mizina - stock.adobe.com
By Adobestock/mizina
6
SERVINGS
Ingredients
- For Vanilla Sauce:
- Makes 22 fl oz
- 1 cup whole milk
- 7 fl oz whipping cream
- 2 vanilla beans, seeds scraped
- 5 egg yolks
- 3-1/2 oz caster (superfine) sugar
For Eggnog:
- 1-1/2 cups vanilla sauce
- 5-1/2 fl oz spiced rum, brandy or bourbon
- 1/3 cup whole milk
- 1/3 cup whipping cream
- 8 ice cubes
- freshly grated nutmeg, to garnish
Directions
- Prepare a large bowl of ice and place a medium-sized bowl on top – this is to cool down the custard base once cooked.
- Put the milk, whipping cream, vanilla seeds, egg yolks, and sugar in a bowl and whisk to combine. Pour the mixture into a heavy-based saucepan over low heat and add the vanilla bean. Stir continuously with a spatula or spoon and cook to 180 degrees Fahrenheit.
- Remove the pan from the heat and strain the custard through a sieve into the bowl on the ice.
- Stir the custard until it cools to 122 degrees Fahrenheit and then transfer the mix into the fridge to finish cooling for a minimum of 4 hours.
- This vanilla sauce is best made the day before you need to use it, to give it time to cool and thicken naturally. Make a batch of this and you can make all sorts of stuff.
- Pour the vanilla sauce, alcohol, milk and cream into a cocktail shaker with the ice cubes and seal the top with a pint glass. Shake like a cocktail for 1 minute.
- Strain the drink into six glasses and grate a little nutmeg over the top. Serve immediately.
Sweeten the holiday with this comforting Christmas Eggnog Recipe With Vanilla Sauce.
More from Chefs Host Christmas Too
- Christmas Pudding Recipe & French Toast Variation
- Hot Banana, Rum & Raisin Caramel Puddings w Chocolate Sauce
Excerpted with permission from Chefs Host Christmas Too by Darren Purchese, published by Hardie Grant September 2019.
