The Second Eggnog

Christmas Eggnog

Ingredients:
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ¾ cups sugar
2+ ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground

Directions:
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence. Keep stirring while mixture heats, and remove from heat just before boiling point.
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In a bowl, mix together the sugar with all those egg yolks. Make sure you whisk them well so that they're light and fluffy. Gently and a little at a time, pour in the milk mixture while continuing to whisk.
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Transfer mixture back into your saucepan over a medium heat while continuing to stir. Keep stirring until your eggnog mixture starts to resemble custard. Never let the mixture to reach boiling point!!
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Pour and strain the mixture into a jug, making sure to remove the cloves. Stand jug in the fridge for an hour or two. Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
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Put back into the fridge overnight. Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.