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How To Make Christmas Eggnog

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Eggnog could well be called the official beverage of the cold festive season! Made in batches, Eggnog is a creamy, thick, rich and satisfying Christmas speciality worth making at home.
What you'll need: 
800ml/30floz fresh whole milk
250ml/8floz/1 cup double cream
50g caster/demerara sugar
5-6 large, free-range eggs
Whole vanilla pod
Stick of cinnamon
300ml/10floz brandy/bourbon/aged rum
Add the milk, cream, eggs and sugar to a medium-sized heavy-bottomed saucepan. Gradually whisk the ingredients until well mixed. Place on the hob over a low heat.
Split the vanilla pod in half and scrape out the seeds. Add the vanilla seeds, split pod and cinnamon stick to the pan.
Gradually heat the mixture ensuring that it doesn't boil or approach boiling point as this will cause the eggs to solidify and 'scramble'.
Add your chosen spirit, mix well and continue to heat. The liquid should be thick enough to coat the back of a spoon. Remove the vanilla pod and cinnamon stick.
Remove from the heat and garnish with freshly grated nutmeg. Serve immediately in pre-warmed glass mugs/thick glasses.
Always check for freshness when working with eggs. If they are past expiration date, discard them.


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