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
Excerpted with permission from Chefs Host Christmas Too by Darren Purchese, published by Hardie Grant September 2019.
