Alcohol-free eggnog
Pour the mixture back into the saucepan, add the nutmeg, return to the stove and cook over low heat, stirring constantly with a spatula, until the mixture begins to thicken. Watch for curdling. If you feel the mixture starting to curdle, remove from the heat immediately and blend with a hand blender.
Ingredients · Servings For about 2 bottles
- 1 vanilla pod
- 250 ml whipping cream
- 500ml milk
- 6 egg yolks
- 250 g caster sugar
- nutmeg
- 10 drops rum punch
Method · 25 min
- Cut the vanilla pod open and scrape out the pulp.
- Place the pod and pulp in a saucepan, cover with cream and milk, and heat until boiling, stirring occasionally.
- Place the egg yolks and sugar in a heatproof bowl and beat well.
- Carefully pour the hot flavored milk and cream into the yolk base in a thin stream, stirring constantly.
- Pour the mixture back into the saucepan, add the nutmeg, return to the stove and cook over low heat, stirring constantly with a spatula, until the mixture begins to thicken. Be careful not to curdle. If you feel the mixture starting to curdle, remove from the heat immediately and blend with a hand blender.
- Stir in the rum punch, strain through a sieve and let cool.
- Pour into bottles using a funnel and store in the refrigerator. Always shake before serving. Use promptly.