Eggnog

1. 1

   In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.

2. 2

   Keep stirring while mixture heats, and remove from heat just before boiling point.

3. 3

   Once the mixture hits about 205 degrees -- pay close attention --- you are just about there.

4. 4

   In a bowl, mix together the sugar and egg yolks.

5. 5

   Make sure you whisk them well so that they're light and fluffy.

6. 6

   Gently and a little at a time, pour in the milk mixture while continuing to whisk.

7. 7

   Transfer mixture back into your saucepan over a medium heat while continuing to stir.

8. 8

   Keep stirring until your eggnog mixture until you hit 165 degrees and then take the thing off the heat and out of the saucepan ASAP!

9. 9

   Pour and strain the mixture into a jug, making sure to remove the cloves.

10. 10

    Stand jug in the fridge for an hour or two.

11. 11

    Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.

12. 12

    Put back into the fridge overnight.

13. 13

    Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.

No additional tips available.