No Christmas is complete without Eggnog. Eggnog is an alcoholic drink made of Eggs, cream and brandy or rum. Flavoured with nutmeg Eggnog gives a Christmasy feel to the drink.
It is commonly placed in glass punch bowls with cups around and this chilled drink is ladled into them. I love it so much, i can have it all the time.
Eggnog is made in two ways. Cooked and uncooked. This is a cooked version. Because of alcohol Eggnog stays good for weeks, if refrigerated. So you can make it in advance for your parties.
4 nos – Large eggs
2 nos – Egg yolks
1/2 cup – Granulated sugar
2 1/2 cups – Whole milk
3/4 cup – Rum
1/2 cup – Brandy
1 tbsp – Vanilla extract
1/4 tbsp freshly grated nutmeg
1 cup- Whipping cream
1 tbsp – Powdered sugar
In a mixing bowl, whisk eggs and yolks and granulated sugar until mixed well. Pour into a large, heavy-bottomed saucepan. Stir in milk, gradually, blending well with each addition. Heat slowly over very low heat, stirring steadily, until the mixture thickens.The custard should be thick enough to coat the back of a spoon. If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, rum, brandy and nutmeg. Let mixture cool, then cover with clingfilm and refrigerate until cold, at least three hours and or up to one day.
Just before serving, whip cream to very soft peaks, beating in, superfine sugar as you go. Gently fold into custard mixture until incorporated.
Serve from a chilled punch bowl or ladle into individual glasses, garnishing with grated nutmeg.