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470ml whole milk
1 vanilla pod, split lengthwise
4 eggs, separated
60ml dark rum
230ml cold double cream
Pinch freshly grated nutmeg
Pinch cocoa powder
Cinnamon sticks (optional)
Put milk, 100g of sugar and salt into a medium, heavy-bottomed saucepan. Scrape seeds from the vanilla pod (using the tip of a knife), into the pan and add the pod. Pop over a medium heat, stir until the sugar has dissolved.
Whisk the egg yolks in a mixing bowl. Slowly add half of the hot milk mixture into the yolks. Next, gradually return the egg/milk mixture back into the remaining milk in the saucepan. Cook until thickened, stirring constantly with a wooden spoon for about 5 minutes. Remove vanilla pod and set mix aside to cool. Once cooled add the bourbon and dark rum, cover and refrigerate.
Whisk the egg whites in a mixing bowl until frothy, then gradually add the remains of the sugar, whisking constantly until peaks form. In another bowl, whisk the double cream until stiff. Fold the whites and cream into the chilled eggnog, until all the ingredients are mixed together. Pour into glasses, sprinkle with nutmeg and cocoa powder.
Add a cinnamon stick to finish the festive look.
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