Raise a glass of our Eggcellent Eggnog and savour the creamy vanilla taste, underscored with the smooth flavour of dark rum. Perfect for this time of year.
- 8 egg yolks
- 250ml cream
- 150g icing sugar
- 170ml dark rum
- 1 vanilla bean
- 1 packet of vanilla sugar, natural flavour
- 1 pinch of salt
*ALLERGENS HIGHLIGHTED IN BOLD
Cut the vanilla bean open lengthwise and simmer it in the cream over low heat for one hour.
Scrape the pulp out of the bean. Stir the pulp and vanilla sugar into the cream.
Place the egg yolks in a metal bowl and beat while heating in a bain-marie over low heat. Don’t let them boil!
Add the vanilla-cream mixture to the egg yolks. Add salt and beat vigorously once again.
Stir in the rum and pour the mixture into bottles.