Christmas cocktail: Eggnog

Method

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in colour. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.

Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)

Remove from heat and stir in the cream.

Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let cool for one hour.

Stir in vanilla extract, nutmeg, and bourbon and rum.

Beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

Recipe credit: Simply recipes