Ingredients
Scale
- 1 lite full cream milk
- 1 cup castor sugar
- 1 vanilla bean split
- 2 cinnamon sticks
- 10 egg yolks
- 1 & 1/2 cups of brandy
- And if you want to sprinkle fresh nutmeg or cinnamon to serve.
Instructions
- Place milk, sugar, vanilla bean & cinnamon sticks into a saucepan over a medium heat and constantly stirring for about 5 minutes or until it comes to a gentle boil.
- Then reduce heat and simmer for 15 minutes.
- Remove cinnamon sticks & vanilla bean and put aside.
- Then beat the egg yolks for 1 minute.
- Then add a small amount to milk mixture and whisk in ( don’t add in all at once it will cook the egg and end up scrambled up )
- Then when all yolk is added in, put it back on a low heat, constantly stirring till eggnog thickens and coats the back of a metal spoon.
- Remove from heat and allow to cool.
- Then add the brandy.
- Pour into sterilised bottles refrigerate for 2 days to allow flavour to develop.
- Please note you many need a strainer & funnel so your eggnog as you are pouring into bottles, so it will be smooth and no extra bumps or lumps.
- I don’t think it takes that long for flavour to develop and plus I can’t wait to drink this and it is deadly.
- If you want non-alcoholic just don’t add the brandy ( my kids loves to try it before the brandy is put in).
- Prep Time: 10 mins
- Cook Time: 25 mins
