makes the festive favourite with Emily Davis INGREDIENTS: 240 ml Milk ½ tsp Ground cinnamon 2 whole or pinch ground cloves ¼ tsp Ground ginger 1 tsp Vanilla extract 4 Egg yolks 120-150g Sugar Pinch of Salt 240ml Single cream 100-150 ml Rum Nutmeg To garnish METHOD: • Combine milk, cinnamon, ginger and cloves in a saucepan over the lowest heat setting; stir and slowly heat to a low simmer • Whisk egg yolks in a large bowl with sugar and salt. • Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated. • Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil. Strain to remove cloves. • Stir in cream, rum and vanilla. Refrigerate before serving, 8 hours to overnight. • Garnish with ground nutmeg to serve