Cinnamon Eggnog

Instructions

In a large mixing bowl, beat six egg yolks until lighter in colour and slowly add the sugar while beating until fluffy.

In a saucepan heat the milk, cinnamon and cloves together until steaming hot but do not boil!

Carefully pour half of the milk mixture into the eggs, whisk constantly and pour back into the saucepan.

Heat the eggnog over a medium heat, stir constantly until the mixture begins to thicken but do not boil!

Remove the mixture from the heat, stir in the cream and strain using a sieve to remove the whole spices and any curdled bits. Leave the mixture to cool for an hour.

Mix in the vanilla extract, nutmeg and rum (optional) and place in the refrigerator. Serve warm with a cinnamon stick in each mug to stir.