Christmas Eggnog

This recipe is an easy-to-whip up classic.

12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1 ¾ cups sugar
2 ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground

In a saucepan over low heat, blend the milk, cinnamon, clovesand half a teaspoon of the vanilla essence. Keep stirring while mixture heats,and remove from heat just before boiling point. 

In a bowl, mix together the sugar with all those egg yolks.Make sure you whisk them well so that they're light and fluffy. Gently and alittle at a time, pour in the milk mixture while continuing to whisk. Transfermixture back into your saucepan over a medium heat while continuing tostir. 

Keep stirring until your eggnog mixture starts to resemblecustard. Do not let the mixture reach boiling point. Pour and strain themixture into a jug, making sure to remove the cloves. 

Stand jug in the fridge for an hour or two. Gently stir in thecream, light rum, remaining vanilla and ground nutmeg. 

Serve in cups with a little extra ground nutmeg, cinnamon orbaking cocoa sprinkled lightly on top. Put in fridge overnight. Serves 8.