700ml milk

240ml cream

3 cinnamon sticks

1 vanilla bean pod, split and seeds removed

1 tsp freshly grated nutmeg, plus more for garnish

5 eggs, separated

130g cup sugar

175ml Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean and seeds, and nutmeg.

Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.

Slowly whisk in milk. Continue to mix until combined and smooth.

Add bourbon or rum, and stir. Refrigerate for at least an hour or overnight

Before serving, beat egg whites in a large bowl or stand mixer until soft peaks form.

Gently fold egg whites into eggnog until combined.

Serve and garnish with freshly grated nutmeg.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].


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