Time: 3 Hours and 30 minutes
6 Sunny Queen egg yolks
2 whole cloves
2 cups milk
2 cups cream
1 1/2 cups light rum
1 cup sugar
1 teaspoon vanilla essence
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
In a saucepan over low heat, blend the milk, cinnamon, cloves and half of the vanilla essence. Keep stirring while mixture heats.
Remove from heat just before boiling point.
In a bowl, mix together the sugar with the well mixed egg yolks. Pour the milk mixture in slowly while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir. Keep stirring until your eggnog mixture starts to resemble custard. Do not let the mixture boil.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg. Put back into the fridge overnight.
Pour and strain the mixture into a jug, making sure to remove the cloves. Stand jug in the fridge for 2 hours.
Serve in cups with a little extra ground nutmeg and cinnamon sprinkled lightly on top.
Recipe from Sunny Queen