SPiced eggnog 

COCKTAIL: SERVES 6 | PREPARATION TIME – 10 MINUTES | COOKING TIME –  5 MINUTES

INGREDIENTS:
250ML DOUBLE CREAM
550ML FULL FAT MILK
¼ TSP VANILLA BEAN PASTE /1 POD SEEDS REMOVED
2 CINNAMON STICKS
½ TSP GROUND CINNAMON
1 HEAPED TSP FRESHLY GRATED NUTMEG
120ML BOURBON
4 FREE RANGE EGG YOLKS
100G DARK BROWN SUGAR

COMBINE ALL THE INGREDIENTS EXCEPT FOR THE EGG YOLKS AND SUGAR AND BRING ALMOST TO THE BOIL | THEN REDUCE THE HEAT AND ALLOW TO SIMMER FOR THIRTY MINUTES (THIS WILL BE EVEN TASTIER LEFT TO CHILL OVERNIGHT) | WHISK TOGETHER THE EGG YOLKS AND BROWN SUGAR THEN GRADUALLY ADD A SMALL SPLASH OF THE WARM BUT NOT HOT OR BOILING CREAM MIXTURE, WHISKING THE WHOLE TIME | CONTINUE DOING THIS UNTIL HALF THE CREAM MIXTURE HAS BEEN ADDED THEN TRANSFER THAT MIXTURE BACK INTO THE REST OF CREAM AND CONTINUE TO COOK OVER A MEDIUM TO LOW HEAT UNTIL THE ENTIRE MIXTURE THICKENS A LITTLE | SERVE WARM IN YOUR FAVOURITE GLASSES WITH AN EXTRA SPRINKLE OF CINNAMON.