Eggnog is always a delight around the holidays. This recipe is sure to delight family and friends during the Christmas season. Give it a try.
- 6 eggs
- 3 large cans evaporated milk –(395ml and above / 13-15oz)
- 2 cans condensed milk
- Peels of one lime
- 1 small nutmeg
- 1 1/3 cup brandy
- A few dashes Angostura Bitters
- Pinch of cinnamon
Add eggs and peel to a bowl and beat eggs at high speed until light and fluffy for about a minute. Remove the lime peel.
Add half of one can of evaporated milk to a saucepan and place on low heat , constantly stirring until hot and bubbling slightly.
Remove from heat and resume beating the eggs then pour the hot milk into the eggs one table spoon at a time for the first five tablespoons then pour the remainder from the pot. It is critical to keep whisking throughout this process or you will have scrambled egg nog, which would be disastrous.
Pour the egg and milk batter back into the saucepan on very low heat and stir continuously with a wooden spoon or a silicone spatula. Cook for a minute or two. Remove from heat and pour in a bowl adding all the other ingredients. Grate about half the nutmeg over the bowl and mix again.
Strain the liquid. Taste. Adjust for more brandy, bitters, nutmeg according to taste.
Refrigerate for at least a day for flavours to intensify. Serve very cold. Garnish with cinnamon sprinkles or sticks.