A traditional eggnog recipe, creamy and rich, but much lower in fat.


Ingredients (serves 6)

  • 385ml tin evaporated milk
  • 385ml Fresh milk
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 4 Egg yolks
  • 100g Sugar
  • 200ml Light rum
  • 1 tsp Nutmeg
  • 1 tsp Vanilla extract

Method

  1. Pour evaporated milk into a jug with the rum.
  2. Fill the empty tin with fresh milk
  3. Combine milk, 1 teaspoon vanilla, mixed spice and cinnamon in a saucepan, (or stick it in a bowl in the microwave for about 2 mins!) and warm up on low heat for 5 mins - whisk so it gets a little fluffy as you heat it.
  4. In a separate bowl, combine egg yolks and sugar. Whisk together until fluffy.
  5. Whisk hot milk mixture slowly into the eggs. (You can add a little evaporated milk first to loosen the eggs and sugar and reduce the likelihood of scrambling the eggs)
  6. Sit bowl on top of saucepan of simmering water and whisk for 3 minutes. Do not allow mixture to boil.
  7. Strain to remove any lumps of cinnamon (or cooked egg if it got too hot!) and pour into the jug of evaporated milk and rum.
  8. Stir in nutmeg. Stick it in the fridge until temptation gets the better of you. Serve with a little nutmeg on top.

Notes... I use Bacardi for this recipe, but any spirit could be used. Add a little more or less according to taste, or leave out alcohol and let people add however much they want (this way the kids can have some too!)
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