Eldritch Eggnog

Eldritch Eggnog (Alcohol Optional)

Serves 8

3 cups (700ml) whole milk
1 cup (240ml) double cream
3 cinnamon sticks
1 vanilla bean pod, split and seeds removed
1 teaspoon freshly grated nutmeg, plus more for garnish
5 eggs, separated
2/3 (130g) cup granulated sugar
3/4 cup (175ml) Dark Rum
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Whipped Cream for garnish (optional, I prefer spray can/store bought)

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add dark rum, and stir. Refrigerate overnight (up to 3 days) or drink hot (this is equally as yummy!).

Before serving you are supposed to beat the remaining egg whites in a large bowl until they reach stiff peaks then fold them in. I've never had much success with this method. I tend to beat in half of the egg whites, mix the best as I can and then remove any floating whites left on the surface of the nog.

After the final step (if you attempt it), garnish with whipped cream and freshly grated nutmeg. Enjoy!