Eggnog

INGREDIENTS TO SERVE SIX
½ litre milk
3 whole cloves
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 egg yolks
150g caster sugar
300ml light rum
½ litre single cream
1 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
METHOD
1.
Mix together the milk, cloves, 1/4 teaspoon vanilla extract and cinnamon in a saucepan. Heat at the lowest setting for 5 minutes, then slowly bring to the boil.
2.
In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture bit by bit into the eggs. Pour the mixture into a saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Remove the cloves, then allow to cool for about an hour.
3.
Stir in the rum, cream, 1 teaspoon of vanilla extract and nutmeg. Refrigerate overnight before serving.
Also, I will be adding a recipe for eggnog cream to be poured over our orange ginger-bread.

Make Your Own Vanilla Extract

Vanilla extract is really simple to make, the only thing is that you have to wait a few weeks before you can use it, but its really worth it money-wise compared to commercial extracts. There are only two ingredients, the vanilla and spirit alcohol. The traditional alcohol to use is vodka, but other spirits have their benefits. I use dark rum as I think it adds something to the flavour, but you could use brandy or whisky as well.

1) Cut open three vanilla pods length ways, and cut into halves or thirds so that they will be submerged by the liquid.
2) Cover with 240ml of your chosen alcohol in a sealable jar or bottle and replace the lid tightly.
3) Shake occasionally and leave for about two months before using. You can top up with alcohol every so often to prolong it, and it will keep for years.
Your home-made extract will be stronger than shop-bought ones, so use sparingly.
Click on the labels below to find recipes.
To order vanilla pods click here.