Eggnog

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Whole milk

  3.25% milkfat, with added vitamin D

  2 cup or 488g

• Hiland Fresh Whipping Cream

  16 Tbsp or 800g

• Stevia Sweetener

  Tesco

  48 tsp or 48g

• Vanilla extract

  1 tbsp or 13g

• Remy Martin V.S.O.P. Cognac

  Cognac - Remy Martin

  4 oz or 113g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  1 tsp or 3g

Directions

1. Heat up your milk and cream in a saucepan with a stick of cinnamon and a generous grating of nutmeg.
2. While milk and cream is heating up, crack the eggs, separating the yolks from the whites into separate bowls, reserving the egg whites in the fridge until needed if you want to foam up your eggnog with beaten egg whites later.
3. Add the sugar in with the egg yolks and mix it all up until all the sugar is dissolved.
4. Once the milk and cream is fairly hot, pour some of the mixture into the egg yolks and sugar to temper the egg yolks so they don’t curdle when you add them immediately into the hot milk and cream. Give it a good stir, making sure there are no lumps, then add the egg yolk mixture into the saucepan and stir until it is all combined.
5. Cook the mixture on medium heat for about 10 minutes. Now apparently you’re supposed to cook it until the mixture reaches a temperature of 160F or 71C for it to be considered “safe” according to Canadian and American food safety laws, but I honestly don’t care whether or not it’s “safe” and I’m only interested in making it taste good, so I just cook it until it’s able to coat the back of a wooden spoon and reaches the consistency that I want it to be.
6. Remove from heat, stir in your rum and vanilla extract, pour into a serving bowl or an empty glass bottle along with the cinnamon stick, let it cool down to room temperature and pop it in the fridge to chill and develop its flavour for a few hours or overnight.
7. To serve, optionally whip up your egg whites to stiff peaks, gently fold it into the eggnog, pour into glasses, garnish with your cinnamon stick and a generous fresh grating of nutmeg on top, and enjoy~!!