Eggnog

Ingredients

• 1 Vanilla bean
• 600 ml Milk (3.5% fat)
• 300 g heavy cream
• 1 cinnamon stick
• 8 very fresh egg yolks
• 150 g raw cane sugar
• 150 ml rum
• nutmeg

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean, milk, heavy cream, and cinnamon stick to a pot; bring to a boil, then remove from heat. Let steep for one hour, then cool. Remove the vanilla bean and cinnamon stick.

2. 2.

   Place the egg yolks in a metal bowl and whisk them with an electric mixer until frothy. Gradually add the sugar. Add the rum to the cooled cream mixture. Combine both into the egg mixture and whisk over a hot water bath until creamy.

3. 3.

   Cool the eggnog, strain it through a fine sieve into a bottle, seal tightly, and store in the refrigerator until ready to serve.

4. 4.

   Pour the eggnog into glasses or mugs, sprinkle a pinch of freshly grated nutmeg on top, and serve. The eggnog can be served either cold or warm.